J Dub’s TexMex Taco dip is the BOMB!

I have two secrets.

The pinto beans.

I mash the pinto beans from my Instapot Pinto Beans recipe.

Trust me, canned beans won’t do this dip justice.

And, the fresh guacamole.

YES, get the avocados and make it yourself.

Here’s my recipe.

J Dub’s TexMex Taco Dip

Recipe by Jennifer Williams

• Total Time20 minutes
• Yield16 servings 1x

I will put my version of this 7 layer dip up against any other recipe.  It is THAT good.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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Print Recipe

Ingredients

Scale 1x2x3x

• 2 cups of my Instapot pinto beans, drained and mashed 
• 8 ounces cream cheese, softened
• 1 cup sour cream
• juice of half a lime
• 1 heaping Tablespoon taco seasoning
• 1 recipe of my homemade guacamole
• 1/2 cup salsa (I use Mateo’s Gourmet Salsa in Medium)
• 6 ounces chopped black olives (I use whole pitted and chop them myself so get a bigger dice)
• 2 tablespoons pickled jalapeños, chopped
• 2 cups grated cheddar cheese (not pre-packaged)
• 1 bundle green onions, diced (optional)

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Instructions

1. Mash the beans.
2. Spread the beans on the bottom of 8 x 11 casserole dish.
3. Mix sour cream, cream cheese, taco seasoning, and lime together.
4. Spread over the bean layer.
5. Cover and chill while preparing the guacamole.
6. Next, spread the guacamole over the cream cheese layer.
7. Top with shredded cheddar.
8. Sprinkle with chopped olives and diced jalapeños.
9. You can also add chopped green onions if desired.
10. Chill at least 4 hours or until ready to serve.

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• Prep Time: 20 minutes (plus chill time)
• Category: Appetizers
• Cuisine: American

Drop me a comment below and let me know what you think of J Dub’s TexMex Taco Dip.

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