This layered taco dip is the ultimate party snack! It's easy to make and always a crowd-pleaser. Serve with plenty of tortilla chips to scoop up every bite of this creamy, cheesy goodness.
Ingredients
116 ounce can refried beans
8ouncesguacamole
8ouncessour cream
1cupshredded cheddar cheese
¼cupdiced tomatoes
2Tablespoonssliced black olives
1green onionfinely chopped
Tortilla chipsfor serving
Instructions
In a baking dish or shallow bowl, add refried beans and use the back of a spoon or a rubber spatula to spread into an even layer. Repeat with the guacamole and then the sour cream, reserving a dollop of sour cream for topping the dip (if desired).
Sprinkle with a layer of shredded cheese followed by the diced tomatoes, then black olives, and finally the green onions.
Cover and refrigerate for at least one hour before serving. Serve with sturdy tortilla chips and enjoy!
Notes
Slice your own olives or purchase pre-sliced canned olives for an easy shortcut.Make a day ahead if you want. Store covered in the refrigerator until ready to serve. Leftovers can be kept for up to 3 days in the refrigerator.