How long will layer taco dip last?

Layered Taco Dip will keep for 3-4 days, but the longer it’s kept, the more the layers will “bleed” together and it can start to get a bit watery. If it gets watery, just drain it off, or use a paper towel to absorb the liquid. It will still taste amazing.

What other ingredients do people use for a Mexican dip like this?

Many people add black olives, pickled red onions, chopped cilantro, green onions, and/or jalepenos (fresh or pickled) to the top of their dip. You could also add canned chiles, but be sure to drain them.

Can I use canned tomatoes?

Yes! Be sure to drain the tomatoes really well. Chop them if they are larger than diced and then spread them on top.

Can I make this dairy-free?

You can. What's great about recipes like these are how customizable they are. You could leave the sour cream and cheese out completely. Or you can replace the sour cream with a dairy-free version. If you leave the sour cream out, you can mix the taco seasoning in with the refried beans.

Layered Taco Dip | An Easy Crowd-Pleasing Recipe!

Name: Layered Taco Dip
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 can refried beans; 2-3 ripe avocados, smashed; 2 tablespoons freshly squeezed lime juice (1 lime); 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups sour cream (sub: plain organic Greek yogurt); 1-2 tablespoons taco seasoning, according to your taste; 1 1/2 cups shredded cheddar cheese; 1 cup loosely packed shredded Romaine or Green Leaf lettuce; 1 cup grape or cherry tomatoes, chopped; Optional Additions: Diced red onion, black olives, salsa, fresh cilantro, canned chiles (drained), fresh or pickled jalepenos

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Layered Taco Dip

Layered Taco Dip is an easy appetizer that is a total crowd-pleaser. Seeing the layers makes the dish feel extra scrumptious!

Yield: 8 1x

Prep: 15 minutesTotal: 15 minutes

Units:

Scale:

Ingredients

1 can refried beans
2–3 ripe avocados, smashed
2 tablespoons freshly squeezed lime juice (1 lime)
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream (sub: plain organic Greek yogurt)
1–2 tablespoons taco seasoning, according to your taste
1 1/2 cups shredded cheddar cheese
1 cup loosely packed shredded Romaine or Green Leaf lettuce
1 cup grape or cherry tomatoes, chopped
Optional Additions: Diced red onion, black olives, salsa, fresh cilantro, canned chiles (drained), fresh or pickled jalepenos

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Instructions

Spread refried beans in large glass bowl or pan.
In a small bowl, smash avocado. Stir in lime juice, garlic, salt, and pepper. Spread avocado mixture over dip.
Combine taco seasoning with the sour cream. Spread over the avocado layer.
Sprinkle a layer of cheddar cheese on top.
Top with shredded lettuce and chopped tomatoes (or your toppings of choice).
Serve with tortilla chips.

Notes/Tips

Layered Taco Dip will keep for 3-4 days, but the longer it’s kept, the more the layers will “bleed” together and it can start to get a bit watery. If it gets watery, just drain it off, or use a paper towel to absorb the liquid. It will still taste amazing.
You can use canned tomatoes, but sure to drain them really well. Chop them if they are larger than diced and then spread them on top.
Make it Dairy-Free: You can leave the sour cream and cheese out completely. Or you can replace the sour cream with a dairy-free version. If you leave the sour cream out, you can mix the taco seasoning in with the refried beans.

Cuisine: Mexican Method: Mix

Find it online: https://thrivinghomeblog.com/layered-taco-dip/