Mexican food has got to be the best, and this taco layer dip is delish for dipping chips and piling onto your plate next to tacos, burritos, or enchiladas! Like most of my recipes, you can customize this to include whatever you like. But these flavors are amazing together! I’m not even a guacamole fan, and I put it on this dip. My tastes continue to grow.
The Eight Layers of Taco Layer Dip:
- canned refried beans of choice, mixed with salsa
- simple guacamole – avocado, garlic, and lime juice
- sour cream with taco seasoning spices added
- green onions
- jalapeno pepper
Quantities are entirely up to you! If you have a crowd, start with 2-3 cans of beans and put it all in a 9×13 pan. If it’s just a small group, do 1 can in an 8×8 pan. Or two cans of beans to make a thicker base, because you can see there is plenty of room in the dish for more.
Watch this video to see How to put it together!
If you’re a big fan of jalapeno, add more! If you can’t take the heat, just omit it. This is all about putting on the flavors that you love.
I could live on nachos, and this is just one way of serving them up.
Taco Layer Dip
- 1-3 cans refried beans
- 1/4 to 1/2 c prepared salsa
- 1-2 avocado mashed with 1-4 cloves garlic and juice from 1/2 to 1 lime
- 6-12 oz sour cream with 1-2 t taco seasoning spice stirred in
- 2-4 green onions sliced
- 1/2 - 2 jalapenos seeded and diced
- 1-3 roma tomatoes diced
- 4-8 oz black olives sliced
- 1/2 to 1 1/2 c cheddar or Mexican blend cheese grated
- The recipe quantities are for an 8x8 pan (smaller amount) or a 9x13 pan (larger amount). Use any decorative serving dish to add festivity to your table.
- In a saucepan, stir together the refried beans and salsa, thoroughly combining. Spread into bottom of pan, using an offset spatula to evenly spread to all of the edges.
- Combine avocado, chopped garlic, and lime juice, and 1/4-1/2 t salt to make a quick guacamole. Spread it on top of the beans in your dish.
- Combine sour cream and taco seasoning, adding more seasoning if desired. Add this layer to your dish.
- Chop and sprinkle onions, then jalapeno, tomato, and olives layers onto your dip.
- Top off with a sprinkling of cheese.
- Serve immediately, if you like the bean layer to be warm. Or, refrigerate and serve cold later. It's great both ways.
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