This cold layered taco dip recipe is a great option for parties and potluck affairs. Some might refer to this as a Mexican layer dip recipe, though I would call it more of a taco dip recipe or a cold bean dip recipe. While this dip does include taco seasoning, there really isn’t a whole lot about it to correctly label it as a Mexican dish.
There are lots of different layered taco dip recipes out there. Many of the standard taco dip ingredients are sour cream, refried beans, and cheese. Put how many layers you put in your layered dip and what order you use can vary.
The first time I made this layered taco dip, I didn’t go by a standard recipe. I just started putting together things from the fridge into my pan by what made sense – the cold, fridge-based ingredients first and the fresh ingredients on top.
Order of Layers for Layered Taco Dip
To start this cold bean dip, I add the refried beans followed by a layer of salsa.
After the salsa layer, I add a layer of store-bought guacamole. I find that it takes one container of guacamole and about half of a second container to completely spread across the whole pan and cover the salsa layer. If you cannot find a real store-bought guacamole, you can use something like Dean’s guacamole flavored dip for your guacamole layer.
After the guacamole layer comes the sour cream layer. Before adding the sour cream layer, I mix the sour cream with the packaged taco seasoning. That is the next layer to go on.
On top of the sour cream layer comes the shredded cheese.
Finally, on top of the shredded cheese goes the fresh ingredients. My 7 layer taco dip is actually not a 7 layer taco dip at all. With the tomatoes, green onions, and black olives, it is more of an 8 layer taco dip!
Again, it is entirely up to each person as to how many layers to add in a cold layer dip and what exactly is used. Have fun with making your own layered taco dip! Layered taco dips aren’t cheap to make. Obviously multiple ingredients are involved which costs money. However, they do feed a crowd and are often a fan favorite at gatherings!
Layered Taco Dip
Ingredients
- 2 cans Refried beans
- 16 ounces Salsa
- 16 ounces Guacamole Store-bought; You may prefer to add another 8 ounces for a thicker layer of guacamole.
- 16 ounces Sour cream
- 1 packet Taco seasoning
- 2 cups Cheddar cheese shredded
- 3 Roma tomatoes divided
- 4 ounces Black olives sliced
- ½ cup Green onions sliced
Instructions
- In 9×13 baking dish, spread refried beans.
- Next, layer the salsa across the beans.
- Spread the guacamole.
- In a small bowl, mix the sour cream with the taco seasoning until well combined.
- Spread the seasoned sour cream across the guacamole layer.
- Evenly spread the shredded cheese across the sour cream layer.
- Sprinkle tomatoes, olives, and green onions over the top.
- Chill dip until ready to eat – at least one hour.
- Serve layered taco dip with tortilla chips or corn chips.
- Leftover dip should be stored in the refrigerator and eaten within 1-2 days for best quality.
Nutrition
If you like this layered taco dip without meat, you might be interested in my cold taco salad with Doritos on my other blog. For some additional party foods from this blog, be sure to check out easy green chili dip and chili con queso egg cups!
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