Description
What’s the secret for perfect layered taco dip? It’s all about the ingredient ratios which this taco dip recipe gets right! This is a no-cook recipe that can be made up to 2 days in advanced, if needed. It’s easy and quick to make—it takes just 10 minutes—and uses canned refried beans and canned salsa, for ease.
Ingredients
Scale
- 1 (15 ounce) can of refried beans
- 1 (16 ounce) jar of salsa (I used a mild, chunky salsa but any salsa is fine)
- 1 cup greek yogurt (or sour cream)
- 1 cup guacamole
- 3/4 cup cheese
- 1/2 cup diced tomatoes
- 2 scallions (chopped)
- 2 tablespoons cilantro (chopped)
- Tortilla chips
Instructions
- In an 8×8 or 9×9 dish begin to layer the ingredients evenly. Start with the refried beans, then the salsa, yogurt, guacamole and cheese. Top with diced tomatoes and sprinkle with scallions and cilantro. Serve with your favorite tortilla chips.
Notes
* Dip can be made up to 2 days in advance and stored on the fridge.