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This Taco Dip recipe is the first thing to disappear at every party I bring it to. It has a creamy cream cheese base, refried beans, and ALL the classic taco toppings layered together. It’s make-ahead friendly and always a crowd pleaser!
Love a good dip recipe? You need to try our Easy Black Bean Dip as well as our Dill Pickle Dip and our Pepper Jelly Cream Cheese Dip!
Why you’ll love this Layered Taco Dip
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Why you’ll love this recipe:
- No cooking required – just mix, layer, and CHILL. So easy!
- Make-ahead friendly – perfect for parties since it’s even better and chilling.
- Loaded with flavor! – the cream cheese and taco seasoning base is rich and well-seasoned.
- Endlessly customizable – swap or add toppings based on what you have on hand!
In this post…
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Cream cheese – we’re going to soften it first so that it blends up smoothly with the taco seasoning. This is going to form the rich and creamy bade layer of the dip.
- Refried Beans – this is the bottom layer of the dip. I like using canned beans to make this easier but my homemade refried beans also work well!
- Sour Cream – this lightens up the cream cheese base and adds a little tang.
- Taco seasoning – the key flavor booster in the base layer. Use your favorite store-bought blend or a homemade mix of spices!
- Lime juice – this adds brightness and balances out the richness of the cream cheese.
- Shredded lettuce – it adds crunch and freshness on top of the dip.
- Diced tomatoes – a classic taco dip topping for color and juiceiness!
- Shredded cheese – this is the finishing touch! I used cheddar cheese but feel free to swap in a Mexican blend if you prefer.
- Black olives – sliced olives add saltiness and a briny bite. These are optional but highly recommended.
- Green onions – diced for a mid, fresh onion flavor.
- Jalapeno – Optional, for anyone who wants extra heat. I used fresh jalapeno BUT pickled jalapeno would also be delicious in this!
- Tortilla chips for serving – for serving and scooping!
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Make the cream cheese base. In the base of a stand mixer or using a hand mixer, beat together the softened cream cheese, sour cream, taco seasoning, and lime juice until smooth and fully combined.
- Spread on the beans. Spread the refried beans evenly across the bottom of a 9-inch pie dish or shallow serving dish.
- Smooth on the cream cheese layer. Spread the cream cheese mixture evenly over the beans.
- Layer up the toppings. Layer on the shredded lettuce, diced tomatoes, shredded cheese, black olives, green onions, and jalapeno, if using.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold with tortilla chips.
Recipe Tips
- Softened the cream cheese fully – this makes the base much easier to beat smooth without any lumps remaining.
- Don’t skip the chill time – letting the dip rest in the fridge helps all the layers set and the flavors meld together.
- Layer just before serving if making it ahead – for the freshest texture, you can prep the cream cheese base and refried beans layer ahead of time, then add the lettuce, tomatoes, and other fresh toppings right before serving.
- Customize the toppings – diced avocado, pickled jalapeno, or a drizzle of hot sauce are all great additions!
Frequently Asked Questions
Stored in the airtight container in the fridge, this dip keeps well for about 3-4 days, although the fresh toppings (lettuce, tomatoes, etc) are best enjoyed within the first day or two.
Yes! The cream cheese base and refried beans layer can be assembled up to a day ahead. Add the lettuce, tomatoes, and other fresh toppings shortly before serving for the best texture.
Absolutely – cooked and seasoned ground beef or shredded chicken can be added as an extra layer between the refried beans and the cream cheese mixture.
Taco Dip with Cream Cheese
Ingredients
- 1 cup canned refried beans
- 16 oz cream cheese, softened
- 1 ½ cups sour cream
- 3-4 tablespoons taco seasoning
- 1 lime, juiced
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ⅓ cup sliced black olives
- ⅓ cup diced green onions
- 1 jalapeno, sliced, optional
- Tortilla chips, for serving
Instructions
- In a medium bowl, cream together the cream cheese, sour cream, taco seasoning, and lime juice until smooth and very few lumps remain.
- Spread the refried beans evenly across the bottom of a 9-inch pie dish or shallow dish.
- Spread the cream cheese mixture evenly over the beans.
- Layer on the lettuce, tomatoes, cheese, black olives, green onions, and jalapeno.
- Cover and refrigerate for at least 30 minutes to the the flavors meld. Serve cold with tortilla chips, for serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
