One of my all-time favorite dips is Taco Dip. Some versions are called Seven Layer Dip, but the recipe can be adjusted to family preferences with fewer or more layers just like Nacho Chips which can range from basic to loaded.
Super Easy Dip
It’s really simple to make Taco Dip, since it does not involve any cooking. The Tex-Mex dip is chilled before serving, so that means this a recipe that can be made ahead and pulled out when you have visitors or packed to take to an office party or other social gathering.
How to Make Taco Dip
I begin making Taco Dip by getting out a clear pie plate. This means that the layers can be seen, and since all the layers are colorful and compliment each other, I always have a showplate looking recipe at the end.
Taco Dip Layers
1. I always start with beans at the bottom of the pie plate. This can be a jar of bean dip, or you can use refried beans. The actual dip has more seasonings, but the dip costs quite a bit more than canned beans. With the other flavors in the dip, the neutral tasting beans work just fine, and taco seasoning can be mixed in with the beans for those who prefer a zippier dip.
2. My second layer is sour cream. I mix a couple of teaspoons (or more if wanting a spicier flavor) of taco seasoning mix in with about a cup of sour cream. Then, I spread the sour cream over the layer of beans in the bottom of the pie plate.
3. Next up is guacamole dip. Typically I buy a container of guacamole, although I occasionally make up homemade guacamole dip for this step. This is the trickiest layer to spread, since it goes on top of sour cream which is soft. I put a few blobs of guacamole on top of the sour cream layer and then very gently spread until I have layer three complete.
4. On top of the guacamole, I place chunks of fresh tomatoes. Some people prefer to use salsa. I find the dips looks prettier with real tomato chunks, and the salsa tends to make the dip runny. If using salsa, make the dip closer to time, so it does not get watery.
5. Next up – black olives. I love black olives, but my boys don’t. So, I usually just put the olives on one side of the dip if serving it at home. The olives look pretty near the top, so I sprinkle them over the entire tip for parties.
6. The last step for layering the dip is to sprinkle on cheese. A bagged cheddar or Tex-Mex is fine, but the curls look and taste fresher with home shredded cheese. I use a hand grater and just hold the grater over the dip and let the cheese curls land randomly over the whole top of the dip.
That’s it. Just chill and serve with nacho chips. Really simple.
* Note – I don’t provide exact measurements here, because this dip can vary a lot in terms of amounts and preferences. I just start with small containers and build the dip to fit the pie plate. The amounts don’t need to be exact, and you can go heavier on layers that you especially like.
Cyndi Allison - Southern born and fed, Cyndi Allison is a college lecturer and newspaper advisor as well as being a freelance writer. She writes on ...
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