This Layered Taco Dip is a playful twist on the classic seven-layer dip recipe. Crafted with wholesome ingredients like homemade refried beans, Greek yogurt, quick guacamole, and an array of veggies, you can customize this recipe to your heart’s content.
Ingredients:
- 1 15-ounce can of refried beans or a generous 2 cups of homemade refried beans
- 1 tablespoon of taco seasoning (optional – see notes)
- ½ cup of sour cream
- ½ cup of full-fat Greek yogurt
- 2 large ripe avocados
- 1 tablespoon of lime juice
- 2 tablespoons of finely minced cilantro
- ½ teaspoon of fine-grain sea salt
- 1 ½ cups of shredded sharp cheddar cheese (or Tex-Mex cheese blend)
- 2 medium Roma tomatoes, diced (or 1 cup of halved cherry tomatoes)
- ½ cup of sliced black olives, well drained
- 2 scallions, thinly sliced
- 2 tablespoons of cilantro, for garnish
Instructions:
If you’re using canned refried beans, start by mixing them with the taco seasoning. Begin with one tablespoon, taste, and adjust as needed. If you’re using pre-seasoned homemade refried beans, you can skip the taco seasoning step.
Halve the avocados and mash them finely with a fork. Add lime juice, minced cilantro, and sea salt. Adjust salt to taste.
In a small bowl, combine the sour cream and Greek yogurt.
Spread the refried beans evenly in the bottom of your serving dish, creating a layer about ½ inch thick.
Spread the Greek yogurt mixture over the beans, followed by the mashed avocado.
Sprinkle the shredded cheese over the avocado layer, then add the diced tomatoes, black olives, scallions, and cilantro.
Serve your layered taco dip with tortilla chips or fresh veggies for dipping.
Notes:
Leftover dip can be stored tightly covered in the serving dish or in an airtight container for 2 to 3 days. Note that it may become slightly watery due to the release of juices from the tomatoes and separation of the sour cream layer.
The avocado layer may brown over time, so it’s best enjoyed within a day or two.
Avoid freezing this dip, as it may become watery and lose its texture upon thawing.
Nutrition Information: (per serving)
Calories: 261kcal | Carbohydrates: 14g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 782mg | Potassium: 330mg | Fiber: 6g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 9mg | Calcium: 214mg | Iron: 1mg
Enjoy your twist on this classic layered taco dip recipe!