Layered Taco Dip

Layered taco dip is one of the easiest appetizers to make, involving no cooking, no heating, no waiting, and is one of my guests’ favorites. The dip comes together in approximately 15 minutes, layered with refried beans, sour cream with a sprinkle of taco seasoning, salsa, cheddar cheese, black olives, diced red peppers and a layer of Quick Homemade Guacamole on top.

Assemble in an 8×8 dish, serve chilled and bring chips.

The Snack Table Favorite

My go-to appetizer, layered taco dip always shows up at parties. It’s easy to prepare, can be made ahead, is inexpensive and always a hit.

The homemade guacamole topping takes it from good to great. It’s creamy, tangy and colorful.

Don’t skip it.

What We Scoop This With

We like to scoop this dip with sturdy restaurant style thick tortilla chips which don’t fall apart as easily. Fritos Scoops are great, too.

They can withstand the weight of the dip and bring up all the layers.

Want a low calorie option? Try dipping with bell pepper strips or cucumber slices.

How to Make This Ahead Without Ruining the Guacamole

You can assemble the taco dip 24 hours ahead. Layer the dip in a dish and refrigerate, covering the dip tightly to avoid drying out.

Refrigerate the dip until 30-60 minutes before serving. Prepare the guacamole and add it as the top layer.

Refrigerate again until ready to serve.

Layered Taco Dip FAQ

Can I add meat to this dip?

If you’re looking to make the dip a little heartier and serve as a meal, add 1/2 lb of cooked ground beef, drained well and seasoned with a sprinkle of taco seasoning. Add the meat between the bean and sour cream layers.

If preparing ahead of time be sure meat is cool before adding.

How do I keep the guacamole from turning brown?

Guacamole will naturally turn brown over time. Browning guacamole is perfectly fine to eat, it’s just not as appetizing looking as fresh guacamole.

Limiting air pockets between plastic wrap and guacamole when storing will limit browning. Press the plastic wrap on top of guacamole, avoiding air pockets, then refrigerate.

The sour cream in the Quick Homemade Guacamole recipe makes the guacamole easy to spread and adds to the creamy texture.

Can the taco dip be made ahead of time?

The guacamole can be made ahead of time, but I’d recommend applying that layer less than an hour before serving. Adding lemon juice and laying a piece of plastic wrap directly over the surface of guacamole will slow the browning, but it will eventually turn brown no matter what.

Just be reassured that any brown edges will not affect the guacamole’s flavor.

Can I use store-bought guacamole for taco dip?

For a recipe with 7-layers, using 1 cup of store-bought guacamole is a welcomed time-saver. However, the fresher guacamole tastes much better and you get to add your own seasonings.

Is this recipe low-carb/keto friendly?

The guacamole, sour cream, cheese, olives, and red pepper are low-carb ingredients; however, the refried beans are not keto-friendly due to the carb content. This recipe would be considered low-carb without the refried beans, but it’s a major component as the base of this dip.

If you’re looking for a low-carb tortilla chip alternative, try my low-carb chips or lettuce cups.

What size dish works best?

I prefer a medium-sized rectangular dish, like 8×8 inches/2L or 9×7 inches/2.5L, to make all of the layers stand out. If you choose a dish that’s too large, the layers will be harder to scoop since they’re so thin.

If you’re making this dip for a crowd of 20 people or more, double the recipe and use a 9×13 inch dish.

Other Dips That Work on the Same Table

This dip is deliciously cold, so consider pairing it with a hot and bubbly dip like my Jalapeño Popper Dip. Here are more of my favorite dips for parties:

• Crock Pot Spinach and Artichoke Dip that stays hot throughout your get-together
• Baked Crab Rangoon Dip served with homemade wonton chips
• Pepperoni Pizza Dip made with cream cheese, pizza sauce, mozzarella, pepperoni