This quick, easy make-ahead layered taco dip is always a crowd-pleaser — perfect for potlucks, picnics, or game day gatherings.
This recipe comes from my cousin Carey’s beloved avocado dip. She included it in a family recipe book she gave me when I got engaged, and it has been a game day staple ever since.
The dip is meatless, served chilled, and easy to prepare in advance, so it’s ideal for entertaining.
Jump To:
- 🧡 Why we love this recipe
- 📝 Ingredients
- 🥑 Ingredient spotlight: avocado
- ✅ How to assemble this dip
- 🤔 FAQs
- 💡 What to serve with it
- 🍴 Variations
- 🔪 Equipment
- 📖 Recipe
🧡 Why we love this recipe
- Simple, affordable ingredients you can find at most stores.
- A colorful, festive addition to any appetizer spread.
- Full of familiar Mexican-inspired flavors that guests love.
- A great way to use ripe avocados.
- Toppings are easy to customize to suit your crowd.
- An excellent meatless option for dipping chips and veggies.
📝 Ingredients
Everything you need to make this layered taco dip (see the recipe card below for amounts and full instructions):
- Refried beans — choose vegetarian refried beans if you want to avoid lard.
- Ripe avocados — very ripe avocados mash up easily and work well here.
- Sour cream
- Mayonnaise
- Taco seasoning (store-bought or homemade)
- Fresh lemon juice
- Kosher salt
- Freshly cracked black pepper
- Shredded cheddar or Mexican cheese blend
- Sliced black olives
- Tomatoes (grape or cherry are great)
- Green onions (scallions)
- Tortilla or corn chips, for serving
🥑 Ingredient spotlight: avocado
This recipe uses ripe avocados, which you can find in the produce section of most grocery stores.
Look for avocados that are darker in color and yield slightly to gentle pressure — they should feel soft but not mushy. If you buy avocados a few days early, choose firmer fruit so they don’t overripen before you need them.
To speed ripening, place unripe avocados in a paper bag with a banana or apple and leave at room temperature for 2–3 days. To slow browning after cutting, squeeze a little lemon or lime juice on the exposed flesh and refrigerate in an airtight container. Keeping the pit in a half you plan to save can also reduce oxidation.
✅ How to assemble this appetizer dip
Use a 9×13-inch baking dish or similar casserole dish. A spoon or offset spatula makes spreading the layers easier.
- Spread the refried beans in an even layer across the bottom of the dish.
- Mash the avocados in a bowl and stir in sour cream, mayonnaise, taco seasoning, lemon juice, salt, and pepper. Spread this mixture evenly over the refried beans.
- Top with shredded cheese, sliced black olives, halved tomatoes, and sliced green onions.
- Cover and refrigerate until ready to serve. Serve chilled with tortilla chips, corn chips, or vegetables for dipping.
For exact ingredient amounts and full recipe details, see the recipe card below.
🤔 FAQs about this recipe
Yes. You can make the bean base and the avocado mixture ahead of time. If preparing more than a day in advance, store the toppings separately and add them just before serving for best texture.
Overripe avocados work well in this dip. Even if the flesh looks spotted or darker inside, it will mash up and blend nicely with the other ingredients.
Cover the dish with a lid or wrap tightly and refrigerate. The dip keeps well for a few days, though you may notice some discoloration or extra liquid. Delicate toppings may become soggy after a day or two.
💡 What to serve with layered taco dip
Great dippers for this recipe include:
- Tortilla chips
- Corn scoop chips
- Carrot sticks
- Celery sticks
- Pretzel crisps
- Pita chips
- Flour tortillas
- Sliced jicama
- Plantain chips
Choose whichever dippers your guests prefer.
🍴 Variations
If you want variety, split the dip between two smaller dishes and top each differently, or make individual layered cups for single servings. Additional topping ideas:
- Black beans
- Cilantro
- Cooked or roasted corn kernels
- Cotija cheese
- Hot sauce (Cholula is a family favorite)
- Pickled jalapeños
- Radishes
- Red onion
- Salsa
- Shredded lettuce
You can also omit certain toppings from part of the dish if some guests prefer to avoid them.
🔪 Equipment
Helpful tools for this no-cook recipe:
- 9×13-inch baking dish or similar casserole dish (glass shows the layers nicely)
- Can opener (if using canned beans or olives)
- Flexible or offset spatula, or a spoon for spreading
- Chef’s knife and cutting board for prepping toppings
- Measuring cups and spoons
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📖 Recipe
Layered Taco Dip with Refried Beans
Ingredients
- 2 (16-ounce) cans refried beans
- 4 ripe avocados
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup taco seasoning (or 1-ounce package)
- 3 tablespoons lemon juice (about 1 large lemon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 cup finely shredded cheddar or Mexican blend (about 4 ounces)
- 1 (2.25-ounce) can sliced black olives
- 1 pint grape or cherry tomatoes
- 1/2 cup thinly sliced green onions (about 3 medium)
- Tortilla or corn chips, for serving
Instructions
- Spread the refried beans in an even layer in the bottom of a 9×13-inch baking dish or casserole container.
- Peel and pit the avocados and place them in a medium bowl. Mash with a fork, then stir in sour cream, mayonnaise, taco seasoning, lemon juice, salt, and pepper. Mix until smooth and spread over the refried beans.
- Sprinkle shredded cheese evenly over the avocado layer, then top with olives, halved tomatoes, and sliced green onions.
- Cover and refrigerate until ready to serve.
- Serve chilled with tortilla or corn chips for dipping.
Notes
- Make the base and prep toppings ahead of time. Store toppings separately and add them just before serving for the best texture.
- See the post above for more topping and dipper ideas.
Equipment
- 9×13-inch baking dish
- Can opener
- Spatula or spoon for spreading
- Chef’s knife and cutting board
- Measuring cups and spoons
Nutrition information
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