Taco Dip with Cream Cheese
This layered taco dip has a creamy cream cheese and taco seasoning base, a layer of refried beans, and all your favorite taco toppings. It's a make-ahead party favorite that's always the first dish to disappear!
Servings: 8 servings
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
Leftovers - store leftovers in an airtight container in the fridge for up to 3-4 days. For the best texture, add fresh toppings just before serving is making ahead.
Nutrition
Calories: 382kcal | Carbohydrates: 12g | Protein: 10g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 656mg | Potassium: 235mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1465IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 1mg
