In celebration of Cinco de Mayo, I am sharing one of my family’s favorite Mexican recipes…Layered Taco Dip! It’s easy to make and travels well to parties, tailgating or even camping. Whenever I take this to a family gathering, I always come home with an empty dish. You can add this one to your list of tasty appetizers.
I just love recipes that come together so quick and easy. And this is one of those recipes! In less than 15 minutes, you’ll have a delicious dip that you can share. No utensils, no fuss, no brainer, this one is a keeper!
Layered Taco Dip Recipe
What’s needed?
- 16-ounce can of refried beans
- 16-ounce container sour cream
- 1/2 head iceberg lettuce, finely chopped
- 1/2 teaspoon chili powder
- 24-ounce jar mild salsa
- 3.5-ounce can sliced black olives
- 2 cups mild cheddar cheese, shredded
- 1 ripe avocado, peeled and chopped (optional)
- juice of 1/2 of a lime
How to make Layered Taco Dip?
- In the bottom of a large (13×9) baking dish, spread the refried beans evenly with a wooden spoon or spatula. Spread the sour cream over the refried beans.
- Chop the lettuce and layer it over the sour cream. Sprinkle the chili powder over the lettuce.
- Spoon the salsa over all. Sprinkle with black olives. Sprinkle on the cheddar cheese.
Just before serving, chop an avocado and sprinkle it on top of the dip. Squeeze the juice of one lime over the dip.
It doesn’t get an simpler than that. We love this dip served with tortilla chips and thick slices of yellow and green pepper for scooping. Let’s get munching!