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Multi Layered Taco Dip

Who’s excited for a taco dip that can sit out for a few hours and not get soggy and still be crunchy and delicious?!! Best part is this layered taco dip is super easy to make. Mix a few refried beans with spices, mash a few avocados, chop some veggies, and assemble. In just 20 minutes the party starter is served! Get your chips ready for dipping!!


Refried Beans

  • 435gm can of refried beans

  • 2 teaspoons chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

Quick guacamole

  • 3 large ripe avocados

  • Juice of 1/2 to 1 lime

  • 1/4 to 1/2 teaspoon salt

  • 1/4 to 1/2 teaspoon garlic powder

Remaining layers of the dip

  • 170gm of light sour cream

  • 450gm thick salsa (if super liquidy than drain off some of the liquid otherwise it will make your entire dip too runny)

  • 1 1/2 cups shredded cheddar cheese (optional but recommended)

  • 1/4 red onion, finely chopped

  • 1 capsicum, chopped (I used 1/2 green and 1/2 red – but any colour you like will work)

  • 1 fresh corn, kernels cut off (or 3/4 of a can of canned corn, drained)

  • 1/4 to 1/2 cup grape tomatoes, sliced

  • 1 can sliced black olives

  • optional :1/4 cup pickled jalapenos, finely chopped

  • Garnish - optional: Fresh coriander leaves and/or spring onions

For Serving

  • Corn/Tortilla chips – lots of them!


  1. Prepare the refried beans: Add the can of refried beans to a medium mixing bowl, along with the spices. Mix until well combined, taste and adjust seasoning as needed. Spread the refried bean mixture into a large serving bowl.

  2. Make the quick guacamole: Add peeled and seeded avocados to a medium mixing bowl, mash with a fork or potato masher until mostly smooth. Add 1/2 of the lime juice along with the garlic powder and salt, stir to combine. Taste and adjust seasoning as needed or add more lime juice as needed. Spread the guacamole over the beans.

  3. Spread the other layers: Spread the sour cream on top of the guacamole followed by the salsa and the cheddar cheese.

  4. Chop veggies: If you haven’t already, chop all the veggies as instructed above.

  5. Finish assembly: Sprinkle the onion, capsicum, corn, olives, grape tomatoes, jalapeno peppers and cilantro (if using) over the top of the taco dip.

  6. Serve immediately with loads of corn/tortilla chips.


Onions: If you're not too keen on a strong onion flavour you can either swap the red onions with spring onions or soak the red onions in cold water for 5 minutes to take away their strong onion flavours.

Make ahead tip: If you want to prepare this dip in advance I suggest making the refried beans and guacamole and spread them into the dish along with the sour cream – cover it and pop it into the fridge until ready to serve. Just before serving add the remaining ingredients on top. Layering the guacamole between the beans and the sour cream will keep the guacamole from browning.

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