5 Layer Mexican Taco Dip made with cream cheese, black beans, salsa, sour cream and shredded Cheddar cheese. Perfect for get togethers or game day snacking!
Football season is fast approaching and for us that means watching our favorite collegiate games.
WE ARE a Penn State and Virginia Tech HOKIES household and love to indulge on snack foods like this Taco Dip.
Honestly, we even forgo meals on game days and sometimes just eat picky foods like wings, dips and crudités.
This deliciously cheesy Mexican dip has five layers, can be ready in about 30 minutes and and tastes great with tortilla chips or even cut up vegetables!
Equipment
Ingredients Needed
For this recipe you’ll need the following ingredients:
Cream Cheese: Use block cream cheese; not whipped. If you want to lighten up the fat content, you can use low fat or fat free. It will spread a little easier if you allow the cream cheese to sit out at room temperature for an hour before you make this recipe.
Black Beans: You’ll need a 15-ounce can of black beans that have been rinsed under cold water until it runs clear.
Salsa: I used jarred store bought salsa, but you can use homemade pico de gallo in this recipe.
Sour Cream: Regular sour cream was used in this recipe, but you can use reduced fat.
Taco Seasoning: You can make your own or use some from a 1-ounce package. Any leftover can be used in other recipes like Taco Baked Sweet Potato Casserole. Low Fat Taco Spaghetti Casserole or Taco Baked Chicken.
Shredded Cheddar Cheese
Optional Garnish: You can use sliced olives or jalepeno peppers or chopped scallions as an optional garnish.
How do you make 5 layer Mexican Taco Dip?
- Preheat the oven to 350 degrees F. Spread the cream cheese evenly on the bottom of a 2-quart oven safe baking dish; then top with the rinsed and strained black beans and then the salsa.
- Next, combine the sour cream and taco seasoning in a small bowl; then spread on top of the salsa.
- Add the cheese on top; then place in the oven and bake for 15 minutes or until the cheese has melted and the dip is hot and bubbly.
- Remove from the oven, garnish as desired; then serve hot with tortilla chips or cut up vegetables.
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Taco Dip
Ingredients
- 8 ounces cream cheese (room temperature)
- 1- (15-ounce) can black beans (rinsed and drained)
- 1 cup salsa
- 8 ounce sour cream
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- (optional garnish) sliced olives or jalepeno peppers, chopped scallions
Instructions
- Preheat the oven to 350 degrees F.
- Spread the cream cheese evenly on the bottom of a 2-quart oven safe baking dish; then top with the black beans and then the salsa.
- Next, combine the sour cream and taco seasoning in a small bowl; then spread on top of the salsa.
- Add the cheese on top; then place in the oven and bake for 15 minutes or until the cheese has melted and the dip is hot and bubbly.
- Remove from the oven, garnish as desired; then serve hot with tortilla chips or cut up vegetables.
A real treat!