Classic Layered Taco Dip
A crowd-pleasing layered taco dip with a creamy base, hearty refried beans, gooey cheese, and fresh toppings. Perfect for parties and gatherings!
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 packet taco seasoning or about 2 tablespoons
- 16 ounces refried beans 1 can
- 1 to 1.5 cups shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 0.5 cup sliced black olives optional
- 2 to 3 stalks green onions sliced
- guacamole optional topping
- salsa optional topping
- jalapeños optional topping for extra heat
- fresh cilantro optional topping
Instructions
- Soften the cream cheese by letting it sit at room temperature for 20–30 minutes or microwave for about 15 seconds.
- In a medium bowl, combine softened cream cheese, sour cream, and taco seasoning. Mix until smooth and creamy.
- Spread the cream cheese mixture evenly in the bottom of a 9x13-inch serving dish.
- Spread refried beans over the cream cheese mixture in an even layer.
- Sprinkle shredded cheddar cheese on top of the refried beans.
- Add shredded lettuce, diced tomatoes, sliced black olives, and sliced green onions on top of the cheese layer.
- If using optional toppings, add guacamole or salsa as a layer between the cheese and veggies, and sprinkle with jalapeños and cilantro as desired.
- Serve the taco dip chilled or at room temperature with tortilla chips, veggie sticks, or crackers.
Notes
Swap cream cheese for a light or whipped version to reduce calories, or use Greek yogurt in place of sour cream. Try a Mexican cheese blend or Monterey Jack instead of cheddar. For a vegan version, use plant-based alternatives for cream cheese, sour cream, cheese, and refried beans. Keep leftovers covered in the refrigerator for up to 3 days. Best served fresh and cold.