Tasty Layered Taco Dip Recipe

layered taco tip

A simple layered taco dip recipe that’s always a hit!

Hopefully most of you are involved with your local Weston Price chapter (find yours here or if you’re near West Michigan, join us!) – I’ve been co-chapter leader with my friend Janice for a while now, and love getting to know new real foodies every month. Our meetings are casual but super informative, and we also have something extra fun: goodies to sample!

Last month my friend Geri and her daughter, Margaret, brought this taco dip that was a huge hit. I’ve made variations of it for get-togethers in the past, and it’s always gone before long. It only takes a few minutes to pull together, and you can make it ahead of time, too, which is always a plus.

Ingredients:

  • 2 cans of your favorite organic refried beans. I usually buy a kind that has some jalepenos or other flavorful peppers in it for more yumminess.
  • 2 cups sour cream (pastured is best, but if not, at least find sour cream with only cream listed in the ingredients)
  • 1/4 c. homemade taco seasoning (or more to your taste – be sure and check it before adding more). If you don’t have any made up, just use 1 teaspoon cumin, 2 teaspoons garlic powder, and 3/4 teaspoon sea salt. (Find spices that aren’t irradiated here.)
  • About a cup of your favorite shredded cheese.
  • Organic nacho chips (to avoid the nasty GMO corn) for dippers

Instructions:

refried beans

  • Spread refried beans around the bottom of your pan.

bean layer

  • Next, mix together sour cream and seasonings.

sour cream

  • Now spread the sour cream over the top of the beans.

sour cream layer

  • Lastly, sprinkle shredded cheese all over the top.
  • Serve with nacho chips.
  • Let me know what you think! Also, be sure to see the variations below…

basic taco tip

Here are a few of the many different variations you can try with this dip…

  • Start with a layer of cream cheese on the bottom. Then you can keep the sour cream layer or omit, it’s good either way. If you omit it, you may want to mix a little taco seasoning in with your beans before spreading them on top of the cream cheese.
  • Try a guacamole layer, yum!
  • Add any veggies like chopped tomatoes, chopped green or red peppers, black olives or green onions before the shredded cheese.
  • Do you have any other tasty variations?
  • Love Mexican food? Check out more Mexican recipes here

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Comments

  1. says

    I make something similar but heat the beans in a pan along with the cheese, salsa, and cubed cream cheese. I bake it to get everything all melted and top with cilantro, green onions, black olives, and chopped cherry tomatoes. My family LOVES this stuff!

  2. Chissie says

    I have been making something like these for years. Only like molly said, I use cream cheese (just plain although I am sure it would be good with the taco seasoning) and top with cheese. Every time I make it, hubby says its why he married me. :-)

  3. Karen Marie says

    We also make something similar: mix 8 oz. each of cream cheese and sour cream, with taco seasoning added. The original recipe called for one “packet” of taco seasoning, we now know better and make our own 😎 Omit the beans, my DH does not like them, but always top with shredded cheese, diced tomato, shredded lettuce and chopped green onions. YUM!

  4. Dorsey says

    I like this raw form of the recipe and I use the ‘cultured Bean Paste from the Nourishing Traditions cookbook instead of the refried beans. It’s a great way to get some “culture” into your diet. :-)
    Like molly, I add tomato and olive and if I have it, cilantro.

  5. says

    If you don’t have canned refried beans, throw some dried pinto or black beans in the crockpot tonight with some cumin, onion, hot sauce, and optional jalapenos, and they will be mash-able for “refried beans” in the morning! We make these beans usually once a week and use leftovers for lunches throughout the week.

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