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Get the Recipe Vegetarian Layered Taco Dip with Refried Beans
Short on time and searching for an easy, quick taco-style dip to whip up? This vegetarian layered taco dip is it! It’s a cold, no-cook taco dip made with layers of taco-seasoned cream cheese and sour cream, refried beans, salsa, and more! It’s an easy make-ahead appetizer, ready in 15 minutes!
Prep Time
15 mins
Total Time
15 mins
Servings: 12 servings
Calories: 169 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 16 16 ounces vegetarian refried beans storebought or homemade
- 3 3 Tablespoons taco seasoning equal to 1 packet, divided
- 8 8 ounces cream cheese softened to room temperature
- 8 8 ounces sour cream
- ½ ½ teaspoon kosher salt or to taste
- 1 1 cup Salsa of choice
- 1 1 cup shredded Mexican-style cheese
- ¼ ¼ cup black olive slices
- ¼ ¼ cup pickled jalapenos
- 1 ½ 1 ½ cups romaine lettuce shredded
- ¼ ¼ cup cilantro roughly chopped
- 2-4 2-4 Tablespoons green onions sliced
Instructions
- In a small bowl, combine the refried beans with 1 tablespoon taco seasoning until combined. Spread in an even layer on the bottom of a 9-inch pie pan or 1-2 quart baking dish.
- In a separate bowl, add the cream cheese, sour cream, salt, and remaining taco seasoning (about 2 Tablespoons). Use a hand mixer or muscle strength to combine until smooth. Spread the layer on top of the beans. If possible, place these two layers in the fridge at least 2 hours before serving (up to 24 hours in advance) to allow the flavors to develop.
- Spread the layer of salsa and top with shredded cheese. Then sprinkle the black olives and jalapeno slices across the top. Finish with shredded lettuce, cilantro leaves, and green onions. Serve cold or room temperature with tortilla chips - enjoy!
Cup of Yum
Notes
- The dip develops more flavor if it’s made in advance. Prep the bean and sour cream layers, up to the point of the cheese, if desired, and cover and place in the fridge for 2 hours or overnight before finishing with the remaining layers and serving.
- Chopped tomatoes
- Diced red onion
- Diced avocado or layer with guacamole
- Corn
- Fresh Jalapeno
- Homemade Taco Seasoning: 1 Tablespoon chili powder, 1 Tablespoon + 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon oregano, ½ teaspoon cayenne pepper, ¼ teaspoon smoked paprika, ⅛ - ¼ teaspoon black pepper.
- The dip develops more flavor if it’s made in advance. Prep the bean and sour cream layers, up to the point of the cheese, if desired, and cover and place in the fridge for 2 hours or overnight before finishing with the remaining layers and serving.
Customize the toppings! Other ideas:
Chopped tomatoes Diced red onion Diced avocado or layer with guacamole Corn Fresh Jalapeno
- Chopped tomatoes
- Diced red onion
- Diced avocado or layer with guacamole
- Corn
- Fresh Jalapeno
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
36mg
(12%)
Sodium
736mg
(31%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1224IU
(24%)
Vitamin C
2mg
(2%)
Calcium
168mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 736mg | 31% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1224IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.