Description
A vibrant, make-ahead Layered Taco Dip combining refried beans, creamy cheese, and fresh toppings. Perfect for gatherings or weeknight meals, this Mexican-inspired dip balances richness with zesty acidity in under 15 minutes.
Ingredients
1 can (15 oz) refried beans (low-sodium recommended)
1 cup sour cream (or plain Greek yogurt)
8 oz cream cheese (softened, or vegan alternative)
1 packet taco seasoning (gluten-free if needed)
1 cup pico de gallo or salsa
1 cup guacamole (store-bought or homemade)
1 cup shredded cheddar cheese (or Monterey Jack/vegan cheese)
2 stalks green onions, sliced
1 cup cilantro, chopped (or parsley)
1/2 cup black olives (or sliced kalamata olives)
1 Roma tomato, diced (or cherry tomatoes, halved)
Instructions
In a mixing bowl, blend refried beans, sour cream, and cream cheese until smooth (2-3 minutes)
Stir in taco seasoning until evenly combined. Reserve 1 tbsp for garnish
Spread the bean mixture into a 9-inch serving dish and flatten with a spatula
Layer shredded cheese, pico de gallo, and guacamole in distinct strata
Top with green onions, cilantro, olives, and diced tomato
Cover and refrigerate 15-30 minutes for flavors to meld before serving
Notes
Use vegan cream cheese and substitute Greek yogurt for soft vegan version
Customize heat level with mild or spicy pico de gallo
Ensure layers remain distinct by spreading components evenly
Store leftovers covered in the refrigerator for 2-3 days
- Prep Time: 15
- Category: Dinner
- Method: No-cook assembly
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 90mg