best taco dip recipe
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5 from 1 vote

Easy, No-Cook Taco Dip

Easy taco dip! Addictive and no cooking required!
Course Appetizer
Cuisine Mexican
Keyword cream cheese, dip, Rotel
Prep Time 15 minutes
Total Time 15 minutes
Servings 10
Author Divas Can Cook


  • 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



If you want defined, thicker layers use an 8 X 8 casserole dish or double the guacamole if you want defined layers in a 9 x13 dish.