Taco Chip Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 Cutting board
- 1 Chef's knife
- 1 9x13-inch serving dish or shallow casserole dish
- 1 Spatula
- 1 Plastic wrap or lid
Ingredients
- 225 gram cream cheese softened
- 240 gram sour cream
- 15 gram taco seasoning mix
- 240 gram refried beans
- 120 gram salsa medium
- 120 gram shredded cheddar cheese
- 120 gram shredded Monterey Jack cheese
- 80 gram shredded lettuce finely chopped
- 60 gram black olives sliced
- 60 gram tomatoes diced
- 30 gram green onions sliced
- 1 gram salt optional
- 1 gram black pepper optional
- 300 gram tortilla chips for serving
Instructions
- Add softened cream cheese, sour cream, and taco seasoning to the mixing bowl and whisk or stir until completely smooth and well combined.
- Spread the refried beans evenly in the bottom of the serving dish using a spatula.
- Gently spread the cream cheese mixture over the beans to form an even second layer.
- Spoon the salsa over the cream layer and spread it carefully into a thin, even layer.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the salsa.
- Top the cheese with an even layer of shredded lettuce.
- Scatter the sliced black olives, diced tomatoes, and green onions evenly over the top.
- Season lightly with salt and black pepper if desired.
- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to chill and set.
- Remove from the refrigerator, uncover, and serve chilled with tortilla chips for dipping.
Notes
For best flavor and texture, make this dip a few hours ahead so the layers can meld but add the lettuce and tomatoes close to serving time to keep them crisp; drain any excess liquid from salsa and tomatoes to avoid a watery dip, soften the cream cheese fully so it blends smoothly, and feel free to customize toppings with jalapeños, corn, or different cheeses while keeping the bean and cream layers as the stable base.
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