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Seven-Layer Taco Dip

This taco dip recipe layers refried beans, salsa, lettuce, veggies, Cheddar cheese, sour cream, and olives to make a delicious party appetizer.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 56 servings
Course: Appetizer, Snack
Cuisine: Mexican-inspired
Ingredients Method

Ingredients
  

  • 1 16 oz can refried beans
  • 1 cup chunky salsa
  • 1 cup shredded iceberg lettuce
  • ½ cup diced tomato
  • ¼ cup diced onion
  • 2 tbsp diced jalapeños optional
  • 1 cup sour cream
  • 1½ cups shredded Cheddar cheese
  • ½ cup sliced black olives

Method
 

  1. Prepare Your Dish: Choose a shallow, wide serving dish and spread the refried beans evenly as the first layer.
  2. Add Fresh Salsa: Spoon the chunky salsa over the beans, creating a vibrant second layer.
  3. Create the Veggie Layer: Combine diced tomato, diced onion, and jalapeños in a bowl. Evenly sprinkle this over the salsa.
  4. Layer on the Lettuce: Gently press the shredded lettuce to form a crisp, green bed.
  5. Sour Cream Swirl: Spread the sour cream in a smooth layer for creamy contrast.
  6. Cheese Shower: Cover with shredded Cheddar cheese for that irresistible melty goodness.
  7. Top with Olives: Finish with sliced black olives for color and briny flavor.
  8. Chill & Serve: Refrigerate for at least 10 minutes, then serve with tortilla chips or crunchy pita wedges.