Black Olives – Try green olives for a bit more tang.Onion – I used a red onion, but you could use white onions, yellow onions, or shallots. 1 bag tortilla chips 1 small onion, diced 1 cup shredded cheddar cheese 1 (16 oz) jar salsa 1 (2.25 oz) can sliced black olives 1/4 head lettuce, shredded. This no-cook dip is made with layers of refried beans, creamy guacamole, sour cream, and your favorite taco toppings.Roma Tomato – You could also dice up cherry or grape tomatoes instead.Bell Pepper – Use green, red, orange, or even roasted red peppers if you have some on hand.Cheddar Cheese – You could use Monterey Jack cheese, pepper jack, mozzarella, Mexican cheese blend, or any shredded cheese you prefer.Iceberg Lettuce – You can also try swapping out traditional shredded lettuce for a leafy alternative like shredded kale, cabbage (or even taco slaw!), or spinach.You can customize the toppings to your liking, but here are the most classic options, along with alternatives: Sour Cream – Instead of sour cream, you can also use mayo (with a small splash of white vinegar or apple cider vinegar for tang), or plain Greek yogurt.Otherwise, it won’t mix smoothly with the sour cream. Plain Cream Cheese – Be sure your cream cheese is soft, at room temperature.I make this taco dip with cream cheese, sour cream, and a dash of taco seasoning for spice: But a store-bought packet of taco seasoning works as well. It takes just 5 minutes and is made with simple pantry staples: chili powder, cumin, salt, pepper, smoked paprika, oregano, garlic powder, onion powder, and cayenne. Taco Seasoning – I like to make my own homemade taco seasoning.Ground Meat – I used ground beef, but you could also use pressure cooker shredded chicken, ground pork, ground turkey, or Mexican chorizo for this recipe.In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper set aside. The base layer for taco dip is simply taco meat, the same kind I use for taco salad: Directions With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy set aside. For measurements, see the recipe card below.
#Layered taco dip recipe how to#
The next thing I’d recommend is just checking the can of Refried Beans, typically these are gluten-free however, it’s always best to check the label to be sure the brand you are purchasing is.This section explains how to choose the best ingredients for taco dip, what each one does in the recipe, and substitution options. The ingredients in Layered Taco Dip are naturally gluten-free, for the taco seasoning, be sure to use a Homemade Gluten-Free Taco Seasoning or the store-bought Gluten-Free Taco Seasoning.
How do you make Gluten-Free Layered Taco Dip? It’s imperative though to store it well in an air-tight container or wrapped with plastic wrap. If stored properly in the fridge, Layered Taco Dip will last about 3-4 days. This will warm up the filling and melt the cheese. I’d suggest doing this before you add additional toppings to keep those cool. It can be served warm, simply warm up the dip in the oven at 350 degrees. Make sure that you fully wrap it up before putting it in the fridge if you plan to leave it there an extended time to keep it fresh. It’s tastes fabulous cold served with tortilla chips. Yes! Layered Taco Dip is great to make the night before or the day before too and let it chill and set up in the fridge. Can you make Layered Taco Dip in advance? It makes it a quick, easy and simple recipe to put together just before heading out to the party. We like to use up this Crockpot Taco Meat in our taco dip. Layered Taco Dip is a great recipe that you can even make-ahead too. This is one of those dips that will be loved by all and can serve a crowd. If you need a great go-to recipe for a party, this Layered Taco Dip or 7 Layer Dip is exactly what you are looking for. Make the best easy cold taco dip with this Layered Taco Dip Recipe!
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