5-Minute Taco Dip
Layers of creamy cumin-spiked bean dip, crisp lettuce, cheddar, juicy tomatoes, black olives and green onions — built in five minutes with zero cooking. The no-effort dip that disappears first at every game day and barbecue.
Prep
5 min
Cook
0 min
Total
5 min
Serves
8
Ingredients
Creamy base
- 8 oz sour cream
- 9 oz bean dip
- 1/2 tsp cumin
- Pinch of kosher salt
Toppings
- 1 1/2 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 1 cup grape tomatoes, halved
- 1 cup black olives, pitted and halved
- 1/2 cup thinly sliced green onions
To serve
- Tortilla chips
Method
- 1
Stir the sour cream, bean dip, cumin and salt together in a medium bowl until smooth. Spread the mixture evenly over your serving dish. Scatter the shredded lettuce over the creamy base. Add an even layer of shredded cheddar. Top with the halved tomatoes and black olives. Finish with the green onions and serve with plenty of crispy tortilla chips.
- 2
serve with plenty of crispy tortilla chips.
- 3
Bon appetit
Tips
- Build it no more than an hour ahead — the lettuce stays crisp and the base doesn't weep.
- Halve the tomatoes so they sit flat instead of rolling off every chip.
- Sturdy chips only; thin ones snap in the bean layer.
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