Ingredients
Units
Scale
- 18 ounces bean dip
- 16 ounces guacamole
- 16 ounces sour cream
- 1 package taco seasoning (about 1/4 cup)
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup sliced olives
- 1/4 cup chopped green onions
*Tortilla chips for serving.
Instructions
- Mix the sour cream and taco seasoning in a medium bowl.
- Prepare veggies by chopping the tomatoes, green onions, and olives (if not pre-sliced).
- Layer 1: spread out the bean dip in an 8×8 baking dish.
- Layer 2: spoon the guacamole on top and spread it out evenly.
- Layer 3: add the seasoned sour cream and spread evenly.
- Layers 4 to 7: sprinkle on shredded cheese, diced tomatoes, sliced olives, and chopped green onions.
- Chill for a few hours.
- Serve with tortilla chips, and enjoy!
Notes
- Customizing: This dip is easy to customize to your liking or according to what you have on hand. Don’t like guacamole? No problem – leave it out. Don’t have taco seasoning? Some people prefer to use plain sour cream.
- Substitutions: You can use refried beans instead of bean dip. Plain Greek yogurt can replace the sour cream. Also, feel free to change up the type of cheese and veggies used.
- Storage: Store in the refrigerator for 2 to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 284
- Sugar: 1.9 g
- Sodium: 772.1 mg
- Fat: 20.1 g
- Saturated Fat: 9.3 g
- Carbohydrates: 15.8 g
- Protein: 11.4 g
- Cholesterol: 43.8 mg
