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Layered Taco Dip ~ refried beans, spicy Greek yogurt, avocado, cheddar cheese, peppers. A Party favorite. Just add tortilla chips.
Do you have a signature dish you’re always asked to bring to parties?
My sister-in-law has had a few over the years:aHarvey Wallbanger Cake (definitely dating myself), a creamy chocolate layered dessert called Chocolate Olsen, then came her Dill Dip with fresh cut vegetables and her ridiculously delicious Cheesy Potatoes that she gave me the recipe for but mine never turns out as tasty ashers – it’s probably the love she adds to every dish.
I don’t really have a signature dish, but anytime my youngest daughter comes over she: (a) is hungry and (b) asks “do you have stuff to make The Dip?”. I know exactly which dip she’s craving.
It’s this Layered Taco Dip thatmade so many times I’ve lost count; the dipwedevour it likewild dogs.
What’s so special about this dip?
Seriously though, Layered Taco Dip should come with a warning because once you start eating it, it’s hard to stop. One scooped chip after the next. There’s something about it being a perfect blend of flavors from the beans to the sharp cheese to the tangy-spicy Greek yogurt layer.
Of course, it doesn’t stop there. There’s another layer of fresh tomatoes, bell peppers, banana peppers and often diced avocado as well.
I’ve been making a version of Layered Taco Dip for a long time. Originally it wasjustseasoned refried pinto beans, topped with full-fat sour cream, some sharp cheddar cheese and a layer of salsa from the jar. The only ingredient that remains from that um, recipe (using the term loosely) is the cheese and the margaritas we drank with them. 
Somewhere along the line I started using refried black beans. Theflavor isbetter and I *think* they’re a tad healthier.Gone is the sour creambecauseplain Greek yogurt with Hidden Valleyseasonings is just as delicious,has less calories andway more protein That’s a win in my book.
Tip: Replace sour cream withplain Greek yogurt wheneveryou can. Sour cream has less than 5 grams of protein. Plain Greek yogurt has a whopping 18 grams (1 cup serving each) andfar less calories, too.
My daughter and I have experimented with toppings: if I don’t have avocado, we skip that layer and sometimes we add black olives – yummmm. It’s a dip that’s simple to customize as you like.
LAYERED TACO DIP INGREDIENTS:
- 16 ounce can refried black beans
- 1 1/2 cups + 1 tablespoon plain Greek yogurt, divided
- 3 1/2 tablespoons Hidden Valley Spicy OR Fiesta Ranch
- 2 small or 1 large avocado
- 2 tablespoons finely minced cilantro, divided
- 1 tablespoon freshly squeezed lime juice
- 3/4 – 1 cup of finely shredded sharp cheddar cheese
- 3/4 cup bell pepper, chopped (any color)
- 1 tablespoon finely minced jalapeno (fresh or jar)
- 1 cup finely chopped tomatoes
- 3 tablespoons mild pepper rings, chopped (or more to taste)
- tortilla chips
I used to use Fiesta Ranch Dip mix until suddenly I couldn’t find it anymore at thegrocery store. Spicy Ranch is just as good and now I use them interchangeably, depending on what I have on hand.
We work together on theLayered Taco Dip,dividingchopping and mixing tasks almost without words and in just a few minutes the dip is in the refrigerator chilling. Sometimes we don’t wait for it to chill and popit into the freezer for a few minutes. Now that’s impatient.
Layered Taco Dip Instructions:
Spread the beans onto the bottom of the dish.
In a bowl, combine 1 ½ cups of plain Greek yogurt and 3 1/2 tablespoons ofHidden Valley Spicy Ranch (or Fiesta Ranch) seasoning then spread it over the top of the refried beans.
Next mash the avocado in a bowl using a fork then add a tablespoon of cilantro, a tablespoon of plain Greek yogurt, the lime juice and a sprinkle of salt and pepper. Stir to combine then spread as the next layer.
Sprinkle the cheese over the top of the avocado mixture, then add the bell, jalapeno and mild peppers. NOTE: the avocados were smaller than I realized. That layer should actually come to the edges like the others.
Layer the tomatoes, garnish with cilantro then cover and refrigerate at least an hour.
The ingredients and amounts are loosely written. Feel free to swap in or out, add more or less as you like.A9 x 9 pan (or slightly larger)workswell with the amount of the ingredients.
Layered Taco Dip is a populardip year-round. It’ll definitely be onour menu this Memorial Weekend as either anappetizer orside dish with hot dogs and hamburgers which, incidentally will also be on the menu.
If you’re looking for a co*cktail to sip with this Layered Taco Dip, a Grapefruit Margarita is my choice.
Enjoy the dip andthe time with family and friends.
Layered Taco Dip
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Ingredients
- 16 ounce can refried black beans
- 1 ½ cups + 1 tablespoon plain greek yogurt divided
- 3 ½ tablespoons Hidden Valley Spicy OR Fiesta Ranch
- 1 large or 2 small avocados
- 2 tablespoons finely minced cilantro divided
- 1 tablespoon freshly squeezed lime juice
- ¾ - 1 cup finely shredded sharp cheddar cheese
- ¾ cup bell pepper chopped (any color)
- 1 tablespoon finely minced jalapeno (fresh or jar)
- 1 cup finely diced tomatoes
- 3 tablespoons diced Mezzetta deli-sliced mild pepper rings (or more to taste)
Instructions
Spread the refried black beans on the bottom of the pan.
In a bowl, combine 1 ½ cups of plain Greek yogurt and Hidden Valley Ranch seasoning then spread over the top of the refried beans.
Next in another bowl mash the avocado with a fork then add 1 tablespoon of cilantro, 1 tablespoon of plain Greek yogurt, the lime juice and a sprinkle of salt and pepper then spread as the next layer.
Sprinkle the shredded cheese over the top of the avocado blend.
Next add the chopped bell peppers and top with jalapeno and mild peppers.
Layer the diced tomatoes over the top then garnish with the remaining cilantro. Refrigerate at least one hour then serve with your favorite tortilla chips
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