Layered Taco Dip with Refried Beans

Overhead view of layered taco dip with tortilla chips alongside.

This quick & easy make-ahead layered taco dip recipe is always a crowd-pleaser. Perfect for your next potluck, picnic, or game day gathering!

Big Flavors from a Tiny Kitchen – Ashley Covelli

5 from 3 votes

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Servings: 10 -12 Servings

Course: Appetizer

Cuisine: Mexican

Prep Time 15

Total Time 15

Ingredients

2 16-ounce cans refried beans
4 ripe avocados
1 cup sour cream
½ cup mayonnaise
¼ cup taco seasoning or a 1-ounce package
3 tablespoons lemon juice about 1 large
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 cup finely shredded cheddar cheese or Mexican cheese blend about 4 ounces
1 2.25-ounce can sliced black olives
1 pint grape or cherry tomatoes
½ cup thinly sliced green onions about 3 medium
Tortilla or corn chips for serving

Method

Spread refried beans In the bottom of a 9x13-inch baking dish (or other casserole container) in an even layer.
Peel and pit avocados and place in a medium bowl. Mash avocados with a fork, then add sour cream, mayonnaise, taco seasoning, lemon juice, salt, and pepper, and mix well to combine. Spread over the top of the refried beans.
Sprinkle shredded cheese over top, followed by olives, tomatoes, and green onions.
Cover and refrigerate until ready to serve.
Serve taco dip chilled with tortilla or corn chips for dipping.

Notes

You can make the base layer and prep the toppings in advance - store separately in the refrigerator and sprinkle toppings on before serving for an easy, make-ahead party appetizer.

See my full post above for more tips and alternate ideas for dippers.

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