Description
Every family gathering starts the same way at my house. Someone asks, ‘What should I bring?’ I just smile. I know the answer.
Ingredients
1 can (16 oz) Refried beans
1 cup Sour cream
1 packet (1 oz) Taco seasoning
1 ½ cups Guacamole
1 cup Salsa (drained)
2 cups Shredded cheddar & Monterey Jack cheese
½ cup Black olives (sliced)
½ cup Green onions (sliced)
1 large Fresh tomatoes (diced)
Instructions
- Spread the refried beans evenly on a large platter as the base
- Combine sour cream with taco seasoning, stir well, and spread over the beans
- Carefully spread the guacamole over the sour cream mixture
- Drain the salsa well, then spoon it over the guacamole
- Sprinkle the shredded cheese evenly over the salsa
- Garnish with black olives, diced tomatoes, and green onions
- Serve immediately, or chill for 30 minutes before serving
Notes
Drain salsa and guacamole well to prevent watery dip. Pat tomatoes dry.
Use a clear dish for visual appeal. Spread layers gently without mixing.
Can be made up to 4 hours ahead and kept covered in the fridge.
Store leftovers in an airtight container in the fridge for up to 2 days. Serve cold or at room temperature; do not reheat.
For substitutions: use Greek yogurt instead of sour cream, black beans instead of refried beans, add cooked ground beef for heartiness, or add jalapeños for spice.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 35 mg
Keywords: taco dip, 7 layer dip, appetizer, party dip, gluten free