LAYERED TACO DIP

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This Layered Taco Dip is so versatile.  You can add your favorite layers of any ingredient you like.  It never lasts long in my house and is certainly a favorite.  We love that you can serve it hot or cold, too. Great for any gathering, Cinco de Mayo party and family.

Ingredients for Layered Taco Dip

1 (14 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1 (1 ounce) package taco seasoning mix

1/4 teaspoon salt

1/2 teaspoon black pepper

1 (6 ounce) can sliced black olives, drained

1 (4 ounce) can green chilis, drained (can use hot peppers or jalapenos)

3 or 4 green onions, chopped

1 cup chunky salsa

1 firm medium fresh tomato, chopped

1 avocado, peeled, seeded and chopped

1 to 2 cups of your favorite shredded cheese (I used Mexican)

Directions

Spread the refried beans in the bottom of a 9 x 13 casserole dish. Using a mixer combine cream cheese, sour cream, taco seasoning mix and salt and pepper.  (I put my cream cheese in the microwave for about 1 minute to soften it). Spread on top of refried beans.  Add a layer of olives, green chilis, green onions, salsa, fresh tomato and avacado.  Sprinkle cheese on top and refrigerate for several hours.  Serve cold or hot. (You can put in microwave when you get ready to serve if you want the cheese melted on top.)  Serve with taco chip, nachos, or crackers. This will probably serve 6 or 8 people and won’t last long.  Enjoy!

Note: You could even add a layer of cooked meat to this dip such as sausage, hamburger, etc.   I put this out on the table with small bowls or paper plates and add a spoon to the casserole dish.  This way each person can dip out what they want and get some chips and you won’t have everyone trying to dip out of the same dish.

If you like this recipe, you might also like my recipe for Beer Cheese Spread.

Print Recipe

Layered Taco Dip

This Layered Taco Dip is so versatile.  You can add your favorite layers of any ingredient you like.  It never lasts long in my house and is certainly a favorite.  We love that you can serve it hot or cold, too.

Servings: 8 servings

Author: The Southern Lady Cooks

  • 1 14 ounce can refried beans
  • 1 8 ounce package cream cheese softened
  • 1 cup sour cream
  • 1 1 ounce package taco seasoning mix
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 6 ounce can sliced black olives drained
  • 1 4 ounce can green chilis, drained (can use hot peppers or jalapenos
  • 3 or 4 green onions chopped
  • 1 cup chunky salsa
  • 1 firm medium fresh tomato chopped
  • 1 avocado peeled, seeded and chopped
  • 1 to 2 cups of your favorite shredded cheese I used Mexican
  • Spread the refried beans in the bottom of a 9 x 13 casserole dish. Using a mixer combine cream cheese, sour cream, taco seasoning mix and salt and pepper. (I put my cream cheese in the microwave for about 1 minute to soften it). Spread on top of refried beans. Add a layer of olives, green chilis, green onions, salsa, fresh tomato and avocado. Sprinkle cheese on top and refrigerate for several hours. Serve cold or hot. (You can put in microwave when you get ready to serve if you want the cheese melted on top.) Serve with taco chip, nachos, or crackers.

You could even add a layer of cooked meat to this dip such as sausage, hamburger, etc.

Don’t forget to pin layered taco dip.

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