Ultimate Layered Taco Dip

The first time I brought this seven-layer dip to a Super Bowl party, I swear people were literally hovering around the platter before I even set it down on the table. My friend Sarah actually admitted to me later that she skipped dinner just so she could make more room for seconds. Now it's become this running joke whenever we have people over someone will text me ahead of time asking if that dip is making an appearance.

Last summer my neighbor Mike brought over what he called his famous taco dip, and I was politely expecting something basic from a jar. But one spoonful in and I was pestering him for the recipe right there at the potluck. He laughed and said the secret was letting the layers hang out together in the fridge for a bit so all those flavors could get friendly with each other.

Ingredients

• 1 can refried beans (16 oz / 450 g): This foundational layer needs to be spreadable and thick so look for traditional style rather than the fat-free versions which can get weirdly watery
• 1 teaspoon taco seasoning: Even this small amount wakes up the beans and gives that authentic flavor people will try to identify
• 1 cup sour cream (240 g): Full fat is absolutely worth it here because low-fat versions can separate and get sad after sitting with the other ingredients
• 1 cup cream cheese softened (225 g): I have learned the hard way that room temperature cream cheese blends silky smooth while cold cream cheese leaves you with frustrating lumps
• 1 tablespoon lime juice: This bright acid cuts through all the rich dairy and makes every layer taste fresher
• 1/2 teaspoon garlic powder: A tiny background note that makes people ask what that delicious something is in the creamy layer
• 1 cup chunky salsa drained (250 g): Excess liquid will make your dip muddy and unappetizing so spoon your salsa into a mesh sieve first and let it sit for about 5 minutes
• 1 cup shredded cheddar cheese (115 g): Sharp cheddar gives you that punchy flavor that stands up to all the other bold ingredients
• 1 cup shredded Monterey Jack cheese (115 g): This melts beautifully and balances the sharper cheddar with mild creaminess
• 1 cup cherry tomatoes diced (150 g): Grape or cherry tomatoes have way more flavor than grocery store tomatoes especially in winter when fresh produce is sad
• 1/2 cup black olives sliced (60 g): These add a braky punch that cuts through the richness and gives you that classic taco shop flavor
• 1/2 cup green onions sliced (50 g): Both the white and green parts bring different kinds of onion brightness that you really want here
• 1 medium avocado diced: Toss those cubes with a squeeze of lime juice right after cutting to keep them looking fresh and green instead of brown and sad
• 1/4 cup fresh cilantro chopped (10 g): If you are one of those people who think cilantro tastes like soap just skip it but the rest of us really love that fresh herbal finish
• Tortilla chips for serving: Scoop-shaped chips are basically engineered for layered dip so do yourself a favor and grab those instead of regular flat ones
• Optional 1/2 lb ground beef or turkey cooked with taco seasoning (225 g): If you want to make it more substantial brown the meat with taco seasoning and let it cool completely before adding as a layer

Instructions

Season the bean foundation:

Mix the refried beans with taco seasoning in a medium bowl until completely combined then spread them in an even layer at the bottom of your 9x13-inch dish using the back of a spoon

Whip up the creamy layer:

Beat together the sour cream cream cheese lime juice and garlic powder until you have a smooth and fluffy mixture then gently spread it over the beans without dragging the spoon through

Add the salsa carefully:

Spoon your drained salsa over the creamy layer and spread it gently so you do not pull up the white layer underneath creating that perfect stripe effect

Optional protein layer:

If you are adding cooked meat let it cool to room temperature first then crumble it evenly over the salsa layer

Cheese blanket time:

Sprinkle both kinds of shredded cheese all over the top covering everything in an even layer

Top with the rainbow:

Scatter the tomatoes olives green onions avocado and cilantro across the top in whatever pattern looks pretty to you

The waiting game:

Cover and refrigerate for at least an hour so the flavors can mingle and the layers can set up nicely then serve cold with plenty of chips

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My niece actually requested this for her birthday instead of cake last year and seeing all her teenage friends crowd around the dish with chips in hand made me realize that good food really does bring people together in the best way.

Make It Your Own

The beauty of this dip is that you can customize the layers based on what your crowd loves. Sometimes I swap in pepper jack for extra heat or add a layer of guacamole instead of just diced avocado when I am feeling fancy.

Serving Strategy

I have learned to put out two bowls of chips because people inevitably double-dip when they get excited about reaching the bottom layers. A trifle bowl looks gorgeous and shows off all those colorful stripes if you want to impress.

Timing Is Everything

You can assemble everything except the avocado and cilantro the night before and cover it tightly. Just add those fresh garnishes right before serving so they look vibrant and appetizing.

• Set out your serving dish and chips first so you are not scrambling when guests arrive
• If making this for a potluck transport the topping ingredients separately and assemble on site
• The dip actually tastes better after sitting for a few hours so do not stress about making it too early

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Watch this disappear faster than you ever thought possible at your next gathering.