There are hundreds of ways to make taco dip. I’ve made at least a hundred variations depending on what ingredients I have at home, what the occasion is and who I am making it for. Mostly, it just depends on what I have in the fridge. Meat, no meat, spicy or not, adding olives or cilantro, etc. The key, in my opinion, is to use ingredients with lots of different colors and textures to make it look great and taste amazing.
Taco dip is such a crowd pleaser and is always a hit. You really can’t go wrong with it at a party. Try whipping up this variation for your next party!
Ingredients (this time):
1 can refried beans
1 cup sour cream (I use light sour cream)
2 Tbsp taco seasoning
1 Tbsp ranch seasoning
1 cup guacamole ( I generally use store bought for this)
2 cups shredded lettuce
1 cup shredded cheese
2 plum tomatoes, diced
3 green onions, chopped
It is best to start layering all of the ingredients with the thickest and heaviest. I also try to leave a little bit of each layer showing around the edge so everyone knows what they are eating.
Mix the sour cream with the taco and ranch seasoning. (You can absolutely leave out the seasonings and just use plain sour cream if you want, but I think the seasonings add so much flavor especially if you aren’t adding meat.) Set this aside.
On a big tray, start with the refried beans and spread them out in an even layer. Spread the guacamole in a thin layer next leaving about half an inch or so around the edge. Next comes a layer of the sour cream mixture.
Now that the creamy layers are done, spread the shredded lettuce on next. You can’t have tacos without cheese, so next comes the cheese in the dip. Finish off the dip with the diced tomato and chopped green onion for a little extra color and flavor.
Serve with tortilla chips and watch it disappear!