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Taco dip with tomatoes, black olives, green onions and shredded cheddar cheese in a pyrex tray

Taco Dip Recipe

This easy taco dip is layered with creamy, fresh, and flavorful ingredients that come together in minutes. Perfect for hosting, potlucks, or game day, it’s one of those reliable recipes that always disappears fast.
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Prep Time 20 minutes
Calories: 320
Ingredients Method

Ingredients
  

Base Layer
  • 1 Can black beans cooked then drained
  • 2-3 avocados
  • 1 lemon juiced
  • 1 tsp olive oil
  • salt & pepper to taste
Creamy Taco Layer
  • 8 oz cream cheese softened at room temp
  • 1 cup sour cream
  • 2-3 tbsp taco seasoning or to taste
Toppings
  • 1-2 cup shredded lettuce
  • 1-1 1/2 cup shredded cheese
  • 1 cup tomatoes diced
  • 1/2 cup black olives sliced
  • 1/4 cup green onion
For Serving
  • Tortilla chips
  • cut vegetables

Method
 

  1. Prepare the beans. Heat black beans with their liquid and a pinch of salt until they begin to boil. Drain and spread evenly in the bottom of a serving dish.
  2. Make the guacamole. Mash avocados with lemon juice, olive oil, salt, and pepper until smooth. Spread over the bean layer.
  3. Make the creamy layer. Beat softened cream cheese and sour cream until smooth. Mix in taco seasoning until fully combined.
  4. Layer the dip. Spread the creamy mixture evenly over the guacamole.
  5. Add toppings. Top with lettuce, shredded cheese, tomatoes, olives, green onions, and jalapeños if using.
  6. Chill and serve. Refrigerate for 1–2 hours, or even overnight. Let sit out for 10–15 minutes before serving, then serve with tortilla chips.