This Old El Paso taco dip recipe is a Tex-Mex favorite for a reason, and it's sure to be the star of the party. It may not be a new recipe, but my version has even more layers than the 7-layer dip version you may have had before.
Bursting with 8 layers of zesty goodness, this dip is a fiesta in every bite! Whether you're hosting a game night, a family gathering, or simply craving a delicious snack, this recipe is guaranteed to satisfy your taste buds.
I'm a fan of easy recipes, and this dip is certainly one of those. It's an easy dip perfect for serving to a big crowd to watch the Super Bowl, and since it's packed full of fresh flavors and veggies, it's a healthier option to add to the mix. Plus, it's vegetarian, and I'm always looking for recipes that'll appeal to all our friends, including those who don't eat meat.
Whether you're hosting a party, enjoying a casual night in with friends and family, or simply craving a delicious snack, this recipe is guaranteed to satisfy everyone's taste buds.
If you're looking for more crowd-pleasing appetizers to serve at your next party, I've got you covered. Everyone will love my Bread Bowl Baked Brie with Fig Preserves. It's made in the air fryer so it's super easy.
Another recipe to check out is my Carolina Caviar. It's also got Tex-Mex flavors and is on the healthier side. This spicy queso hummus is another fun option. And, I know you'll love my Creamy Fried Dill Pickle Dip, Sautéed Onion, Ham, and Cheese Empanadas, and Poke Nachos with Ahi Tuna recipes; all of these recipes are party-ready!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe.
- refried beans
- taco seasoning mix
- cream cheese
- chopped green chiles
- salsa
- guacamole
- shredded lettuce
- shredded Mexican cheese blend
- chopped fresh tomatoes
- chopped green onions
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
First, combine refried beans and taco seasoning in a bowl.
Next, mix cream cheese and green chiles in another bowl.
Then, spread the beans on the bottom of a serving dish. Spread the cream cheese on top of the beans in an even layer. Top with the guacamole and then the salsa.
Finally, sprinkle with the cheese, followed by the lettuce, tomatoes, and green onions. Serve immediately or refrigerate until serving time.
Hint: I like to use an offset spatula to spread the layers of refried beans, cream cheese, and guacamole. Because they're thicker ingredients, this tool helps spread them evenly.
Substitutions
Need to make some adjustments to this recipe? Here are a few suggestions:
- Cream cheese- instead of cream cheese use sour cream. I recommend using a (16-ounce) container of full-fat sour cream so that it'll be a thick enough layer.
- Green onions - use chopped red onion or yellow onion instead of green onions if you'd like a stronger onion flavor. The red onion also adds another burst of color to this easy taco dip recipe.
- Fritos - I love a Frito scoop--I find it's the perfect sturdy chip to serve with this dip, as it's able to scoop through the layers of refried beans, guacamole, and other thick ingredients. You can also serve this with tortilla chips or pita chips if you prefer.
- Mexican blend cheese - use your favorite shredded cheese. Shredded Cheddar cheese or Monterey Jack are great options. You can also use pepper jack for a little spicy kick.
Variations
Here are some more ideas to change up this recipe:
- Spicy - add pickled jalapeños or fresh jalapeños to add a little heat to this dip. You can also stir in some cayenne pepper to the refried beans.
- Meaty - I love that this is a vegetarian option for my friends who don't eat meat, but feel free to add a layer of browned ground beef. Simply cook beef in a skillet over medium-high heat until it crumbles and is no longer pink. If you don't use lean meat, like ground sirloin, you'll want to drain the beef first so it's not overly oily. High-fat meat like ground chuck adds a lot of extra flavor, so that would be my choice. And, I recommend adding it after the salsa and before the lettuce so you're not having to spread a thick dip on top of the meat.
- Deluxe - top with more fresh toppings like chopped bell pepper and sliced ripe olives.
Equipment
Here's the equipment you'll need for this ultimate no-fuss appetizer recipe:
- mixing bowl set
- spatula
- 3-quart baking dish
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you'd like to make this recipe ahead of time, it's a great candidate for that. I recommend covering the guacamole layer completely with the salsa to prevent it from browning.
This recipe does not freeze well.
Tasty tip
Make sure the cream cheese is at room temperature so it'll be smooth when you spread it. Cold cream cheese will be lumpy and will be very hard to spread over the bean layer.
Frequently asked questions
Everyone has their own variations, but I like to layer this easy taco bean dip with traditional refried beans, cream cheese flavored with green chilis, guacamole, salsa, shredded Mexican-blend cheese, shredded lettuce, chopped fresh tomatoes, and chopped green onions.
Old El Paso taco seasoning is a mix of chili powder, garlic powder, onion powder, salt, sugar, and cornstarch.
Easy entertaining make-ahead apps are winners in my book! This dip will last for several days, so you can definitely make it ahead of time and store, covered, in the refrigerator. Two days ahead of time is probably the most I'd go.
Sadly, no. The ingredients in this dip don't hold up to freezing and would cause a mushy, watery mess. Thankfully this dip is super easy so it doesn't take long at all to put it together.
To avoid a watery dip, make sure to refrigerate it long enough to allow it to set up.
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🍽Get the recipe
Old El Paso Layered Taco Dip
Equipment
- mixing bowl set
- spatula
- 3-quart baking dish
Ingredients
- 1 (16-ounce) can refried beans
- 1 (1-ounce) package Old El Paso original taco seasoning mix
- 1 (8-ounce) block cream cheese, softened
- 1 (4-ounce) can chopped green chiles, drained
- 1 (12-ounce) jar chunky salsa
- 1 (15-ounce) container guacamole
- 2 cups shredded Mexican cheese blend
- 2 cups shredded lettuce
- 2 green onions, chopped
- 2 cups chopped fresh tomatoes
- Corn chips, for serving
Instructions
- Stir together the refried beans and taco seasoning in a medium bowl.
- Stir together the cream cheese and chopped green chiles in a separate medium bowl.
- Spread the bean mixture in an even layer on the bottom of a 3-quart dish. Spread the cream cheese mixture on top of the beans. Top evenly with the guacamole and then the salsa.
- Sprinkle with the cheese, followed by the lettuce. Top with the tomatoes and green onions. Serve immediately with corn chips or cover and refrigerate until ready to serve.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Martha says
This is such a great dip! I made it for Taco Tuesday this week, and it was gone by the next day!
AshleyFreeman says
Hooray! I'm so happy to hear that!
Mark says
This is a really good dip! The flavor is big and the work is tiny. Perfect.
AshleyFreeman says
My favorite kind of recipe! 😉