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Loaded Taco Dip

Layered taco dip with beans cheese salsa lettuce tomatoes olives and chips
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This Loaded Taco Dip is a celebration of texture and flavor, built to last from the first scoop to the last. It features creamy, seasoned layers topped with fresh, crunchy vegetables for the perfect balance of cool and savory.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 (1 ounce) packet taco seasoning
  • 1 cup shredded sharp cheddar cheese
  • 1 (16 ounce) can refried beans
  • 1 1/2 cups chunky salsa, drained
  • 2 cups shredded lettuce
  • 1 large tomato, seeds removed and finely diced
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sliced black olives
  • 3-4 green onions, thinly sliced
  • Sturdy tortilla chips for serving

Instructions

  1. In a large bowl, beat the softened cream cheese, sour cream, and taco seasoning together until smooth and creamy. Fold in the shredded cheddar cheese.
  2. Spread the refried beans in an even layer in a 9x13 inch dish or large serving platter.
  3. Carefully spread the creamy cheese mixture over the bean layer, sealing it to the edges.
  4. Spoon the drained salsa over the creamy layer and spread gently. Sprinkle the Monterey Jack cheese evenly over the salsa.
  5. Just before serving, layer the shredded lettuce, then the diced tomato (pat dry first). Top with sliced black olives and green onions.
  6. Serve immediately with sturdy tortilla chips for dipping.

Notes

Pat diced tomatoes and lettuce dry with paper towels to prevent a soggy dip. The base layers (through step 4) can be made ahead and refrigerated for up to 4 hours; add fresh toppings right before serving.

Nutrition

Find it online: https://www.stacksipsnack.com/loaded-taco-dip-2/