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5 from 6 votes

Layered Taco Dip

This Layered Taco Dip is so versatile.  You can add your favorite layers of any ingredient you like.  It never lasts long in my house and is certainly a favorite.  We love that you can serve it hot or cold, too.

Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 8 servings
Author: The Southern Lady Cooks


  • 1 14 ounce can refried beans
  • 1 8 ounce package cream cheese softened
  • 1 cup sour cream
  • 1 1 ounce package taco seasoning mix
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 6 ounce can sliced black olives drained
  • 1 4 ounce can green chilis, drained (can use hot peppers or jalapenos
  • 3 or 4 green onions chopped
  • 1 cup chunky salsa
  • 1 firm medium fresh tomato chopped
  • 1 avocado peeled, seeded and chopped
  • 1 to 2 cups of your favorite shredded cheese I used Mexican


  • Spread the refried beans in the bottom of a 9 x 13 casserole dish. Using a mixer combine cream cheese, sour cream, taco seasoning mix and salt and pepper. (I put my cream cheese in the microwave for about 1 minute to soften it). Spread on top of refried beans. Add a layer of olives, green chilis, green onions, salsa, fresh tomato and avocado. Sprinkle cheese on top and refrigerate for several hours. Serve cold or hot. (You can put in microwave when you get ready to serve if you want the cheese melted on top.) Serve with taco chip, nachos, or crackers.


You could even add a layer of cooked meat to this dip such as sausage, hamburger, etc.