A classic crowd-pleaser! This layered taco dip is creamy, cheesy, and loaded with fresh toppings—perfect for game day, gatherings, or an easy snack night.
Ingredients (Serves 8–10)
Base layers
- 1 can (16 oz / 450 g) refried beans
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 cup sour cream (240 g)
- 1 cup cream cheese, softened (225 g)
- 1–2 tbsp lime juice (optional)
- 1 cup salsa (mild/medium) or 1 cup diced tomatoes with a little onion + cilantro
- 1–2 cups shredded cheddar or Mexican blend cheese
Toppings
- 1–2 cups shredded lettuce
- 1 cup diced tomatoes (or cherry tomatoes, chopped)
- 1/2 cup sliced black olives
- 2–3 green onions, sliced
- 1/2 cup diced avocado (or 1 cup guacamole)
For serving
- Tortilla chips
Instructions
- Season the beans
In a bowl, mix the refried beans with taco seasoning. Spread evenly in the bottom of a glass dish (9×13 inch works great). - Make the creamy layer
In another bowl, mix cream cheese + sour cream until smooth. Add lime juice if using. Spread over the bean layer. - Add salsa
Spoon salsa over the creamy layer and gently spread it (try not to mix layers). - Add cheese
Sprinkle shredded cheese evenly over the salsa. - Top it off
Add lettuce, tomatoes, black olives, green onions, and avocado/guacamole. - Chill & serve
Refrigerate for 30 minutes (optional but recommended) to help the layers set. Serve with tortilla chips.
Notes (for best results)
- Drain salsa if it’s very watery so the dip doesn’t get soggy.
- Add avocado/guacamole right before serving for the freshest color.
- For extra flavor: add jalapeños or chopped cilantro on top.