Layered Taco Dip

4.91 from 21 votes

This 7 layer taco dip used fridge-stable ingredients plus fresh ingredients for a taste explosion worthy of any party! Also known as a cold bean dip or a Mexican layered dip, this layered taco dip recipe is one to keep!

Prep Time15

Cook Time0

Chilling Time1

Total Time1 15

Course: Appetizer

Cuisine: American

Keyword: bean dip, cold dip, nacho dip, taco dip

Servings: servings

Calories: 204kcal

Cost: $15

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 9x13 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