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Layered Taco Dip
I’m the person trying to get a little of every layer onto one tortilla chip without breaking it. My layered taco dip has refried beans, a homemade creamy taco-seasoned filling, guacamole, cheese, and all the toppings, so there’s plenty to scoop. Nothing needs to be cooked which makes it even better. Simply just mix, spread, and layer!
This is what I make for football Sundays (Go Bears!), or when we need to bring something to a holiday party or a friend’s house. I can put it together before we’re all trying to get out the door, cover the dish, and grab a bag of chips on the way out. No figuring out how to keep it warm or asking for space in someone else’s oven. It’s always a hit whenever it comes out on the table.
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Equipment
Ingredients
- 2 16 oz cans refried beans
- 8 ounces cream cheese softened
- 8 ounces sour cream room temperature
- 3 tablespoons taco seasoning
- ½ cup thick salsa
- 1½ cups guacamole
- 2 cups shredded Mexican-blend cheese
- 1 cup diced tomatoes drained
- 1 cup shredded lettuce
- 1 cup sliced black olives drained
- 1/2 cup sliced jalapeños optional
- 2 green onions sliced
- Taco sauce for drizzling
- Tortilla chips for serving
Instructions
- Layer the beans. Spread the refried beans evenly across the bottom of a 9×13-inch baking dish.
- Mix the creamy layer. In a bowl, mix the cream cheese, sour cream, and taco seasoning until smooth. Stir in the salsa, then spread evenly over the beans.
- Chill. Refrigerate for 30 minutes to help the layers firm up. You can skip this step if you’re short on time, but it helps set the dip.
- Add the toppings. Gently spread the guacamole over the creamy layer. Top with the shredded cheese, lettuce, tomatoes, black olives, sliced jalapeños (if using) and green onions.
- Serve. Drizzle with taco sauce and serve with your favorite tortilla chips. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. We can eat this whole thing in one sitting. It’s so good! I hope your family loves it as much as mine.
Tips for Making This Recipe
- Soften the cream cheese first. It mixes much more easily with the sour cream, giving you a smooth, creamy layer without little lumps.
- Get the base ready ahead of time. Layer the beans and creamy taco mixture, cover, and refrigerate the day before. Add the guacamole and remaining toppings closer to serving so everything stays fresh.
- Don’t let extra liquid water it down. Use thick salsa, drain the tomatoes and olives well, and pat the lettuce dry before layering. Nobody wants a puddle at the bottom of the dip!
Frequently Asked Questions
Can I make this taco dip ahead of time?
Do I serve this dip hot or cold?
Can I add ground beef or another protein?
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This is delicious and great for a crowd!