Easy Taco Bean Dip


Appetizers High Altitude No Seed Oils | Published February 3, 2024 by Mimi Council

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Savor the simplicity of this Easy Taco Bean Dip that includes six layers of crowd pleasing goodness. Refried beans, zesty taco seasoned sour cream, homemade pico, avocados, shredded cheese, and olives create a simple and addicting dip!

If you’re looking for more dip recipes, check out some of my other favorites like Dill Dip & Veggie Platter, Lemon Tahini Hummus, or Mango Guacamole.

easy taco bean dip
easy taco bean dip

Why You'll Love This Recipe

Six Layers: This Easy Taco Bean Dip has six layers of goodness. It starts with refried beans, sour cream that I mix together with a little taco seasoning, homemade pico, avocado, shredded cheese, and black olives. Serve this with corn tortilla chips for a zesty appetizer.

Easy: This Easy Taco Bean Dip looks fancy, but it’s incredibly easy to make! I make my own pico for this, but if you want to make it even easier, you can just use your favorite salsa. Then just assemble the layers effortlessly in a serving dish and this dip is ready in minutes!

Perfect for a Party: Whether you’re hosting a game day party or just having a small dinner party, this Easy Taco Bean Dip will be a crowd pleaser! Serve this with tortilla chips for a simple dip that everyone will devour!

I created this recipe with my friends at Organic Valley using my favorite organic sour cream! I'm a huge fan of Organic Valley for so many reasons.

easy taco bean dip

Ingredients

Organic Valley Sour Cream

Organic Taco Seasoning

Organic Avocado

Organic Tomato

Organic White Onion

Organic Cilantro

Spice World Organic Minced Garlic

Organic Jalapenos

Organic Refried Beans

Organic Black Olives

Organic Valley Shredded Mexican Cheese

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Tools Needed

Mixing Bowl

Serving Dish

easy taco bean dip

Step by Step Instructions

Step 1

In a small bowl, make the Pico by mixing together the tomatoes, cilantro, onion, and jalapeños.

Step 2

In a serving dish, add the beans and spread into an even layer.

Step 3

In a small bowl, mix together the sour cream and taco seasoning.

Step 4

Add the sour cream on top of the beans and spread evenly. Top with the Pico, avocado, shredded cheese, and black olives. Serve with tortilla chips.

easy taco bean dip

FAQ's

What can I use instead of making the pico?

If you don’t want to make the Pico, you can use your favorite store bought salsa or Pico as well.

Can I add guacamole?

Yes, if you want to use guacamole instead of the avocado, you can do that as well.

What can I serve this with?

I love serving this Easy Taco Bean Dip with tortilla chips. You can use regular or blue!

Can I make this ahead of time?

Yes, if you want to make this ahead of time you can prep it all, cover with plastic wrap and store in the fridge. If you are making your own Pico though, it can get watery if it sits too long. So, keep that in mind, and you could make the Pico ahead of time and just prep it right before serving. I haven’t tested storing this with store bought salsa, but that may be a better option if you need to make this ahead of time.

Craving More?

easy taco bean dip

Easy Taco Bean Dip

Mimi Council
Savor the simplicity and ease of this six layer Easy Taco Bean Dip! This easy homemade dip recipe will be a crowd pleaser at your next party.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican
Makes 8 servings
Calories 143 kcal

Equipment

Ingredients
  

  • 1 cup tomatoes (diced)
  • 1 cup cilantro (chopped)
  • cup white onion (diced)
  • ¼ cup jalapeños (chopped)
  • 1 teaspoon garlic (minced)
  • 8 ounces refried beans
  • 1 cup sour cream
  • 1 ½ teaspoons taco seasoning
  • 1 avocado (diced)
  • ¼ cup Mexican cheese (shredded)
  • ¼ cup black olives (chopped)

Instructions
 

  • In a small bowl, make the Pico by mixing together the tomatoes, cilantro, onion, and jalapeños.
  • In a serving dish, add the beans and spread into an even layer.
  • In a small bowl, mix together the sour cream and taco seasoning.
  • Add the sour cream on top of the beans and spread evenly. Top with the Pico, avocado, shredded cheese, and black olives. Serve with tortilla chips.
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 143kcalCarbohydrates: 9gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 335mgPotassium: 237mgFiber: 4gSugar: 3gVitamin A: 643IUVitamin C: 7mgCalcium: 73mgIron: 1mg
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