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Try this easy appetizer for a Cinco de Mayo celebration!
Layered taco dip is easy to make and bursting with all of your favorite fiesta flavors. Serve with plenty of tortilla chips or veggie slices!
Refried beans and fresh guacamole are layered with sour cream, cheese, green onions, and olives for a simple party recipe! Whip this up in 15 minutes before guests arrive, or have it ready and waiting in the refrigerator overnight.
Try more of my game day favorites like these Italian Nachos or jalapeño poppers and onion rings that can be made in the air fryer!
Key ingredients & substitutions for Layered Taco Dip
- Refried beans — I’m all about shortening prep time, so I typically use a canned variety. You could easily substitute 2 cups of homemade refried beans if you prefer!
- Diced tomatoes — Grab a can that includes diced green chilies. They add flavor and just a bit of heat to the dish.
- Guacamole — The secret to great guacamole is adding very finely chopped red onion, jalapeño, and plenty of lime juice. Depending on the size of your avocados, you may need to add more lime than the amount listed. Taste as you go and adjust the amount (of lime and salt) to suit your taste.
- Sour cream — Either light or a full-fat version will work in this taco dip recipe.
- Cheddar cheese — Freshly shredded cheese will always taste better, but bagged shreds are incredibly convenient! You could even substitute the cheddar with a fiesta blend or replace half of it with Monterey Jack instead.
- Green onion and sliced olives — These add freshness, color, and another layer of flavor to your Mexican dip!
tips
- For spicy guacamole, leave in the jalapeño seeds if you dare!
- Not a fan of tomatoes? Leave them off the top of the Mexican dip and substitute with your favorite taco seasoning in the refried beans.
How to make Mexican dip?
STEP 1 | Mix the first layer
Drain the can of tomatoes with green chilies, then reserve about ¼ cup. Mix the rest into the refried beans, then spread it evenly into the bottom of your serving dish.
STEP 2 | Make the guacamole
Mash the avocado, leaving a few chunks, and combine with the lime juice, red onion, and jalapeño. Give it a taste, adding salt as needed.
STEP 3 | Add the creamy layers
Spoon the fresh guacamole onto the beans and gently spread it all the way to the corners with a spatula. Do the same with the sour cream, being careful not to blend any layers together.
tip
- Stir the sour cream and guacamole really well so both are easier to spread!
STEP 4 | Top with cheese and veggies
Add the shredded cheese. Then, sprinkle green onions, olives, and reserved tomatoes with chilies evenly over the top.
Cover with plastic wrap or foil and refrigerate for at least 1 hour. This helps to firm up the layers so it’s easier to scoop and allows all of the flavors to meld together!
tips
- Top your layered taco dip with freshly diced tomatoes instead of the canned ones with chilies, if you prefer. I recommend using Roma — they aren’t as juicy, so they won’t make your Mexican dip soggy.
- For an extra kick, add a dash or two of your favorite hot sauce to the guacamole!
- Create individual servings by layering the taco dip into cocktail glasses or mini trifle dishes. This is a great option for larger gatherings so guests can mingle instead of hovering around the food table.
Frequently asked questions
This is a cold dish — no need to bake it or heat the beans first!
You sure can! Prepare this recipe up to a day in advance and keep covered in the refrigerator until you are ready to serve. If you’re simply saving leftovers, they should keep for 3-4 days when tightly sealed.
Keep in mind that guacamole will brown when exposed to air. As long as it is completely covered by the sour cream layer, it should stay a bright green color until serving.
While there isn’t any in this particular recipe, you can certainly add some if you would like! Leftover shredded chicken or seasoned ground beef would both taste delicious. Allow the meat to cool (and drain any excess grease), then add it between the bean and guacamole layers.
Serving suggestions
You clearly can’t serve a layered bean dip without plenty of tortilla chips to go around! This appetizer is also delicious with sliced veggies: carrots, bell peppers, and celery are sturdy enough for dipping.
Corn chips, pita chips, and crackers are a great alternative, or add a scoop to a soft tortilla and enjoy as a wrap!
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Layered Taco Dip
Ingredients
- 1 16-oz. can refried beans
- 1 10-oz. can diced tomatoes and green chilies drained
- 3 – 4 medium avocados
- 1 lime
- 1/4 cup red onion finely diced
- 1 small jalapeno seeded and minced
- kosher salt to taste
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 2 green onions sliced
- 1/4 cup sliced ripe olives
Instructions
- Reserve 1/4 cup of the drained tomatoes and green chilies. Mix the remainder with the refried beans and spoon into a shallow dish or margarita glasses.
- In a medium bowl, scoop out the pulp of the avocados and mash with a fork until just slightly chunky.
- Squeeze the lime juice over the mashed avocados. Toss in the red onion and jalapeno and stir until incorporated. Taste and season with salt. Spread the guacamole over the bean layer.
- Next, spread a layer of sour cream and top with a layer of cheese. Evenly sprinkle the reserved diced tomatoes and chilies, green onions, and olives on top of the cheese layer.
- Cover and refrigerate for 1 hour before serving with tortilla chips or veggie sticks.
Notes
- Stir the sour cream and guacamole really well so both are easier to spread!
- Top your layered taco dip with freshly diced tomatoes instead of the canned ones with chilies, if you prefer. I recommend using Roma — they aren’t as juicy, so they won’t make your Mexican dip soggy.
- For an extra kick, add a dash or two of your favorite hot sauce to the guacamole!
- Create individual servings by layering the taco dip into cocktail glasses or mini trifle dishes. This is a great option for larger gatherings so guests can mingle instead of hovering around the food table.
Nutrition
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Hello, What size pan do you recommend for this? Thank you!
I used an 11 x 9 inch glass dish, but you could also use a deep dish pie plate.