Make sure your cream cheese is softened to room temperature to ensure a smooth, creamy dip without lumps.
In a mixing bowl, combine the softened cream cheese, sour cream, refried beans, taco seasoning, and salsa. Stir until fully combined and smooth.
Fold in about half of the shredded Mexican cheese blend into the bean mixture for extra cheesy flavor throughout the dip.
Spoon the dip into your baking dish or oven-safe skillet. Sprinkle the remaining cheese evenly on top.
Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly. Alternatively, microwave on high for 2-3 minutes until hot and melted.
Remove the dip from the oven. Top with your choice of chopped tomatoes, cilantro, onion, and avocado. Serve warm with tortilla chips or fresh veggies for dipping.
