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Layered Taco Dip

Layered Taco Dip

Course Appetizer
Cuisine American, Mexican Inspired
Keyword easy-taco-dip, layered-taco-dip, taco-dip-recipes
Prep Time 20 minutes
Chill time 12 hours
Total Time 12 hours 20 minutes
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 tablespoon 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 tablespoon ripe olives


  • Spread refried beans In the bottom of a 2 quart dish.
  • Use an electric mixer, whip together cream cheese, 1 ½ 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 ¼ cup for the top.
  • Spread guacamole over the salsa, sprinkle with shredded cheddar cheese.
  • Arrange shredded lettuce around the edge, then garnish with ¼ cup reserved salsa, ½ 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