Layered Taco Dip
A colorful, crowd-pleasing layered taco dip with refried beans, seasoned cream cheese-sour cream layer, guacamole, salsa, cheese and crunchy toppings. Perfect for parties and game day.
Ingredients
Base
- 16 oz refried beans warmed
Creamy layer
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 packet taco seasoning or 2 tbsp homemade
- 2 tbsp lime juice
Guacamole
- 2 ripe avocados
- 1 tbsp lime juice
- pinch salt
- 2 tbsp chopped cilantro optional
Top layers
- 1 cup chunky salsa
- 1 ½ cups shredded cheddar or Mexican blend
- ½ cup diced tomatoes
- ⅓ cup sliced black olives
- ¼ cup chopped green onions
- thinly sliced jalapeño optional
Serve with
- Tortilla chips or vegetable dippers
Instructions
- Warm the refried beans briefly so they’re easy to spread and smooth them into the bottom of a shallow 9-inch dish.
- Beat softened cream cheese with sour cream, taco seasoning and lime juice until smooth. Taste and adjust seasoning.
- Mash avocados with lime and salt; stir in cilantro if using. Spread evenly over the cream layer.
- Spread salsa over the guacamole, then sprinkle shredded cheese over the top.
- Top with diced tomatoes, olives, green onions and jalapeño. Chill 30 minutes or serve immediately.
Notes
- Make the bean and cream layers a day ahead and top with guacamole and salsa just before serving.
- For a vegan version, use plant-based cream cheese and sour cream and skip the cheese or use vegan shreds.
- Store leftovers covered in the fridge for up to 3 days; press plastic wrap onto the surface to limit guacamole browning.
Nutrition
Calories: 220kcalCarbohydrates: 14gProtein: 6gFat: 17gSaturated Fat: 7gSodium: 540mgSugar: 3g
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