Taco Dip

My daughter brings taco dip to all the parties and get-togethers she attends. We love it and there are never any leftovers. Cream cheese and sour cream are flavored with taco seasoning which marries deliciously with guacamole and refried beans. Everything is topped with our favorite fresh veggies in this 20-minute potluck favorite.

 

Why this recipe works

If you need a tasty one-dish appetizer that’s easy to make and a definite crowd pleaser, you’ll definitely want to make this taco dip.

This recipe is perfectly portable and is great for taking with you to your next backyard barbecue or party! We make it in a 13×9 glass dish that has a lid, making it easy to take along.

RELATED: you might also like this recipe – Smoked Queso Dip

Ingredients you will need

You can substitute black refried beans for the regular beans, and using regular smashed avocado is a perfectly acceptable change from the guacamole.

How to Make Taco Dip

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

1. Spread refried beans into the bottom of a 13×9 baking dish.

2. Beat cream cheese with a hand mixer until creamy. Add sour cream and taco seasoning and beat again until creamy. Spread over the refried beans in the pan.

3. Stir guacamole before adding to the pan to make is easier to spread. Drop by spoonfuls all over the cream cheese mixture, then carefully spread out to cover.

4. Top with cheddar cheese, lettuce, tomatoes, green onion, bell pepper, and olives. (Use a Chop Wizard to help cut up your veggies and save you time!)

5. Sprinkle lightly with cilantro and serve with tortilla chips.

Expert Tips & FAQs

• We are using a red bell pepper in our taco dip, but honestly any bell pepper works great. We chose red simply for the color it adds!
• This is a versatile recipe and you can leave out whole layers (like if cousin Johnny is allergic to refried beans) or make substitutions or additions wherever you like!

I hope you love this taco dip as much as we do. Take it to your next party, great for watching the big game too!

More Taco Inspired Recipes

• Chicken Tacos
• Taco Salad Flag
• Taco Pasta Salad
• Taco Casserole
• Taco Chex Mix
• Beef and Bean Oven Tacos
• Taco Pie
• Taco Empanadas

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Taco Dip

We are true taco fans here. So anything that combines the flavors in our favorite food is high on our list. This taco dip is perfect with tortilla chips and great for parties any time of the year.

5 from 10 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: 12 people

10 minutes mins

Calories: 282

Author: Amanda Davis

Ingredients

• ▢ 15 ounce can refried beans
• ▢ 8 ounces cream cheese softened
• ▢ 12 ounces sour cream 1 1/2 cups
• ▢ 1.25 ounce packet taco seasoning
• ▢ 16 ounces guacamole

Toppings:

• ▢ 1 ½ cups shredded cheddar
• ▢ 2 cups shredded iceberg lettuce
• ▢ 1 cup diced tomatoes
• ▢ ½ cup green onion
• ▢ ¼ cup red or orange bell pepper
• ▢ ½ cup black olives
• ▢ 1 tbsp chopped cilantro

Things You’ll Need

• ▢
  13×9 glass pan with lid
• ▢
  Chef’s knife
• ▢
  Cutting board
• ▢
  Chop wizard

Before You Begin

• We are using a red bell pepper in our taco dip, but honestly any bell pepper works great. We chose red silly for the color it adds!
• This is a versatile recipe and you can leave out whole layers (like if cousin Johnny is allergic to refried beans) or make substitutions or additions wherever you like!

Instructions

• Spread refried beans into the bottom of a 13×9 baking dish.
• Beat cream cheese with a hand mixer until creamy. Add sour cream and taco seasoning and beat again until creamy. Spread over the refried beans in the pan.
• Stir guacamole before adding to the pan to make is easier to spread. Drop by spoonfuls all over the cream cheese mixture, then carefully spread out to cover.
• Top with cheddar cheese, lettuce, tomatoes, green onion, bell pepper, and olives.
• Sprinkle lightly with cilantro and serve with tortilla chips.

Nutrition

Serving: 1portion | Calories: 282cal | Carbohydrates: 12g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 707mg | Potassium: 336mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1178IU | Vitamin C: 12mg | Calcium: 182mg | Iron: 1mg

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