Layered Taco Dip
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.
Servings: 8
Calories: 546kcal
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
You can double this for a 9x13 pan.
Nutrition information does not include chips. For a low-carb option, you can serve the dip with carrot sticks or red pepper strips.
Nutrition
Calories: 546kcal | Carbohydrates: 48g | Protein: 13g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 709mg | Potassium: 500mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1165IU | Vitamin C: 14.5mg | Calcium: 256mg | Iron: 3mg
