Cilantro – If you aren’t a fan of cilantro, you can omit it, or try parsley, chives, or green onions.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.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.Top with the black olives and pico de gallo. Make sure to spread each layer out so it completely covers the previous layer.
Add the refried beans as the next layer, followed by layers of the sour cream, the guacamole, the salsa, and the cheese in that order. You can customize the toppings to your liking, but here are the most classic options, along with alternatives: For the first layer, add the cooked chorizo on the bottom of your baking dish. 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.Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Otherwise, it won’t mix smoothly with the sour cream. Spread the beans on a platter with a rim or lip. 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.The base layer for taco dip is simply taco meat, the same kind I use for taco salad:
For measurements, see the recipe card below.
#7 LAYER MEXICAN DIP HOW TO#
This section explains how to choose the best ingredients for taco dip, what each one does in the recipe, and substitution options.
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