Potluck Taco Dip

• Potluck dishes are sharable foods that can be enjoyed in individual portions.
• Our tasty taco dip features delicious layers that together form the ideal potluck appetizer or side dish.
• As a bonus, no heating up the oven is required.
• Not only is our recipe easy to assemble and transport, but it feeds up to a dozen hungry people.
• Most potluck dishes can be easily served and eaten by hand or with a fork or spoon.  
• To learn more potluck tips, click here.

Potluck taco dip recipe

Serves 12

Ingredients:

• 1 (16 oz.) container canned refried beans, cooked and cooled*
• 1 cup sour cream
• ½ cup (4 oz.) cream cheese, softened
• 1 (1 oz.) envelope taco seasoning
• 1 (16 oz.) container guacamole
• 1 cup (8 oz.) chunky salsa, mild recommended**
• 1 (8 oz.) bag shredded Mexican four cheese
• 1 cup shredded Romaine lettuce
• 1 (16 oz.) container Pico de Gallo, mild recommended**
• Chopped cilantro, optional 
• Tortilla chips for serving

Ingredient notes:

*Heating canned beans before consuming them is often recommended to ensure safety. To cook refried beans on the stovetop, open the can and scrape them into a saucepan. Stir them constantly over medium heat until they are hot and smooth. Let the beans cool completely before using them in this recipe.

**We recommend using mild Pico de Gallo and Salsa as it is generally more eater friendly. However, should your potluck crowd prefer spicy – go for it and use medium or hot Pico de Gallos & salsas instead.

Directions:

Spread the cooked and cooled refried beans onto the bottom of an 8-inch baking dish. Mix the sour cream, cream cheese and taco seasoning together until well combined. Spread the sour cream mixture evenly over the refried beans. Spread a layer of guacamole evenly over the sour cream mixture. Add even layers of salsa and cheese over top. Then top with the Romaine lettuce and finish with some Pico de Gallo. Garnish with chopped cilantro. Serve with chips.

Top serving tips:

• This dip is best served fresh the day it’s made.
• When prepped ahead, keep dish covered in the refrigerator until serving time.
• When ready to eat, put a serving spoon in the dip for easy scooping.
• May be served with warm tortillas in lieu of chips.