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Taco Salad Dip

A creamy, layered dip with all your favorite taco toppings, perfect for gatherings and easy to prepare.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Layer
  • 1 cup refried beans
  • 1 cup sour cream Can substitute with Greek yogurt for a healthier option.
Toppings
  • 1 cup salsa Choose your favorite salsa for flavor.
  • 1 cup shredded lettuce Freshly shredded for crunch.
  • 1 cup diced tomatoes Fresh tomatoes work best.
  • 1 cup shredded cheese Any cheese you prefer.
  • 1/2 cup sliced black olives
  • 1/4 cup chopped green onions
For Serving
  • Tortilla chips Tortilla chips for serving

Method
 

Preparation
  1. In a medium bowl, scoop out the refried beans and evenly spread them across the bottom of a glass serving dish.
  2. Layer the sour cream over the refried beans, spreading it out smooth.
  3. Pour the salsa on top of the sour cream layer, distributing it evenly.
  4. Sprinkle the shredded lettuce and diced tomatoes on top of the salsa.
  5. Add the shredded cheese on top of the veggie layer.
  6. Finish off with sliced olives and chopped green onions.
  7. Arrange tortilla chips around the dip and serve.

Notes

Store leftovers refrigerated for up to 3 days. Avoid freezing as it may alter texture. Refresh toppings before serving.