Layered Taco Dip

Skip store-bought — this vegetarian Layered Taco Dip is a lightened-up riff on theclassic seven-layer dip. Made without cream cheese, my tasty taco dip recipe isloaded with good-for-you ingredients like refried beans (homemade or canned),Greek yogurt, quick guacamole, and loads of chopped veggies. Gotta love a no-cook appetizer that’s ready in 20 minutes from start to finish!

Course Appetizer

Cuisine American, Mexican

Diet Vegetarian

Keyword 7 layer dip, Taco Dip

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 261kcal

Author Katie Trant

Ingredients

1 15- ounce can refried beans or scant 2 cups of homemade refried beans
1 Tablespoon taco seasoning optional - see notes
½ cup sour cream
½ cup full-fat Greek yoghurt
2 large avocados nice ripe ones
1 Tablespoon lime juice
2 Tablespoons finely minced cilantro
½ teaspoon fine-grain sea salt
1 ½ cups sharp cheddar cheese shredded (or tex mex cheese)
2 medium roma tomatoes diced (or 1 cup halved cherry tomatoes)
½ cup sliced black olives drained well
2 scallions thinly sliced
2 Tablespoons cilantro for garnish

US Customary - Metric

Instructions

If you are using canned refried beans, start by mixing the beans with the taco seasoning. Start with one tablespoon, give them a taste, and decide if you want to add more. If you're starting with homemade refried beans that are already seasoned, you can likely skip the taco seasoning.
1 15- ounce can refried beans, 1 Tablespoon taco seasoning
Halve the avocados, and finely mash with a fork. Add the lime juice, minced cilantro, and sea salt. Give it a taste and add a little extra salt if you like.
2 large avocados, 1 Tablespoon lime juice, 2 Tablespoons finely minced cilantro, ½ teaspoon fine-grain sea salt
Mix the sour cream and Greek yogurt together in a small bowl.
½ cup sour cream, ½ cup full-fat Greek yoghurt
Spread the refried beans into the bottom of a serving dish. It should create a layer about ½ inch thick.
Spread the Greek yogurt mixture on top of the beans, followed by the avocado.
Scatter the cheese on top of the avocado, followed by the tomatoes, olives, scallions, and cilantro.
1 ½ cups sharp cheddar cheese, 2 medium roma tomatoes, ½ cup sliced black olives, 2 scallions, 2 Tablespoons cilantro
Serve with tortilla chips or fresh veggies to scoop up the dip.

Notes

Nutrition values are an estimate only
Leftover layered taco dip will last tightly covered in the serving dish or in an airtight container for 2 to 3 days.
Note that it will begin to get watery as the tomatoes will release their juices over time and the liquid from the sour cream layer may also start to separate. You can still eat taco dip when this happens, it’s just not quite as fresh.
Also, the avocado layer may brown, so it’s best eaten within a day or two.
With the fresh ingredients in this recipe, it’s not a good idea to freeze it. When thawed, it’s likely to be watery and the fresh ingredients will be mushy.

Nutrition