Description
A no-bake layered taco dip with seasoned refried beans, a tangy cream cheese base, drained salsa, sharp cheddar, and fresh toppings under a piped sour cream spiderweb. Assembled in one 9×13 pan and chilled, it feeds sixteen and travels well to Halloween parties and potlucks.
Ingredients
16 oz canned refried beans
1 tsp ground cumin
8 oz cream cheese, softened
1 cup sour cream
2 tbsp reduced-sodium taco seasoning
1 tbsp lime juice
1 cup thick salsa, drained
2 cups shredded sharp cheddar
1 1/2 cups shredded romaine
1 cup seeded diced tomato
1/2 cup sliced black olives
4 green onions, sliced
1/2 cup sour cream plus 1 tsp milk, for the web
Instructions
1. Soften the cream cheese on the counter for 30 minutes. Cold cream cheese leaves lumps that will not smooth out later.
2. Stir the refried beans with the cumin until loose and spreadable, then spread into a 9×13 dish. The surface should look matte and even, with no torn patches.
3. Beat the softened cream cheese with 1 cup sour cream, the taco seasoning, and the lime juice until glossy and lump-free, about 2 minutes.
4. Spread the cream cheese mixture over the beans in a thin, steady sweep, working from the center outward so the bean layer stays put.
5. Chill the pan uncovered for 30 minutes so the layers set and will not slide during transport.
6. Drain the salsa in a sieve for 5 minutes, then spoon it over the chilled base in a thin layer. Standing liquid means it needs longer.
7. Scatter the cheddar, then the shredded romaine, diced tomato, sliced olives, and green onions.
8. Thin the remaining 1/2 cup sour cream with 1 tsp milk, pipe concentric circles from the corner of a zip-top bag, then drag a toothpick outward through the rings to pull them into a web.
9. Cover and refrigerate until serving. The web holds its shape when the lines rest on the cheese rather than sinking into wet salsa.
Notes
Assemble on the day you serve. Lettuce wilts overnight and releases water that pools under the toppings.
Taste the cream cheese layer before spreading it. That is the last stage where the seasoning can still be corrected.
Seed the tomatoes before dicing, since the jelly around the seeds is almost pure water.
Use a wide shallow pan rather than a deep bowl so the spiderweb stays visible.
Transport flat in a cooler with ice packs, covered and out of the sun.
Keep the dip at or below 40F and discard perishable dip left at room temperature longer than two hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: About 1/2 cup dip
- Calories: 165 kcal
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 33mg