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This spreads each layer all the way to the edges of the dish before adding the next, since gaps or thin spots mean some bites end up with fewer layers than others once it's scooped and served. Chilling the dip for at least an hour before serving lets the layers firm up enough to hold together when a chip scoops through them, rather than sliding apart into a mess.
Per serving
220kcal
Calories
6g
Protein
12g
Prep Time
25 min
Cook Time
0 min
Servings
10 people
Difficulty
easy
Carbs
17g
Fat
3g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
In a bowl, mix the sour cream, cream cheese, and taco seasoning until smooth.
Spread this mixture evenly across the bottom of a large serving dish, reaching all the way to the edges.
Spread the refried beans in an even layer over the cream cheese mixture.
Layer the guacamole evenly on top of the beans.
Scatter the shredded lettuce over the guacamole.
Add an even layer of diced tomatoes.
Sprinkle the shredded cheddar cheese over the tomatoes.
Top with sliced black olives and diced red onion.
Cover and refrigerate for at least 1 hour before serving, to let the layers set.
Serve cold with tortilla chips.
Spread Each Layer to the Edges: Gaps or thin spots mean some bites will end up with fewer layers than others once the dip is scooped, so take the time to spread evenly. Chill Before Serving: At least an hour in the fridge lets the layers firm up enough to hold together when a chip scoops through, rather than sliding apart. Layer Wet Ingredients Carefully: Placing watery toppings like tomatoes between drier layers, rather than directly against the cream cheese base, helps keep the dip from becoming soggy.
Yes, it's actually best made a few hours or even the night before, covered and refrigerated, which gives the layers time to set and makes for easier scooping.
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