Layered taco dip is my go-to appetizer for summer parties.

This layered taco dip is incredibly easy and fast to throw together, everyone devours it, it can be made in advance, and I don’t have to turn on my oven.

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Layered Taco Dip Ingredients

• 1 can of refried beans
• 8 ounces softened cream cheese
• 1 cup sour cream (or substitute plain, unflavored Greek Yogurt)
• 1 packet of taco seasoning (make your own for a gluten-free version)
• 8 ounces of your favorite salsa, homemade or store-bought
• 2 cups of shredded cheese, such as cheddar, Colby jack, mozzarella, etc.
• shredded lettuce
• diced tomatoes
• diced red onion
• sliced olives (optional, we leave these off because not everyone loves olives in our family)

Directions

1. In a 9×13 Pyrex dish, evenly spread the refried beans across the bottom.
2. Combine the cream cheese, sour cream, and taco seasoning in a bowl, and stir or beat until well combined. Layer this mixture on top of the refried beans
3. Next, add the salsa and spread it on top of the cream cheese mixture.
4. Next, add the shredded cheese evenly.
5. Last, top with any of the vegetables that you like, such as chopped lettuce, diced tomatoes, diced red onion, and olives.
6. Store in the fridge until ready to serve. Serve with nacho chips. This can be made one day in advance. Leftovers will keep for about four days in the fridge.

Another favorite summer appetizer is Zesty Cowboy Caviar!