Easy, No-Cook Taco Dip
Watch me make this easy taco dip from start to finish!
Growing up I remember how hectic Thanksgiving morning was. My mother, grandmother, and aunts would be in the kitchen working in frantic unison, the kitchen windows would be fogged up from all the steaming pots, and someone was always telling us kids to stay out of the kitchen!
LOL geez they were under some serious pressure and you were pretty ballsy to walk up in the kitchen to get something to eat. Thankfully, they always sat out appetizers for the kids and early guests to eat. It was just enough to hold you over but still kept everyone hungry enough to devour Thanksgiving dinner.
The appetizer was usually something quick, easy, savory and that didn’t require any cooking like this amazing easy taco dip!
It’s so flavorful, fresh and delicious! I think it’s the perfect appetizer to keep hunger a bay for a bit. It’s really versatile and really you can add whatever you’d normally like on your taco.
The key to a really good taco dip is to really season up those beans! I always over season them a bit. Oh and don’t be scare to mix of the cheese. Smoke gouda is one of my favorite cheeses to throw in this taco dip! It’s such a welcome flavor paired up with those spicy beans, cool sour cream and other fresh ingredients.
For the base, I usually go with refried beans (since it doesn’t need to be cooked) but you could also use some meat. Next comes some easy, homemade guacamole, sour cream, tomatoes, cheese, black olives and green onions. Feel free to throw in some fire-roasted corn or lettuce if you must but it seriously doesn’t even need it.
My grandmother would make this the morning before and sit it out around lunch time since we ate Thanksgiving dinner around 5:30. All you’d hear was munching and “ohhh this is so good!”
You can make it the day before but I find that the guacamole starts to turn a bit brown the next day.
Get the Recipe: Easy, No-Cook Taco Dip
- 15.4 oz can refried beans, I used Amy's Organic
- 2 oz. cream cheese, room temperature
- 10 oz. can Rotel tomatoes, cilantro lime flavor, drained
- 3 1/2 teaspoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons cilantro, chopped & divided
- 1 lime, divided
- 4 avocados
- 1/2 teaspoon garlic, minced
- 16 oz sour cream
- 1 cup cheese, shredded ( I used a mixture of smoked gouda, Colby jack, and sharp cheddar)
- 1 cup tomatoes, diced
- 3/4 cup black olives, sliced
- 2 green onions, diced
- Corn tortilla chips
- To make the refried bean mixture, add refried beans and cream cheese into a bowl.
- Stir until cream cheese is completely mixed in.
- Add drained Rotel tomatoes.
- Stir in spices (chili powder, garlic powder, cumin, & onion powder).
- Add salt and pepper to taste and adjust any spices if needed.
- Stir in 1 tablespoon fresh cilantro and the juice of 1/2 a lime.
- Set aside.
- To make the guacamole, add avocado flesh to a food processor.
- Add in the juice of 1/2 lime, minced garlic, and 1/2 tablespoon cilantro.
- Process until creamy.
- Add salt and pepper to taste. Set aside.
- In a 9 X13 pan (or an 8 x8 pan if you want thick, defined layers) spread out the bean mixture into an even layer.
- Top with the guacamole mixture and spread into an even layer.
- Spread on the sour cream.
- Top with cheese, tomatoes, olives and green onions.
- Serve with tortilla chips