This Layered Taco Dip from scratch will be ready in 25 minutes! Homemade taco seasoning and homemade bean dip make this party appetizer extra delicious.
I've been making this Layered Taco Dip for 30 years! It was famous at our house during the many high school cast parties we hosted for 150+ theater kids.
It starts with homemade bean dip, then a creamy layer of taco-seasoned mayo and sour cream, then peppers, tomatoes, shredded cheese, sliced olives and green onions. Serve it with tortilla chips and watch it get devoured!
And don't miss this Blueberry Salsa if you're looking for a sweet-and-savory dip! I also have several appetizer recipes you may like.
Ingredients
You can be flexible with the ingredients for this seven-layer taco dip, especially when it comes to the toppings. I'll go over some key points below.
Hot Sauce: This adds some spicy heat to the homemade bean dip. I use a tablespoon of Frank's, which is milder than some other brands. If you're using a sauce that's quite hot, use less.
Sour Cream & Mayonnaise: You can use full-fat or low-fat versions of either.
Homemade Taco Seasoning: You just need chili powder, cumin, garlic powder, salt and a bit of cayenne pepper for heat. Of course, you can use store-bought taco seasoning, but it's full of sodium and chemicals.
Bell Pepper: I always use some chopped red bell pepper in this cold taco dip. Feel free to use a yellow or orange pepper to keep a little sweetness, or green for a more savory layer. And be sure to sprinkle some on top of the dip for garnish!
Cheese: You can use pre-shredded cheddar for convenience, or buy a block and shred it yourself. Sharp cheddar works well, but feel free to use extra-sharp if you prefer.
Olives: It's convenient to buy sliced olives, but if you have a can of pitted black olives in your pantry, it won't take long to slice them yourself.
How to make layered taco dip
See the card at the end of this post for the full recipe, but here's an overview.
Make the bean dip & creamy layer
Making bean dip from scratch is as easy as throwing a can of drained, rinsed beans into the food processor or blender with four ingredients!
- Add drained and rinsed beans to a food processor or blender with hot sauce, olive oil, cumin and salt.
- Pulse or blend until you have a smooth paste.
- For the sour cream layer, add sour cream, mayo and taco seasonings to a bowl.
- Whisk until combined.
Assemble it
- Spread the bean dip on the bottom of a glass pie dish or 8x8 square pan.
- Add the sour cream layer, then chopped peppers and tomatoes.
- Sprinkle on shredded cheddar and green onions.
- Add sliced olives and any desired garnish, such as chopped peppers.
Recipe tips
- Pat dry the pieces of peppers, tomatoes, olives and green onions before adding them to the dip so it won't turn out runny.
- You can double the recipe and serve it in a 9x13 pan.
Variations
- Try adding a layer of Guacamole Without Cilantro.
- If you want to add meat, you can add ¾-pound of browned and drained ground beef mixed with taco seasoning. You can place this on top of the bean dip layer.
What to serve with it
Serve this homemade taco dip chilled. Use tortilla chips for dipping, or for a low-carb option, use carrot sticks or red pepper strips.
How to store layered dip
Make this taco bean dip the same day you'll be serving it, for the best quality and texture. Cover it with plastic wrap and store it in the refrigerator until it's time to dig in. Leftovers will keep for 3-4 days covered tightly in the fridge.
More recipes like this
- Sweet Guacamole with Cherries
- Asiago Artichoke Dip with Spinach
- Ground Turkey Chili
- Chicken Nacho Salad
- Baked Clam Dip
- Greek Yogurt Ranch Dip
Enjoy!
If you try this Layered Taco Dip recipe, please leave a comment and a rating!
Layered Taco Dip
Ingredients
Bean Dip
- 1 15-ounce can pinto beans (drained & rinsed)
- 1 Tablespoon hot sauce (I use Frank's. Use less if using a very hot brand.)
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ⅛ teaspoon salt
Sour Cream & Mayo Layer
- 1 cup sour cream (low fat is fine)
- ½ cup mayonnaise (low-fat is fine)
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
Toppings
- ½ red pepper (chopped, plus extra for garnish, if desired)
- 3 medium tomatoes (Roma or vine tomatoes)
- 1 cup shredded sharp cheddar cheese
- 4 green onion stalks (snipped or sliced into small rings)
- 3 ounces black olives (or buy sliced ones)
Chips for Serving
- 13 ounces tortilla chips
Instructions
- To make the bean dip, drain and rinse the beans in a fine mesh strainer in the sink. Add the beans to a food processor or blender, along with the other bean dip ingredients. Pulse or blend until you have a paste. Spread the bean dip in the bottom of a pie dish.
- For the sour cream layer, in a small mixing bowl, whisk together the sour cream, mayo, and seasonings. Gently spread it over the bean dip layer.
- Prepare the toppings. Rinse and pat dry a red bell pepper, cut out its stem, and cut the pepper in half. Remove and discard the membrane and seeds. Slice the pepper half into strips and then slice those into small pieces. Pat the cut-up peppers dry with a paper towel and sprinkle them on top of the sour cream layer.
- Rinse the tomatoes and pat them dry. Cut out the core of each tomato and cut the tomatoes in half. Gently squeeze each tomato half over the sink as you scrape out the seeds. Chop up the tomatoes, pat them dry, and add them in a layer on top of the peppers.
- If needed, shred the cheddar until you have 1 cup. Sprinkle the cheese on top of the tomatoes.
- Rinse the green onions and pat them dry. Slice off the root end and discard. Trim off the tips of the green parts if they look wilted. Using kitchen scissors if you have them, cut the green onions into small rings. Sprinkle almost all of them on top of the cheese layer, saving a few for garnish.
- Drain and rinse the olives in a fine mesh strainer in the sink. Pat them dry. If whole, slice them into threes. Dot them over the cheese and green onions.
- If desired, you can garnish the center of the dip with a small mound of extra diced peppers sprinkled with green onion slices.
- Store the dip covered with plastic wrap in the refrigerator until it's time to serve. Serve it with tortilla chips, ideally the same day you make it. Refrigerate leftovers for up to four days.
Notes
Nutrition
(Recipe source: Cooking with Mamma C. Originally published on January 26, 2016, and updated now with new photos and additional information. This post is dedicated to the 150+ theater kids (now adults) who enjoyed this dip at my house during cast parties. They're the ones who first called me "Mamma C!")
Jalaine says
This is the best Taco Dip I have ever had and it was easy❣️ My husband couldn’t even wait until I took a picture before he dug in….LOL. Just an fyi for those who are dairy intolerant, I used non-dairy sour cream, vegan mayonnaise and non-dairy Mexican blend cheese. I can’t imagine it could taste any better!😍. Husband says “It’s super delicious!” Also, it was just as fresh & delicious the second day!
Mamma C says
Hi Jalaine - I'm so happy you and your husband loved the dip! I really appreciate the review.
Helen says
Thank you so much for answering my question about the ground beef.
That will help if the meat lovers are attending, if not just the way you
you have it shown will be wonderful. Very grqteful, thank you again.
Mamma C says
You're welcome, Helen!
Helen says
Andrea, can you add ground beef to this dip?
How much would you add and how would you season it. Just wondering. Because for meat lovers, this could be a meal.
Mamma C says
Hi Helen - You could add a pound of ground beef. Brown the beef in a pan, then drain the fat. Stir in a jar of salsa and season with garlic powder, salt, chili powder and cumin to taste. This will provide a thick layer of meat, but you could use a little less if you prefer.
Angie says
This is one of those dips I have a hard time stop eating! YUM!
Mamma C says
I know what you mean, Angie! Forget the rest of the food, just give me the dip!
Denise | Sweet Peas & Saffron says
This looks like a teenager's dream...and mine too, haha! 😉 Total comfort food!
Mamma C says
We are all teenagers at heart, right? 🙂
annie@ciaochowbambina says
There's definitely something about teenagers and taco dip! It was always the most requested snack when the kids had friends over or even now when I make food for my son and his housemates. They really like the ziti, but love the taco dip! And by the way - my daughters were both involved in Fine Arts, did all the musicals, marching band, orchestra, etc...and you're right - those kids would come in and make themselves right at home! I loved that...miss that! Thanks for sharing your memory so that my own special memories could surface!
Mamma C says
Gotta love taco dip and theater/orchestra kids! I'm glad we both share those fond memories. I hope our kids (and everyone else's) look back at those times as fondly as we do!
Tammy Renea @SanPasqualsKitchen says
awww I love reliving your memories of such a special time that I'm sure was over way too quick. Cooking for other people's children was always so much fun for me too. I feel like their memories of me have to be of me cooking.
This dip looks amazing and I can see why the kids insisted that you serve it. I can almost see them gathering and laying about the house. 😀 Great memories for every time you prepare this.
Mamma C says
I know you understand where I'm coming from, Tammy. You hit the nail on the head. Those years just flew by. Thanks for your thoughtful comment!
Cheryl "Cheffie Cooks" Wiser says
Perfect for Game Day! Yumified (new word). Cheryl
Mamma C says
For sure! Plus, I've heard the leftovers are great for lunch...