Layered Taco Dip
This Layered Taco Dip has 7 layers of delicious ingredients including refried beans, guacamole, sour cream seasoned with taco seasoning, diced green chilies, green onions, tomatoes, and lots of cheese! It’s the perfect party dip and a definite crowd pleaser.
Replace your store-bought salsa and chips with this 7 layer taco dip recipe to level up your appetizer game! For more of the best party appetizers, try my Hot Spinach Artichoke Dip, Creamy Sausage Dip and Pepperoni Pizza Dip Recipe (this one is always a hit with the kids!).
Why This Recipe Works
- The easiest easy appetizer. Seriously, there isn’t an easier dip! Layer everything up and bake! That’s it.
- All the yummy flavors. This layered taco dip recipe has all your favorite taco toppings all in one dip!
- Perfect appetizer. This 7 layer taco dip is such a great appetizer for serving at parties, holiday gatherings (it’s on repeat for our New Year’s party!) and super bowl parties. It makes a lot and is super delicious too!
- Vegetarian taco dip. This is the perfect recipe for meatless Monday!
- Refried Beans: Use a can of regular refried beans for this layer bean dip. You can also use my Slow Cooker Refried Beans.
- Guacamole: You can use store-bought guacamole, or make Homemade Guacamole. To make things easier, you can even use fresh avocados that have been smashed.
- Sour Cream: For a lighter option, I use light sour cream.
- Taco Seasoning: Don’t have any taco packets at home? No worries! You can make your own homemade taco seasoning with my Mild Taco Seasoning Recipe with staple spices from your spice rack!
- Diced Jalapeños Peppers: For less spice, use canned diced green chilies.
- Cheddar Cheese: To cut down on prep, you can use pre-shredded cheese.
- Tomatoes: Any kind of tomatoes will work: Roma tomatoes, heirloom tomatoes, cherry tomatoes, or grape tomatoes. I find that Roma tomatoes aren’t as juicy, so it keeps the layered taco dip from getting runny.
- Tortilla Chips: Get your favorite tortilla chips for dipping!
- Make the taco seasoning spread. Add 1 cup sour cream, 1/3 cup mayo and 1/2 a package of taco seasoning to a small bowl. Mix to combine.
- Layer the taco dip. Spread one 16 oz can of refried beans on the bottom of a 9×13-inch dish. Layer 14-16 oz of guacamole or smashed avocados on top of the bean layer. Layer the taco seasoning spread on top of the layer of guacamole.
- Add toppings. Add a can of diced green chilies or diced jalapeños on top. Top with 2 cups shredded cheddar cheese, 1/2 cup diced tomatoes, 3 green onions (diced) and sliced black olives.
- Chill, then serve. Chill the layered taco dip. Once ready to serve, serve with tortilla chips. Enjoy!
Looking to make things a bit healthier? Instead of using a layer of refried beans, you can mash some black beans and use that or use refried black beans! Use light sour cream instead of full fat, and use freshly smashed avocados instead of store-bought guacamole.
Not a big olive fan? No worries, just omit the olives. Feel free to add diced bell peppers or other favorite toppings instead. Want to up the protein? Add a layer of cooked ground beef to this classic seven layer taco dip.
For the avocado layer, if you are using fresh guacamole or smashed avocados, you’ll want to make it right before layering the dip so the avocados won’t go brown. I’ll always add a splash of lime juice to my mashed avocados to help reduce browning.
If you want, you can use part sour cream part cream cheese in the taco seasoning layer to make that layer a bit thicker and creamier.
I like making this level layer dip in a glass dish so you can see each of the layers! You can also put the cheese on before any other other toppings if that’s easier!
Make Ahead, Storing, and Freezing
You can definitely make layered taco dip ahead of time! It will store covered in the fridge for up to 5 days. So I would make it a day or two in advance and then serve it. That will ensure it is still fairly fresh when served.
Store the layered taco dip in an airtight container or covered container in the fridge for up to 5 days since making it.
Do not freeze this taco dip or any leftover dip! There is a layer of sour cream in there. Dairy doesn’t freeze well. It will separate and make the dip runny.
It’s a chilled taco dip with refried beans. You won’t want to bake it because of the sour cream layer.
They should be cold. This is a cold dip. If you are making your own refried beans, be sure to chill them before layering in the taco dip.
It’s up to you! You can use mild diced green chilies for a mild layered taco tip or use diced jalapeños for a spicy taco dip. You can also use either mild or spicy taco seasoning.
I wouldn’t. There is a layer of sour cream. If frozen then thawed, that will become really runny and separated due to the dairy in the product.
More Taco Recipes
Layered Taco Dip
- 16 oz refried beans
- 14-16 oz guacamole - or smashed avocados
- 1 cup sour cream
- 1/3 cup miracle whip - or mayo
- 1/2 package taco seasoning - about 1 1/2 tablespoons
- diced jalapeños peppers - OR diced green chiles (optional)
- 2 cups cheddar cheese - grated
- 1/2 cup roma tomatoes - chopped
- 3 green onions - thinly sliced
- sliced olives
- tortilla chips - for serving
- Mix sour cream, mayo, and ½ package taco seasonings in small bowl.
- Spread refried beans in bottom of a 9×13 inch pan.
- Spread guac over the bean dip. Spread sour cream mixture over the guacamole.
- Add optional green chilies or chopped jalapeno peppers.
- Next add the cheese, then sprinkle evenly with sliced olives, chopped green onion, and tomatoes. Chill and serve with tortilla chips.