Taco 5 layer dip


Taco 5 layer dip

Recipe by Julia PachecoCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking timeminutes


  • 2 – 16oz cans of refried beans

  • 2 tbs cream cheese, softened

  • 10oz rotel, drained

  • 2 tsp chili powder

  • 2 tsp garlic powder

  • 1.5 tsp cuman

  • 1/2 tsp onion powder

  • 1/2 cup chopped cilantro

  • 1.5 lime juice

  • 4 large avocados

  • 1/2 white onion

  • 1 tbs minced garlic

  • 1/4 tsp salt

  • 1 cup sour cream

  • 1/2 cup sliced cherry tomatoes

  • 1/2 cup shredded Mexican style cheese

  • 1/4 cup sliced black olives

  • 2 sliced green onions


  • 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.

Recipe Video


  • Chill in the refrigerator to store.

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