Short on time and searching for an easy, quick taco-style dip to whip up? This vegetarian layered taco dip is it! It’s a cold, no-cook taco dip made with layers of taco-seasoned cream cheese and sour cream, refried beans, salsa, and more! It’s an easy make-ahead appetizer, ready in 15 minutes!
In a small bowl, combine the refried beans with 1 tablespoon taco seasoning until combined. Spread in an even layer on the bottom of a 9-inch pie pan or 1-2 quart baking dish.
16 ounces vegetarian refried beans
In a separate bowl, add the cream cheese, sour cream, salt, and remaining taco seasoning (about 2 Tablespoons). Use a hand mixer or muscle strength to combine until smooth. Spread the layer on top of the beans. If possible, place these two layers in the fridge at least 2 hours before serving (up to 24 hours in advance) to allow the flavors to develop.
8 ounces cream cheese, 8 ounces sour cream, ½ teaspoon kosher salt
Spread the layer of salsa and top with shredded cheese. Then sprinkle the black olives and jalapeno slices across the top. Finish with shredded lettuce, cilantro leaves, and green onions. Serve cold or room temperature with tortilla chips - enjoy!
1 cup salsa of choice, 1 cup shredded Mexican-style cheese, ¼ cup black olive slices, ¼ cup pickled jalapenos, 1 ½ cups romaine lettuce, ¼ cup cilantro, 2-4 Tablespoons green onions
The dip develops more flavor if it’s made in advance. Prep the bean and sour cream layers, up to the point of the cheese, if desired, and cover and place in the fridge for 2 hours or overnight before finishing with the remaining layers and serving.