This taco dip is a crowd-pleasing, seven-layer appetizer with beans, salsa, cheese, and toppings—perfect for game day, parties, or easy snacking.

1 (15 oz) can refried beans

½ cup sour cream

½ cup cream cheese, softened

1 tsp taco seasoning

¾ cup salsa or pico de gallo

1 cup shredded cheddar cheese (or Mexican blend)

½ cup chopped green onions

½ cup diced tomatoes

½ cup sliced black olives

¼ cup diced jalapeños (optional)

Optional garnish: chopped cilantro, hot sauce drizzle

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Layer 1: Spread refried beans in an even layer in a shallow dish or pie plate.

Layer 2: Mix sour cream, cream cheese, and taco seasoning until smooth; spread over the beans.

Layer 3: Spoon salsa or pico de gallo evenly on top.

Layer 4: Sprinkle shredded cheese over the salsa layer.

Layer 5–7: Add green onions, diced tomatoes, black olives, and jalapeños (if using).

Chill: Cover and refrigerate for at least 30 minutes before serving.

Serve: Serve with tortilla chips, sliced bell peppers, or crackers.

Make it ahead and store overnight for best flavor.

Swap sour cream for guacamole or add an extra guac layer.

Use vegan substitutions for dairy-free version.