This delicious and easy Layered Taco Dip is perfect for parties and gatherings. With layers of refried beans, cream cheese, taco seasoning, salsa, and cheese, it’s sure to be a crowd-pleaser!
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This simple layered taco dip is a family favorite and one I make often! Not only does it take only a few minutes of time to prep, but it can be fully customizable based on what you have on hand, what you’re in the mood for, and the occasion! Make it spicy, keep it mild, add more cheese, etc.! Serve alongside my Mexican Street Corn Dip and Texas Trash Bean Dip for an appetizer spread everyone will love!
Why You’ll Love this Taco Layered Dip
- No-Bake– this cold dip requires no baking or heating the kitchen. Perfect for summer weather, or serving as you don’t need to keep it warm unlike other dips.
- Perfect to serve for any occasion– whether you serve this for hosting, game day, parties, Holidays, or simply to enjoy with your family, this layer dip will be a hit.
- Customizable– not only can you change up the ingredients to fit your desired tastes, but you can also load it up with all your favorite taco toppings. See options below.
- Leftovers are just as delicious– store leftovers in the refrigerator and when you’re ready for round two, simply remove cover from pan and dig in!
Ingredients Needed to make Layered Taco Dip with Cream Cheese
Using simple ingredients, this taco dip recipe comes together quickly and is packed with flavor. To see printable recipe card, scroll below.
- Refried Beans– this adds lots of flavor and gives the authentic dip it’s hearty texture. You’ll need 2 cans, 16 ounces total.
- Cream Cheese– this is the base of the taco dip, use full fat for the most flavor and be sure to let it soften to room temperature before using.
- Sour Cream– any brand works, this adds the creaminess to the dip.You can also use plain Greek yogurt as a healthier substitution.
- Taco Seasoning– one packet store bought taco seasoning or my homemade taco seasoning.
- Pico de Gallo– Salsa Verde or chunky salsa works great too.
- Guacamole– freshly homemade or store-bought guacamole, whichever you prefer.
- Mexican Cheese– shredded Mexican cheese blend is best, you can also use Cheddar cheese, Colby Jack or Pepper Jack cheese.
- Green Onions– sliced on top adds great flavor to each bite.
- Cilantro/ Black Olives/ Roma Tomato- these are great topping options. Feel free to increase or decrease amounts to fit tastes.
- Tortilla Chips– I love using the scoops as it holds more, however, any type works. You can also use corn chips, crackers, fresh vegetables, or flour tortillas.
How to make Easy Layered Taco Dip Recipe
- In a large mixing bowl, whisk together refried beans, and 1 oz. of the taco seasoning. Set aside.
- In another mixing bowl, beat the cream cheese, until smooth. Add sour cream and remaining 1 oz. taco seasoning. Mix until well combined.
- In an 8×11 inch baking dish, add the refried beans in a layer to the bottom of the dish.
- For the next layer, add the sour cream mixture, and smooth out evenly.
- Next, add the guacamole, and smooth into an even layer.
- Sprinkle the Pico de Gallo over the guacamole.
- Top everything with the 2 cups shredded cheese, and then sprinkle the green onion, cilantro, olives, and chopped tomato over top.
- Chill for about an hour in fridge, and serve with tortilla or corn chips, veggies like celery, or anything desired.
Alternative Ingredients
Have fun with the toppings and make it your own! The possibilities are endless!
- Avocado
- Jalapenos
- Green Chilies
- Hot Sauce
- Corn
- Add in some fresh lime juice for a citrus addition.
- Bell Peppers
- Use Greek Yogurt in place of the sour cream.
- If you want to add some meat, you can add cooked ground beef, shredded chicken, brisket, or pork to one of the layers.
Storing Layered Taco Dip
- As long as you cover the dish with plastic wrap and keep it refrigerated, this Layered Taco Dip should last about 4-5 days. Perfect to make ahead of time or keep enjoying for a few days!
- I don’t recommend freezing the dip as the dairy doesn’t thaw evenly and gets a bit too liquid filled.
More Appetizer Recipes to try
- Cowboy Queso– using taco seasoned ground beef, black beans, corn, Velveeta cheese, and more…you have a hearty dip that eats like a meal, but can be enjoyed any time!
- Million Dollar Dip– made with slivered almonds, mayonnaise, bacon, cheese, green onions, and more…it’s perfect for any party or gathering!
- Jalapeno Popper Dip– featuring creamy cheese, spicy jalapenos, and crispy bacon. Creamy, warm, spicy, and perfect for any party or gathering!
- Burrito Roll Up’s– these pinwheel sandwiches feature a delightful combination of creamy, cheesy refried bean fillings wrapped in tortillas and cut into bite-sized treats. Enjoy them with salsa for a burst of flavor or savor them as standalone delight, suitable for any occasion.
- Big Mac Loaded Fries– crispy French Fries topped with seasoned ground beef, melted cheese, pickles, shredded lettuce, and a homemade version of big mac sauce. A flavor explosion in every bite and perfect for an appetizer, snack, game day, or as a quick meal option!
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Easy Layered Taco Dip
This delicious Layered Taco Dip is quick and easy to make, perfect for parties or game day snacks. With layers of cream cheese, taco seasoning, refried beans, salsa, and more, it's sure to be a crowd-pleaser!
Servings: 8
Calories: 350kcal
Ingredients
- 8 oz cream cheese
- 16 oz refried beans
- 16 oz sour cream
- 1 tablespoon taco seasoning *see homemade recipe above
- 2 cups Pico de Gallo or salsa
- 1 1/2 cups Guacamole
- 2 cups Mexican Blend Cheese *shredded
- 1/4 cup Green Onions *sliced
- 1/4 cup cilantro *chopped
- 1/4 cup black olives *sliced
- 1 roma tomato *chopped
Instructions
- In a large mixing bowl, whisk together refried beans, and 1/2 tablespoon of the taco seasoning. Set aside
- In another mixing bowl, beat the cream cheese, until smooth. Add sour cream and remaining 1/2 tablespoon taco seasoning. Mix until well combined.
- In an 8x11 inch baking dish, add the refried beans in a layer to the bottom of the dish.
- For the next layer, add the sour cream mixture, and smooth out evenly.
- Next, add the guacamole, and smooth into an even layer.
- Spread the pico de gallo over the guacamole.
- Top everything with the 2 cups shredded cheese, and then sprinkle the green onion, cilantro, olives, and chopped tomato over top.
- Chill for about an hour, and serve with tortilla or corn chips.
Nutrition
Calories: 350kcal | Carbohydrates: 21g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 1123mg | Potassium: 213mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1240IU | Vitamin C: 6mg | Calcium: 316mg | Iron: 1mg
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Pat
I haven’t tried this recipe yet but I am definitely thinking about it. It seems that it should be heated up so that the cheese would melt. Would this recipe work well if I did heat it up?
Kristin
I have never tried heating it up personally. I would just be careful since the bottom is sour cream/cream cheese. If you decide to melt it a bit, perhaps a few minutes under the broiler is all it should take! Hope you enjoy!