Layered Taco Dip
This layered taco dip recipe is super irresistible and makes for the perfect easy appetizer for parties, BBQ’s, cookouts or game night/game day. It is quick to prepare and great to make in advance and take along with you to any gathering too. Layers of Tex-Mex flavors come together in to make a simple cold dip to serve with tortilla chips, corn chips, veggies or even pita chips. It is loaded with creamy refried beans, avocado, cheeses, veggies, and so much more! You can make your own guacamole and salsa for this taco dip and you could even make your beans from scratch and add all kinds of seasonings or you can used store-bought making this taco dip even easier and quicker to put together
Why You Will Love This Taco Dip
- Creamy, savory, hearty, and customizable
- Best served cold - so no need to turn on the oven or stovetop perfect for the summer
- An easy, dump-and-go appetizer (can be made with homemade layers or store-bought )
- Great for serving at any event
What is Taco Dip?
It a Tex Mex Classic dip - this one is a cold dip version whereas others can be hot dips that are baked to get the cheese all gooey. There are so many variations of layered taco dips also popularly known or referred to as 7-layer dip. 7 layers are usually comprised of refried beans, sour cream, salsa, guacamole , cheese, tomatoes, olives. It contains all your favorite taco ingredients – taco seasoning, refried beans, shredded cheese, veggies, and sour cream — but in dip form! It is best served in a clear baking dish, so you can see all the colorful and tasty layers. Grab your favourite bag of tortilla chips and dig right in!
Easy Taco Dip Recipe Ingredients
- Refried beans: The first layer is a mixture of beans, Sour cream (or some recipes use cream cheese) salsa, and taco seasoning. Canned or homemade will act as the creamy, protein-rich base for this hearty dip. You can use refried pinto beans or refried black beans
- Salsa: Homemade or store-bought salsa can be used and gets added to the refried beans and is a complete layer in the dip as well. It helps soften the refried beans so that when you scoop the dip with a chip it will not break. It also adds so much flavor to the dish. If you are using a salsa with a lot of liquid. I recommend either draining some or most of the liquid out.
- Guacamole: You can use my homemade guacamole or your favorite store-bought guac. Make it mild or as spicy as you like
- Sour Cream: This adds the perfect creamy smooth tangy layer to this Tex-Mex classic and gets mixed into the refried beans to softens the texture of it. Some like to make the sour cream layer with cream cheese that is optional and will create a rich and delicious creamy layer - because it is thicker you may need a hand mixer to mix it with the taco seasoning
- Taco Seasoning: This is what adds so much flavor to the sour cream and refried beans You can use my homemade taco seasoning or your favorite store bought packet of taco seasoning. Or use use ¼ teaspoon each paprika, cumin, chili powder, garlic powder and salt for each tablespoon of taco seasoning for a very simplified spice blend
- Shredded Cheese: Cheddar cheese is my go-to for the color. You can also use a Mexican blend cheese as well or a marble cheddar or a blend of cheddar or even some crumbled cotija cheese as and extra topping
- Olives: Fresh sliced black olives work the best. In a pinch, you can use pre-sliced olives.
- Tomatoes: Dice the tomatoes and drain any juices. I use roma tomatoes, they add fresh flavour and texture
- Green Onions: Add beautiful color and the perfect amount of fresh onion flavor.
- Toppings: Pickled jalapeños or sliced fresh jalapenos, red onion, shredded lettuce, even some chopped pineapple for sweetness
- Extra Add Ins: Corn, extra beans black beans, add hot hot sauce to any of the layers for some heat or even some extra chili powder, black pepper, or chipotle chili powder to taste. Add a Tablespoon of ranch seasoning mix to the sour cream layer for extra flavor. If you would like to fry up garlic and onion to add to your refried beans feel free to do so - or instead of chopped tomatoes feel free to add pico de gallo - basically this is a base recipe for you to work with and have fun and customize your add ins!
- Extra Protein: Add a protein like shredded cooked chicken or cooked ground beef, ground turkey or pork
How To Make Layered Taco Dip (7-layer dip)
- Prepare the layers: Stir the refried beans with the add ins, do the same for the sour cream layer and make salsa and guacamole if using homemade recipes, and slice olives if needed along with the tomatoes and green onions, shredded your cheese as well
- In the bottom of a glass serving dish, spread an even layer of your refried beans.
- Add a layer of guacamole followed by sour cream and then salsa
- Sprinkle on the shredded cheese, and finally the olives.
- Refrigerate the dip covered with plastic wrap until ready to serve.
- Serve with plenty of tortilla chips or veggies for dipping.
Layered Taco Dip Recipe Tips
- Any leftover dip can be stored in an airtight container or covered with plastic wrap in the fridge for up to 2 days. Just keep in mind that the dip will get a little runny as it chills and the 7-layers might not be quite as distinct.
- Try serving this 7-layer bean dip with a variety of things to dip into. Tortilla chips, Fritos scoops, chopped veggies, and French fries, potato wedges or waffles fries are a few of my favorites.
- Use a rubber spatula or offset spatula to smooth out the layers in your dip right to the edges of the baking dish. Even layers will give your 7-layer dip a pretty and neat look.
- For presentation purposes, I recommend serving this 7-layer bean dip in a glass serving or baking dish. This can be a trifle dish, 8x8 baking dish (that is why I used), pie plate, or glass mixing bowl.
- You can use either homemade or store-bought guacamole for this recipe.
- If you want to add some heat to this recipe you can add diced jalapeno peppers or even spicier chopped fresh chilies
- This dip is also great as a topping on nachos or tacos. Just scoop out or spoon out and top your nachos or tacos with it
- Use thick salsa. Make sure to pour out any extra liquid before adding so the dip doesn’t get runny.
Layered Taco Dip Storage & Make Ahead
- STORAGE: This dip is best eaten the day it is made. That being said you can store any leftovers of the 7 layer bean dip in the refrigerator covered in plastic wrap for up to 2 days. However once you have scooped out some of the dip the guacamole may start to brown and the dip will start to get a little runny as it chills and the 7-layers might not be quite as distinct.
- MAKE AHEAD: If you want to make the dip ahead of time, I would recommend only partially prepping some of it ahead - do the refried bean mixture and sour cream layer and refrigerate. Then add the guacamole, salsa and toppings right before serving, so it stays fresh.
- One (16-ounce) can refried beans
- 1½ cups guacamole, storebought or homemade
- 1 teaspoon fresh lime juice (from 1 lime)
- 1½ cup sour cream + 2 tablespoons divided
- 1½ cup chunky salsa + 2 tablespoon divided
- 3 tablespoons Taco seasoning, divided
- 2 roma tomatoes seeds removed and diced
- 1½ cup freshly grated cheese ( I like to use Mexican cheese blend or Tex Mex blend)
- ½ cup sliced black olives
- 2 scallions thinly sliced
- Tortilla chips and or veggies, for serving
- In a medium bowl mix refried beans with 2 tablespoons sour cream and 2 tablespoons salsa and 2 tablespoons of taco seasoning
- Spread bean mixture onto the base of an 8x8 baking dish or serving dish
- Top the beans with the guacamole and spread into an even layer.
- In a small bowl (or directly in the container), mix the sour cream, remaining 1 tablespoon of taco seasoning with 1 teaspoon lime juice until evenly combined. Spoon on top of the guacamole and spread into an even layer, making sure to cover the guacamole completely, so it doesn’t turn brown.
- Spread the salsa on top of the sour cream, sprinkle with the shredded cheese, and then top with chopped fresh tomatoes, sliced olives and scallions.
- Serve with tortilla chips for dipping or dip with celery or carrots or corn chips or crackers or crisps
This dip is best eaten the day it made. That being said you can store any leftovers of the 7 layer bean dip in the refrigerator covered in plastic wrap for up to 2 days. However once you have scooped out some of the dip the guacamole may start to brown and the dip will start to get a little runny as it chills and the 7-layers might not be quite as distinct.