Layered Taco Dip Recipe
- Preparation 25 min
- Cooking 20 min
- Servings 12
- Freezing I do not suggest
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🌮 The dip that got everybody dancing!
When I brought this dip out, everyone cried tears of joy. They danced, lit campfires and started singing! A creamy cream cheese and lime base, a layer of salsa and black beans with cumin, Monterey Jack, then crispy bacon, black olives, tomatoes and cilantro on top. Why bacon and olives on a taco dip? Because it’s just that good, that’s why!
🏈 For the Super Bowl, happy hour or the holiday party
This is THE layered party dip. At the Super Bowl, at happy hour with friends or at the holiday party, put it in the middle of the table with a big bowl of corn chips and watch it disappear. Nothing to cook except the bacon, it comes together a few hours ahead and waits patiently in the fridge.
🎒 The perfect potluck dish
Invited to a potluck? This one is a guaranteed hit. Build the layers at home, bring the toppings separately, and top it once you get there, at the last second. It shows up beautiful and fresh, and it’s always the first empty dish on the table.
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🧀 A smooth base
Take the cream cheese out of the fridge well ahead: softened, it whips up in seconds with no lumps. The hand mixer does all the work with the sour cream, garlic, lime juice and chives. The hot sauce is optional, so only add it if your crowd likes it. Taste before adding pepper, the salsa will bring flavor too.
🥫 The salsa and black beans
I used a store-bought mild salsa, but medium or hot works great too if you like it spicier. Pick a thick one, otherwise the middle layer runs into the base. Rinse the black beans well and drain them properly before mixing them with the salsa and cumin. Spread that layer gently with the back of a spoon so the layers don’t mix.
🧀 Cheese in two steps
Three quarters of the Monterey Jack goes on the salsa before the dip goes in the fridge, and the last quarter goes on with the toppings when it’s time to serve. That way there’s cheese in every bite, and the top still looks great. Grate your own cheese: it has more flavor and it’s softer than pre-shredded. Three cups sounds like a lot, but it’s what makes this dip.
🥓 Nice crispy bacon
I make my bacon in the oven, on a foil-lined baking sheet, for about 20 minutes at 400°F. It’s less messy than a skillet, and it’s crispy from end to end. Let it cool completely before crumbling it, otherwise it goes soft. And it goes on the dip at the last second so it stays crispy.
🍅 Toppings at the last second
The tomatoes absolutely have to be seeded, or their juice runs onto the cheese and the dip gets soggy. Dice the green pepper and tomatoes small so every chip scoops up a little. Only top it when it’s time to serve: the bacon stays crispy, the cilantro stays fresh, and everything looks great on the table. That colorful top is what makes everybody get up to come see.
🎒 For a potluck
Build the base, salsa and cheese at home, right in the serving dish, then cover it well. Put the toppings in small separate containers, along with the rest of the cheese. Once you get there, you top it in two minutes, right before it goes on the table. Bring the chips and lime wedges too, and you won’t have to ask your hosts for a thing.
🌽 What to dip in it
Corn tortilla chips are the go-to, and pick sturdy ones so they don’t snap in the dip. Raw veggies work great too: celery, carrot, cucumber or bell pepper sticks. The lime wedges on the side are for anyone who wants an extra hit of freshness. Keep a second bag of chips on hand, you’re going to need it.
📅 Make-ahead prep
I don’t suggest making it the day before: make it the same day, a few hours before the party. In the morning, cook the bacon and dice the pepper, green onions and tomatoes, then store everything in the fridge in labeled containers. A few hours before your guests arrive, build the layers and put the dish in the fridge. The toppings always wait until the last second.
❄️ Storage
Leftovers easily keep 3 to 4 days in the fridge, well covered. The toppings soften a little, but the dip stays good. I do not suggest freezing it: the creamy base and the tomatoes don’t like it at all. Keep leftover bacon and toppings separate if you made too much.
✅ What to serve with my layered taco dip recipe
For a full party spread, serve it with my baked pizza dip: one cold, one hot, everybody’s happy. Add my kickass nachos with homemade chili and my homemade guacamole. And if you want to make your own salsa, try my traditional Mexican salsa.
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Bacon
- 8 slices bacon (about 250 g)
Creamy base
- 1 cup (250 ml, 250 g) cream cheese, softened
- ½ cup (125 ml, 120 g) sour cream
- 1 garlic clove, very finely chopped
- Juice of ½ lime
- 1 tsp (5 ml) hot sauce (optional)
- 2 tbsp (30 ml) fresh chives, finely chopped
- Freshly ground pepper
- Salsa and black beans
- 1 ½ cups (375 ml) thick mild salsa
- 1 can (540 ml) black beans, rinsed and drained
- ½ tsp (2 ml) ground cumin
Cheese
- 3 cups (750 ml, 320 g) Monterey Jack cheese, grated
Toppings
- 1 green bell pepper, finely diced
- 3 green onions, chopped
- ½ cup (125 ml, 75 g) sliced black olives, drained
- 2 medium tomatoes, seeded and finely diced
- ¼ cup (60 ml) fresh cilantro, chopped
To serve
- 1 large bag corn tortilla chips
- 1 lime, cut into wedges
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Preparation
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lay the bacon side by side and bake for about 20 minutes, until nice and crispy. Pat dry on paper towels, let cool, then crumble.
- With a hand mixer, beat the cream cheese, sour cream, garlic, lime juice, hot sauce and chives until smooth. Season with pepper.
- Spread the creamy base over the bottom of a shallow 9-inch (23 cm) round dish, like a pie plate.
- In a bowl, mix the salsa, black beans and cumin. Gently spread over the creamy base.
- Cover evenly with ¾ of the grated cheese. Cover and refrigerate for at least 1 hour, or up to a few hours.
- Right before serving, top with the remaining cheese, then the bacon, green pepper, green onions, olives, tomatoes and cilantro. Serve with the corn chips and lime wedges.
This one has a cream cheese, sour cream and lime base, a layer of salsa and black beans with cumin, Monterey Jack, and toppings of bacon, green pepper, green onions, black olives, tomatoes and cilantro.
Spread the creamy base in a round dish, add the salsa and black bean layer, then the grated cheese. Refrigerate at least 1 hour, then add the toppings right before serving.
You can, but I suggest making it the same day, a few hours before serving. Always add the toppings at the last second.
A classic 7 layer dip uses guacamole and refried beans. This one has a lime cream cheese base, a salsa and black bean layer and Monterey Jack, topped with bacon and black olives.
Corn tortilla chips, raw veggies and lime wedges.
I do not suggest it. The creamy base and tomatoes don’t hold up. It keeps 3 to 4 days in the fridge.
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