Easy Taco Dip Recipe
This Easy Taco Dip Recipe is layered with cream cheese, salsa, and other toppings that only takes minutes to prep. Serve it at your next game day party!
Servings 12 servings
Ingredients
- 16 oz refried beans
- 8 oz cream cheese at room temperature
- 8 oz sour cream at room temperature
- ⅓ cup salsa
- 2 Tablespoons taco seasoning
- 1 ½ cups sharp cheddar cheese shredded
- 2 medium roma tomatoes diced
- 1 cup sliced black olives drained (3.8 oz can)
- 1 cup shredded lettuce
- 3 green onions sliced (include the green tops)
- Taco sauce for drizzle
Instructions
- Spread the refried beans evenly into the bottom of a 9x13 inch baking dish.16 oz refried beans
- In a small bowl, mix the sour cream and cream cheese together until smooth and well combined.8 oz cream cheese, 8 oz sour cream
- Mix in salsa and taco seasoning. Spread on top of refried beans.1/3 cup salsa, 2 Tablespoons taco seasoning
- Allow mixture to chill for 30 minutes in the refrigerator to set up a bit before adding toppings.
- Top evenly with shredded cheese, tomatoes, black olives, shredded lettuce, and green onions.1 1/2 cups sharp cheddar cheese, 2 medium roma tomatoes, 1 cup sliced black olives, 1 cup shredded lettuce, 3 green onions
- Drizzle taco sauce over the top.Taco sauce for drizzle
- Serve chilled with your favorite tortilla chips.
Notes
- Serve cold.
- Adjust salsa to your desired heat level.
- Ground turkey or beef can be added as another layer.
- Store covered in the fridge; stays fresh for up to 3 days.
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 642mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 809IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 1mg
