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Taco Dip was a common Sunday supper at our house when our kids were small. No cooking and easy clean-up made it a favorite of Mom. And that familiar taco-night flavor made it a favorite of everyone else.
My taco dip recipe is a simple layered dip with a great contrast of textures and flavors between the savory refried beans, the creamy taco-flavored sour cream layer, and the familiar cheese and fresh veggie taco toppings.
Taco Dip comes together in minutes with a handful of everyday pantry ingredients. Our kids and grandkids became experts at preparing this simple dip by themselves. Yours will, too.
Prep time is fast when making homemade taco dip. You’ll only need about ten minutes. This quick and easy, utterly delectable taco dip recipe has saved us on many occasions when we had unexpected company or forgot that it was our turn to provide snacks for youth group.
It’s colorful, flavorful and easily adapted to include your own favorite taco toppings. I’ve never met anyone who didn’t enjoy this yummy layered bean dip. And I’m betting you will too.
It will be one of the first dishes to disappear at potlucks and social gatherings. And your family will ask to have it often.
I’m excited to share my easy taco dip with you!
I took this photo with the ingredients I think you will most often have on hand. I like to use my homemade refried beans and taco seasoning in this recipe. They deliver a level of flavor that we can’t get enough of.
But, I recognize that sometimes you just need what’s fast and easy. Sometimes, I do, too. So here are the six simple ingredients you need to make taco dip.
Refried Beans (I use , now. They’re crazy good and so much better than canned. But, we did make this recipe with canned beans for years, so use what you have.) homemade refried beans
Taco Seasoning (I hope you’ll try my when you get the chance. You’ll never go back to store-bought. It’s that good!) homemade taco seasoning
Cheddar Cheese, extra sharp & hand-grated
Tomatoes, diced (I lean more toward grape tomatoes in the wintertime. They have better flavor. But I grab garden tomatoes when they’re at their summertime best.)
Green Onions, chopped
And of course, you’ll want some tortilla chips or dippers of your choice to enjoy the dip with.
Taco Dip Variation Possibilities
Add a layer of taco-seasoned ground beef, chicken or shrimp.
If you need to buy canned refried beans, amp up the flavor by stirring in some of my homemade
for a little extra spicy kick. Southwest Seasoning Switch up the cheese. Colby Jack, Cheddar Jack, Monterey Jack, Queso Fresco or Cotija Cheese will all be fantastic in the cheese layer of Taco Dip.
Add different veggie toppings. Sliced olives, diced bell peppers, minced red onion, diced avocado, corn, sliced jalapenos, sliced radishes, homemade salsas or any of your other favorite taco toppings will be great options.
Guacamole in a layer after the beans and before the sour cream would be spectacular, too.
Use your imagination. If you would use it in a taco, it will be great on Taco Dip.
How to Make Delicious 10-Minute Taco Dip
Use a large plate or
to build and serve your dip. Build the layers onto it one at a time. *serving platter Chop the tomatoes and green onions.
Mix the sour cream with the taco seasoning.
Grate the cheese.
in an even layer on your plate or platter. refried beans
On top of the beans, spread the sour cream in an even layer.
The third layer will be the grated cheese.
Sprinkle the diced tomatoes over the cheese layer.
Add the green onions over the tomatoes and finish with fresh cracked black pepper if you like.
Serve with tortilla chips or your favorite veggie dippers.
Storing Easy Taco Dip
You can serve the dip immediately, but it is even better after it has been chilled a bit.
Tightly seal the platter of taco dip with plastic wrap and store it in your fridge until you’re ready to serve it.
The dip will keep well for two days in the refrigerator. After that, the tomatoes start to break down.
In the mood for a few more Taco-Tuesday recipes? Be sure to check out the entire menu of tacos and Mexican-inspired side dishes, casseroles and salads,
. Or follow these links to popular taco recipes. here The Recipe
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Easy, delicious, and fast to get on the table. This simple taco dip recipe is a family favorite! It’s great as an appetizer, a snack, or even a no-fuss Sunday supper.
1 – 2 cups , (amount is a personal preference and canned can be substituted) Homemade Refried Beans (1)
16 oz carton Sour Cream
4 Tablespoons Homemade Taco Seasoning (or 1 packet taco seasoning mix)
1 to 2 cups Cheddar cheese, extra sharp & hand-grated (We tend to lean toward the “more is better” side of cheese – lol)
1 or 2 large Tomatoes, chopped (or grape tomatoes quartered. At least 1 cup of chopped tomatoes.)
2 Green Onions with tops, chopped
Start by spreading the refried beans onto a platter or serving tray. Spread them out to within an inch or so of the edge and try to make the layer a uniform thickness across the plate.
For the second layer, use a small mixing bowl and stir the sour cream and taco seasoning together. Spread over the refried beans.
Top the sour cream mixture with a generous layer of shredded cheddar cheese.
Dice tomatoes and spread over the cheese layer.
Top it off with the diced green onions and it will look as pretty and appetizing as it is delicious!
It’s ready to eat right now, but we think it’s best served cold, so allow some time for it to sit in the fridge.
Serve with your favorite tortilla or corn chips.
Prep Time: 10 minutes Cook Time: 0 minutes Category: Appetizer, Lunch Method: Cold Prep Cuisine: Mexican