Baked taco dip


  • 1 (16-ounce) can refried beans
  • 3 avocados
  • 3 Tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1 bunch green onions, chopped thinly
  • 1 (8-ounce) container sour cream
  • 1 packet taco seasoning
  • 1/2 cup drained green chilies
  • 1/2 cup sliced black olives
  • 5 tomatoes, seeded and chopped
  • 2 cups shredded cheddar cheese

For this recipe, Alison and her friend Bree, of, traded places. Bree shared her version on, while Alison shared her vegan variety of this recipe on Bree's site. You can see Alison's Vegan Baked Taco Dip here.


Preheat the oven to 350 degrees. Mash the avocados in a small bowl. Add the lime juice and salt to taste.

Add about 1/4 cup chopped green onions to the mashed avocados. Set aside.

Stir together the sour cream and taco seasoning in another small bowl. Set aside.

Spread the refried beans into a casserole dish. Add the avocado and spread evenly.

Layer the sour cream mixture and spread evenly.

Add the green onions, chiles, black olives, and tomatoes. I reserve some of the vegetables for the top after it has been baked.

Cover with shredded cheese.

Bake for 20-30 minutes or until the cheese is melted and bubbly. Top with the remaining green onions, olives, and tomatoes.