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Layered Taco Dip

Layered Taco Dip is a game day and tailgating staple. Layers of refried beans, salsa, cheese and sour cream, are topped with shredded lettuce and more. Grab a bag, or two, of tortilla chips and snack your way through the game this weekend.

Layered Taco Dip


Easy Layered Taco Dip Recipe

Layered taco, fiesta and Mexican dips are staple “grazing” foods. You know what I mean, they’re the kind of food that everyone goes for immediately at casual gatherings. Usually, you find yourself going back for more and more. Dips like Slow Cooker Queso Blanco and Mexican Fiesta Dip are a couple of fan favorites in the MSSK recipe index. This taco dip can be served for a myriad of occasions and can be categorized in many ways. It’s a dip suitable for game day or race day snacks, or serve it as an anytime treat for backyard barbecues and parties with friends.

Layered Taco Dip

How to Make the BEST Layered Taco Dip Recipe

  • Ingredients you’ll need to make Taco Dip: Refried beans, cream cheese, sour cream, shredded cheddar cheese, salsa, taco seasoning, guacamole, taco seasoning, green leaf lettuce or iceberg lettuce, sliced ripe olives and green onions.
  • Kitchen tools you’ll need: Medium bowl, hand mixer, cheese grater, measuring cups and spoons, knife and chopping board.
  • Green leaf lettuce seems to hold up well when making this dip in advance. You can also fully assemble then add the lettuce just before serving.
  • Ways to Personalize Taco Dip: You can garnish with fresh diced Roma tomatoes in place of the salsa as a topping.
  • Chunky salsa works best. You can use mild, medium or hot to suit your taste.
  • You can swap out the cheese for another variety. Colby jack, monterey jack or pepper jack cheese work well.
  • Use your favorite brand of refried beans for this dip recipe.
  • If you’re making a batch of fresh pico de gallo for the topping, mix a bit in with the guacamole layer for texture. If time allows, make your own using my recipe for fresh guacamole.
  • Add a bit of kick to the refried beans with hot sauces such as Cholula or Valentina’s.
  • Serve this dip with a variety of chips, such as blue corn, and vegetable chips along with classic tortilla chips.
  • Make this dip one day in advance to give the flavors time to marry.


Layered Taco Dip

More Easy Dip Recipes to Make

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Layered Taco Dip

Prep Time20 minutes
Chill time12 hours
Total Time12 hours 20 minutes
Course: Appetizer
Cuisine: American, Mexican Inspired
Keyword: easy-taco-dip, layered-taco-dip, taco-dip-recipes
Servings: 16 servings
Calories: 193kcal
Author: Melissa Sperka


  • 1 16 oz can refried beans
  • 1 8 oz block cream cheese softened
  • 2 cups sour cream divided
  • 3 Tbsp taco seasoning adjust to your taste
  • 1 16 oz jar chunky salsa Use mild/medium/hot your preference
  • 1 16 oz container prepared guacamole or guacamole dip
  • 2 cups shredded sharp cheddar or monterey jack cheese
  • 2 cups shredded lettuce
  • 4 green onions thinly sliced
  • 2 Tbsp ripe olives


  • Spread refried beans In the bottom of a 2 quart dish.
  • Use an electric mixer, whip together 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 guacamole over the salsa, sprinkle with shredded cheddar cheese.
  • Arrange shredded 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 4 hours or overnight. Serve 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.


Serving: 1serving | Calories: 193kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 518mg | Potassium: 123mg | Fiber: 2g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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