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best taco dip recipe
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4.34 from 3 votes

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


  • 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.