Layered Taco Dip
A cold layered taco dip made with refried beans, sour cream with taco seasoning, salsa, cheddar cheese, black olives, diced red peppers, and quick homemade guacamole. No cooking, no heating, no waiting.
Prepare it in an 8×8 dish, chill, and serve it with tortilla chips. It disappears quickly at any party!
The Snack Table Favorite
This is probably the most requested appetizer at my house. My guests love it so much that they will expect me to bring it every time we have a gathering.
I won’t complain. It takes around 15 minutes. Most of the time, I have all the ingredients at home. The difference between a good taco dip and a great taco dip is the guacamole layer on top.
Don’t skip it or replace it with plain avocado slices; the sour cream makes the guacamole spreadable and adds a creaminess that is ideal for the top layer.
What We Scoop This With
- Tortilla chips — get the thicker restaurant-style ones; thin chips break under the layers
- Fritos Scoops — the scoop shape gets all the layers in one bite without the chip snapping
- Veggies — bell pepper strips and cucumber slices for a lighter option
How to Make This Ahead Without Ruining the Guacamole
This dip is best served the same day it is made. Because of the hour or so wait time, the guacamole layer will brown, which is safe to eat of course, but just doesn’t look as fresh.
- Assemble all layers except the guacamole up to 24 hours in advance. Cover tightly and refrigerate.
- Make and add the guacamole layer 30 minutes to 1 hour before serving.
- Press plastic wrap directly onto the surface of the guacamole (no air gap) to minimize browning.
Layered Taco Dip FAQ
Can I add meat to this dip?
Yes. Brown ½ lb ground beef with the other half of the taco seasoning packet and drain it well. Let it cool before layering between the beans and the sour cream. Hot meat will melt the layers. This makes it a heartier dip – more of a meal than an appetizer.
How do I keep the guacamole from turning brown?
Lemon juice helps slow the browning process and the effect is further enhanced by pressing plastic wrap directly to the surface of the guacamole. That said, browning will happen. For best appearance, add the guacamole layer within an hour of serving. Don’t worry about a little browning on the edges, it still tastes the same.
Can I use store-bought guacamole?
Yes, about one cup. It is easy to use and saves time. While the packaged guacamole is perfectly reasonable when you are assembling six other layers, the homemade version has a flavor that is more fresh and allows you to modify the seasoning to your liking.
Is this keto-friendly?
Guacamole, sour cream, cheese, olives, and red pepper are all low carb, so most layers are good. The refried beans, however, are really high in carbs, so you should skip that layer. You’d also need to replace the tortilla chips with lettuce wraps or low carb chips. It’s definitely a solid low carb appetizer without the beans, but I think it loses something without that bottom layer.
What’s the best dish size for this recipe?
An 8 by 8 inch (2L) or 9 by 7 inch (2.5L) rectangular dish will work best. It should be deep enough so the layers are distinct, but shallow enough that a chip can reach the bottom. If the dish is bigger, the layers will be too thin and the dip will be harder to scoop. For parties of 20+, double the recipe in a 9 by 13 dish.
Other Dips That Work on the Same Table
- Jalapeño Popper Dip — hot baked dip for a warm option alongside the cold taco dip
- Crock Pot Spinach and Artichoke Dip — another hot party dip that stays warm all night
- Baked Crab Rangoon Dip — hot baked dip with homemade wonton chips
- Pepperoni Pizza Dip — cream cheese base layered with pizza sauce, mozzarella, and pepperoni
Football Field Taco Dip Recipe
Ingredients
- 1 can refried beans
- 1 cup squeezable sour cream
- 1/2 packet taco seasoning
- 1/4 cup salsa
- 1 cup shredded cheddar cheese
- 1/4 cup sliced black olives
- 1/2 cup diced red bell pepper
- 2 avocados mashed
- 1/4 cup squeezable sour cream
- 1/2 tsp. lemon juice
- 1 garlic clove crushed
- 1/4 tsp. cayenne pepper
- salt to taste
Instructions
Dip:
- Spread refried beans in bottom of an 8×8 or 9×7 small dish
- Stir 1 cup sour cream and taco seasoning together. Spread over refried beans
- Spread salsa over sour cream layer
- Top salsa layer with shredded cheese
- Sprinkle black olives and red bell pepper over cheese
- Stir mashed avocado, 1/4 cup sour cream, lemon juice, garlic, cayenne pepper and salt together to make guacamole
- Spread guacamole over the top of entire dip
- Make the yard lines with sour cream
Goal Posts:
- Carefully use scissors or a sharp paring knife to make goal posts out of the tortillas
- Bake tortillas at 350 degrees in oven on a cookie sheet until crispy
- After cooling, and when ready to serve, stick goal posts at then ends of the dip to make your dip look like a football field – FUN!