Layered Taco Dip – Layered taco, fiesta and Mexican dips are staple “grazing” foods. You know what I mean, the food everyone goes for immediately at casual gatherings and then finds themselves going back for more and more.
This dip can be categorized in many ways. It’s suitable for game day munchies, race day snacks, or serve it as an anytime treat. With these types of dips, the variations are endless. For example, you can add diced fresh Roma tomato to the top in place of the salsa or opt for fresh pico de gallo mixed in with the guacamole layer, if preparation time allows. It’s guaranteed crowd pleasin’ food!
Layered Taco Dip
- 1  oz can refried beans
- 1  oz cream cheese softened
- 2 cup sour cream divided
- 2-3 Tbsp taco seasoning [more or less to your taste]
- 1  oz mild/medium/hot chunky salsa [your preference]
- 1  oz guacamole or guacamole dip
- 2 cup shredded sharp cheddar cheese
- 2 cup thinly chopped or shredded lettuce
- 2 green onion thinly sliced
- 2 Tbsp ripe olives
- In the bottom of a 2 quart dish, spread the refried beans.
- Use a hand mixer to whip together the softened cream cheese, 1 1/2 cup sour cream and taco seasoning. Whip until creamy around 2-3 minutes. Spread over the refried beans.
- Spread the salsa over the cream cheese layer, reserving 1/4 cup for the top.
- Spread the guacamole over the salsa, sprinkle with shredded cheddar cheese.
- Arrange the lettuce around the edge, then garnish with 1/4 cup reserved salsa, 1/2 cup reserved sour cream, ripe olives and thinly sliced green onion.
- Chill for at least 2 hours prior to serving with tortilla chips for dipping.
a) When making this dip, I choose to use thinly sliced or shredded green leaf lettuce for the top. When making ahead, it tends to breakdown much slower than iceberg lettuce.
b) If you choose fresh tomatoes as a garnish, I recommend adding tomatoes just before serving, to prevent the juices from releasing and causing the dip to become watery.