Layered Taco Dip

5 from 6 votes

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

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Mexican

Keyword: 7 layer taco dip, DIY taco dip, homemade taco dip, the best taco dip

Servings:

Calories: 288kcal

1 can refried beans
2-3 ripe avocados, smashed
2 tablespoons freshly squeezed lime juice About 1 lime.
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream sub: plain organic Greek yogurt
1 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

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.

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.