This is a Mexican layer dip that you’ll want to eat more and more and so will your guests. It’s a cold dip that’s mildly spicy and perfect for potlucks. Make it and watch it disappear!
When I take this yummy recipe to parties, it’s a huge hit! People can’t stop eating it. There are no leftovers! Not one spoonful. That’s what I like to see when I bring a dish to a party. Many people tell me how good this taco dip is and then ask for the recipe. Check out my Black Bean and Corn Salad too. I use it as a dip too.
I’m happy to share it with you. I adapted this recipe from an old recipe but, am unsure of which lucky blogger invented the recipe. If you happen to know, please let me know if the comments below. I’d be happy to give credit where credit is due.
This black bean dip reminds me a little bit of my Chorizo Ground Sausage Loaded Sheet Pan Nachos. The nachos have black beans and corn too. It’s another yummy appetizer that will disappear at parties. I just LOVE nachos! Don’t you?
Disclosure: This post contains affiliate links which means, if you make a purchase, I’ll receive a very small commission but, the price you pay is the same.
Cold dips are perfect for summer but, this dip is really a hit any time of year. People just love hanging out by the food.
Black Bean Layered Taco Dip
Putting this Mexican layer dip in an aluminum pan makes it easy to transport to potlucks and toss after use.
Ingredients for Black Bean Layered Taco Dip:
- 16 oz cream cheese, softened
- 8 oz sour cream
- 8 oz taco sauce
- 2 oz taco seasoning (2 packets)
- 8 oz Mexican Shredded Cheese or Cheddar
- 1 cup black beans, rinsed
- 1/2 cup canned sweet corn
- 1 cup diced fresh grape tomatoes or any variety
- 1 1/2 cups shredded Romaine lettuce
See instructions below.
This recipe is simple. Just mix the cream cheese, sour cream, taco sauce and taco seasoning together and put it in a casserole dish. Then, top the mixture with shredded cheddar cheese or Mexican blend cheese, followed by black beans and corn. Last top with cut grape tomatoes and shredded lettuce!
This is such a yummy cold taco dip! I always serve it with Tostitos Scoop tortilla chips. Scoops are just perfect for dips! But, you can serve carrot chips, celery or even broccoli to dip in it!
This dip is perfectly paired with Skinny Peach Mango Mojitos!
This taco dip is so tasty! It’s perfect for large gatherings. I take it to parties and am always told how good it is. If you’re looking for an appetizer that will be well received, this is it!
See more delicious appetizer recipes.
You may also like:
Ground Sausage Chorizo Loaded Sheet Pan Nachos
Black Bean Layered Taco Dip
Ingredients
- 16 oz cream cheese, softened
- 8 oz sour cream
- 8 oz taco sauce
- 2 oz taco seasoning ((two packets))
- 8 oz Mexican Shredded Cheese or Cheddar
- 1 cup black beans, rinsed
- 1/2 cup cup canned sweet corn
- 1 cup diced fresh grape tomatoes or any variety
- 1 1/2 cups cups shredded Romaine lettuce
Instructions
- First, in a large mixing bowl add cream cheese, sour cream, taco sauce and taco seasoning. Mix until well combined.
- Then, spoon the mixture evenly into a 13"x 9"x 3"pan.
- Next, sprinkle shredded cheese over the mixture.
- Then, add the black beans and corn.
- Last, add diced tomatoes and shredded lettuce, cover and refrigerate 2-4 hours before serving.
Notes
Storage:
Store leftovers in the refrigerator for up to three days. If serving outside in warm weather, put dip on ice and serve in the shade. It may spoil if exposed to heat for too long.Did You Make This Recipe?
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