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Who doesn’t love a good layered taco dip?!?!
If you don’t than who are you?!
I mean it’s all the flavors and fun things about a taco in dip form. It’s perfect for summer parties, fall parties, football parties, college parties, pool parties, birthday parties, book club, baby showers, wedding showers…I mean is there a party that layered taco dip wasn’t meant for? I think not.
Get your chips ready for dipping because we’ve got an epic 11 layer taco dip for you today!
Let’s talk about those 11 layers. I could have just called it 6 or 7 layer taco dip. Does each individual veggie get their own layer or do all the veggies together count as one layer? I’m not exactly sure, but the layers in my taco dip are as follows:
- refried beans – mixed with some Mexican spices to take it from bland to DELISH!
- quick guacamole – mashed avocados, garlic powder, lime juice, salt – that’s it
- sour cream – I’m oddly addicted. Anyone else?
- salsa – what’s a taco without salsa?!
- shredded cheese – cheddar is my fave for this but you could do any kind you like
- VEGGIES (are as follows): red onion
- bell peppers (red and green for color)
- fresh corn, straight off the cob. Yes, raw it’s so sweet and crunchy!
- sliced black olives – just try not to eat all of them straight out of the can
- grape tomatoes – any kind you like will do but grape are THE BEST!
- cilantro leaves – for added flavor
- BONUS: (but optional) pickled jalapenos for a little heat
Chip in hand – Let’s paaarrrrttttaaaayyyy!!!!
Most taco dips I have eaten have some shredded iceberg lettuce on it that usually gets soggy after a few hours of fraternizing with the salsa and sour cream. Soggy lettuce is literally my biggest fear in life.
So. GROSS!!!
Therefor I decided to leave off the lettuce completely and swap it for some crunchy heartier veggies such as the green peppers and fresh corn. They don’t get soggy and add so much more color and texture and flavor than lettuce.
Who’s excited for a taco dip that can sit out for a few hours and not get soggy and still be crunchy and delicious?!?! YES all the way!
Save that lettuce for all the salads!
Best part is this layered taco dip is super easy to make. Mix a few refried beans with spices, mash a few avocados, chop some veggies, and assemble. 20 minutes tops and the party appetizer is served! Tuck in, my friends!
Also, if you really love the shredded lettuce on top and the soggy factor doesn’t bother you than go for it! Add some in there – may I suggest romaine lettuce instead of iceberg?! It’s still crunchy but it actually has some nutritional value in it. Bottom line, make this taco dip work for you.
If you don’t like a strong onion flavor than swap the red onions with green onions. OR a fun little tip is to soak the chopped onions in cold water for 5 minutes, then drain – this takes away the strong bite of onions. Totally works!
I know you’ll love this taco dip. It’s quick and easy to make. Loaded with taco flavors and texture – creamy and crunchy. And it’s stunning, just look at those pretty colors!! It will be a big hit at your next party or gathering…or maybe you make it just because you LOVE taco dip so much.
Hey no judgement here, Paul and I have eaten 3 batches of this taco dip…usually for lunch (not in one sitting ha!). I’m not mad about that one bit.
Enjoy all the partying and dipping, friends!
Hi, did you make this recipe? Don’t forget to leave a comment below along with a star rating. This helps others to find my recipes easier! Thanks for being here. 🙂
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11 Layer Taco Dip
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12 to 14 1x
- Category: Appetizer, Snack, Side, Dip
- Cuisine: Mexican, Gluten Free, Vegetarian
Description
Taco dip is the perfect appetizer for any party any time of year. It’s creamy, crunchy, and loaded with veggies. It only takes 20 minutes to make!
Ingredients
- Refried Beans
- 1 15 ounce can fat free refried beans
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- Quick guacamole
- 3 large ripe avocados
- Juice of 1/2 to 1 lime
- 1/4 to 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon garlic powder
- Remaining layers of the dip
- 6 ouncees of light sour cream
- 16 ounces thick salsa (if super liquidy than drain off some of the liquid otherwise it will make your entire dip too runny)
- 1 1/2 cups shredded cheddar cheese (or whatever kind you prefer)
- 1/4 red onion, finely chopped
- 1 bell pepper, chopped (I use 1/2 green and 1/2 red – but any color you like will work)
- 1 ear of fresh corn, kernels cut off (use part of a can of canned corn, if fresh is out of season)
- 1/4 to 1/2 cup grape tomatoes, sliced
- 1 can sliced black olives
- optional :1/4 cup pickled jalapenos, roughly chopped
- Fresh cilantro leaves
- For Serving
- Tortilla chips – lots of them!
Instructions
- Prepare the refried beans: Add the can of refried beans to a medium mixing bowl, along with the spices. Mix until well combined, taste and adjust seasoning as needed. Spread the refried bean mixture into a large serving bowl ( it’s traditional to use a baking dish which makes it easiest for maximum dipping).
- Make the quick guacamole: Add peeled and seeded avocados to a medium mixing bowl, mash with a fork or potato masher until mostly smooth. Add 1/2 of the lime juice along with the garlic powder and salt, stir to combine. Taste and adjust seasoning as needed or add more lime juice as needed. Spread the guacamole over the beans.
- Spread the other layers: Spread the sour cream on top of the guacamole followed by the salsa and the cheddar cheese.
- Chop veggies: If you haven’t already, chop all the veggies as instructed above.
- Finish assembly: Sprinkle the onion, bell peppers, corn, olives, grape tomatoes, jalapeno peppers (if using), and cilantro over top of the taco dip.
- Serve: Serve immeditatly with loads of tortilla chips.
- Leftovers: Store leftovers covered in the fridge for up to 3 days – it is best when fresh though.
Notes
Onions: If you don’t want a super strong onion flavor than you can either swap the red onions with green onions or soak the red onions in cold water or 5 minutes to take away their strong onion flavor.
Veggies: I decided to include a lot of crunchy veggies and leave off the lettuce because I really dislike it when lettuce gets soggy. if you prefer lettuce on your layered taco dip than swap out some of the veggies I used for shredded romaine lettuce. Also keep in mind that you can use any variety of veggies you prefer. I highly recommend the bell peppers, fresh corn (if in season), and black olives for crunch and flavor. But make it work for you and have fun! 🙂
Make ahead tip: If you want to prepare this dip in advance I suggest making the refried beans and guacamole and spread them into the dish along with the sour cream – cover it and pop it into the fridge until ready to serve. Just before serving add the remaining ingredients on top. Layering the guacamole between the beans and the sour cream will keep the guacamole from browning.
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