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Loaded Taco Dip

Loaded taco dip recipe with vibrant layers of beans, corn, salsa, and cheese.
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This is the ultimate party appetizer, built on layers of creamy, zesty, and crunchy goodness. The key to perfect consistency is draining the salsa to prevent a watery result. It is a no-bake, crowd-pleasing dip that disappears fast.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 (1 ounce) packet taco seasoning
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 1/2 cups chunky salsa, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed and drained
  • 1 large bell pepper, finely diced
  • 2-3 green onions, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1 ripe avocado, diced and tossed with lime juice
  • 1/2 cup sliced black olives, optional
  • Fresh cilantro, for garnish

Instructions

  1. In a large bowl, beat the softened cream cheese, sour cream, and taco seasoning until smooth and creamy.
  2. Drain the salsa in a fine-mesh strainer to remove excess liquid.
  3. Spread the cream cheese mixture evenly into the bottom of a 9x13 inch dish.
  4. Sprinkle 1 cup of the shredded cheddar cheese over the cream cheese layer.
  5. Layer the remaining ingredients in this order: drained salsa, black beans, corn, diced bell pepper, green onions, and tomatoes.
  6. Top with the remaining 1 cup of cheddar cheese, then the diced avocado and black olives if using.
  7. Garnish with fresh cilantro. Cover and refrigerate for 30 minutes to 1 hour before serving with tortilla chips.

Notes

For best results, do not skip draining the salsa and canned goods. Assemble the dip up to a day ahead, but add the avocado and cilantro just before serving. This dip does not freeze well.

Nutrition

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