Taco 5 layer dip
This taco 5 layer dip stacks up with bold flavors—perfect for parties, game day, or anytime you need a crowd-pleasing snack.
Ingredients
- 2 – 16 oz cans of refried beans
- 2 tbs cream cheese, softened
- 10 oz rotel, drained
- 2 tsp chili powder
- 2 tsp garlic powder
- 1.5 tsp cuman
- ½ tsp onion powder
- ½ cup chopped cilantro
- 1.5 lime juice
- 4 large avocados
- ½ white onion
- 1 tbs minced garlic
- ¼ tsp salt
- 1 cup sour cream
- ½ cup sliced cherry tomatoes
- ½ cup shredded Mexican style cheese
- ¼ cup sliced black olives
- 2 sliced green onions
Instructions
- In a medium sided bowl add the cans of refried beans and cream cheese stir to combine. Now add in the drained can of rotel, the juice from one lime, and seasonings stir everything together.
- In a food processor or blender add the avocados, 1/2 the juice from lime, 1/2 white onion, minced garlic, cilantro, and salt blend until smooth.
- To a 9×13 baking dish or similar size, add the refried beans and spread out to a single layer, carefully spread the guacamole (avocado mixture) over the refried beans (try not to mix the beans and guacamole together, now carefully spread the sour cream over the guacamole, sprinkle with the cheese, tomatoes, olives, and green onions. We enjoy scooping this mixture and eating it with tortilla chips.
Video
Notes
Nutrition
Calories: 518kcal | Carbohydrates: 35g | Protein: 13g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 44mg | Sodium: 933mg | Potassium: 1094mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1327IU | Vitamin C: 31mg | Calcium: 222mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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