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Chipotle Taco Dip


  • 8 oz cream cheese, softened
  • 3 tablespoons of sour cream
  • 14 oz Better Bean Roasted Chipotle Bean Dip
  • 16 oz cantina style or chunky style fresh salsa
  • 8 oz mild cheddar cheese, shredded (or 2 cups pre-shredded)


  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together your cream cheese and sour cream until smooth. Spread evenly on the bottom of a 2.5 quart glass casserol dish.
  3.  Spread the Better Bean Roasted Chipotle Bean Dip evenly over the cream cheese mixture.
  4. Spread the salsa evenly over the bean dip layer, making sure to pour off any excess juices if necessary.
  5. Sprinkle the freshly shredded cheddar evenly over the salsa.
  6. Bake the dish until the layers are warmed through and the cheese is melted and bubbling, about 25-30 minutes.
  7. Dig in! Serve with tortilla chips or veggies for dipping.

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My name is Carly Magnin and I live right outside of Philadelphia, PA. I am currently expecting my first baby on June 1st, and my husband Kevin and I are over the moon!

After many years of feeling guilty about the kind of foods I was choosing to put in my body (due to a whole lot of reading and research), I officially became vegetarian on Sept 1st, 2014. I am not officially vegan, but choose as many vegan options as possible when cooking or food shopping for my family, as you might be able to tell from my Instagram account. My sister has a gluten allergy, so I am always conscious of ways to make my recipes gluten free if I can, as well. I believe in a whole food, sustainable lifestyle, which I hope is also reflected in my recipes. I really enjoy making my recipes completely from scratch, and I am proud of that. It may not be the easiest way, but for me, time in the kitchen is always enjoyable!