Ingredients
Scale
For the Dip Layers:
- 1 can (16 oz) refried beans (traditional or vegetarian)
- 1 cup sour cream
- 2-3 tablespoons taco seasoning
- 1½-2 cups shredded Mexican cheese blend or cheddar
- 1½-2 cups shredded lettuce (iceberg or romaine)
- 1-2 large tomatoes, diced and drained
- ½ cup sliced black olives, drained
- ¼ cup sliced green onions
- Optional: ½ cup guacamole or mashed avocado
- Optional: jalapeño slices for topping
For Serving:
- Tortilla chips (round scoop-style work best)
- Optional: salsa or hot sauce on the side
Instructions
- Prepare Base Layer: Spread refried beans evenly across the bottom of a 9×13-inch glass baking dish or large serving platter. Use a spoon or spatula to create a smooth, even layer reaching the edges.
- Make Sour Cream Layer: In a medium bowl, mix sour cream with taco seasoning until well combined. Spread this mixture evenly over the bean layer, covering completely.
- Add Guacamole (Optional): If using guacamole, spread it as the next layer over the sour cream. This step is optional but adds delicious creaminess.
- Add Cheese Layer: Sprinkle shredded cheese evenly over the sour cream (or guacamole) layer, covering completely. Use generous amounts—cheese is essential!
- Prepare Vegetables: While assembling, drain diced tomatoes on paper towels for 5 minutes to remove excess moisture. This prevents watery dip.
- Add Lettuce Layer: Sprinkle shredded lettuce evenly over the cheese layer. Distribute evenly for best presentation.
- Add Tomato Layer: Scatter drained, diced tomatoes over the lettuce layer, distributing evenly.
- Add Final Toppings: Sprinkle sliced black olives over tomatoes, then top with sliced green onions. Add jalapeño slices if desired.
- Chill or Serve: Serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours before serving. Serve with tortilla chips.
Notes
- For best texture, drain diced tomatoes on paper towels to prevent soggy dip.
- Dip can be assembled up to 4 hours ahead; add lettuce and tomatoes just before serving for crispest texture.
- Use a glass dish to show off beautiful layers.
- For lighter version, use Greek yogurt instead of sour cream.
- Customize layers based on preferences—there’s no wrong way to make taco dip!
- Store leftovers covered in refrigerator for up to 2 days, though texture is best fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: About ¾ cup dip (without chips)
- Calories: 145
- Sugar: 2g
- Sodium: 385mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 24mg