Taco Dip is one of the few recipes that is a must for all party trays but also great to dig into for family movie night. Easily made your own, this base taco dip recipe will require that you dip, dip, and dip some more!
Some people say Taco Tuesday but I say Taco EVERY DAY!
There is no wrong way to eat a taco meal and whether its in this delicious taco dip with your favorite chips or homemade tortillas, wrapped in a burrito and piled high with sour cream, or in a trifle bowl for 7 layers of yum, grab the pico and your best Mexican corn side dish, and dive right in.
This recipe is so easily done that I like to pass this one onto the kids. Its no fail and they can feel a sense of accomplishment! You can pair this with any of my Mexican side dish recipes with my favorite being Cowboy Caviar.
- 1 can, 16 oz, refried beans
- 1 tub, 16 oz, sour cream
- 1 packet taco seasoning
- 1 jar, 16 oz, salsa
- 1 cup shredded lettuce
- 1 cup shredded cheese
- 1 small can, 4 oz, sliced black olives
- tortilla chips
Taco Dip Recipe
There are so many ways to make an amazing taco dip and this vegetarian version is perfect. Of course you can easily make this with meat of your choice, heck even add steak, but if you are needing a party platter, a simple layered taco dip is usually the best way to go.
Spread beans onto a large serving platter. In this recipe we use refried beans, but I have to tell you my very favorite beans are the refried black beans. If you have never had them, stop, drop and head to the store.
They are usually with your normal cans of beans but can be easily over looked. GET THOSE.
Mix sour cream and taco seasoning together in a small bowl.
Spread on top of the beans.
Spread salsa on top of the sour cream mixture and top with lettuce, cheese and black olives.
Want a fancier layer? Make up this Black Bean and Corn Salsa to spread on for a unique and authentic dip!
Refrigerate until ready to serve.
Serve your taco dip with tortilla chips.
Print Taco Dip Recipe