FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
layered taco dip recipe
- Total Time: 130 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This layered taco dip recipe is a vibrant and flavorful dish featuring Mediterranean spices and fresh pomegranate, perfect for gatherings or an easy weeknight meal. It combines a savory spiced beef base with creamy layers, fresh vegetables, and unique tahini and pomegranate-za’atar toppings.
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1.5 teaspoons coriander
- 1 teaspoon smoked paprika
- 1 teaspoon sumac
- 0.5 teaspoon dried oregano
- 0.125 teaspoon cinnamon
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt (for beef)
- 14.5 ounces diced tomatoes, undrained (1 can)
- 8 ounces cream cheese, softened (reduced-fat optional)
- 1 cup sour cream (Greek yogurt optional)
- 1 tablespoon fresh lime juice
- 15 ounces lard-free vegetarian refried beans (1 can)
- 2 cups Monterey Jack cheese, shredded
- 2 cups romaine lettuce, shredded
- 1 large ripe tomato, finely diced
- 4 ounces sliced black olives, drained
- 4 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons water
- 0.25 teaspoon salt (for drizzle)
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 1.5 teaspoons za’atar
- 0.75 cup pomegranate seeds
Instructions
- Cook the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it apart, until browned with no pink remaining, about 6-8 minutes. Drain excess fat thoroughly.
- Sauté Aromatics and Spice: Add 1 medium diced yellow onion to the skillet; cook until softened and translucent, about 5 minutes. Stir in 2 minced garlic cloves and all Mediterranean spices (cumin, coriander, smoked paprika, sumac, dried oregano, cinnamon, black pepper, and 0.25 teaspoon salt); cook for 1 minute until fragrant.
- Simmer Tomatoes: Stir in 14.5 ounces undrained diced tomatoes. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes to meld flavors. Remove from heat and cool for 15 minutes.
- Prepare Creamy Base: In a medium bowl, combine 8 ounces softened cream cheese, 1 cup sour cream, and 1 tablespoon fresh lime juice until smooth and evenly combined.
- Assemble First Layers: Choose a clear glass serving dish (e.g., a 9×13 inch baking dish). Spread the cream cheese mixture evenly across the bottom. Next, gently spread 15 ounces lard-free vegetarian refried beans over the cream cheese layer (stir with warm water if too firm).
- Add Beef and Cheese: Evenly spread the cooled Mediterranean spiced beef mixture over the refried bean layer. Sprinkle 2 cups shredded Monterey Jack cheese generously over the beef layer.
- Arrange Fresh Toppings: Arrange 2 cups shredded romaine lettuce over the cheese. Top with an even layer of 1 large finely diced fresh tomato and 4 ounces drained sliced black olives.
- Prepare Drizzle and Crunch: For the tahini drizzle, whisk together 4 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 to 3 tablespoons water, and 0.25 teaspoon salt. For the pomegranate-za’atar crunch, combine 0.5 cup chopped fresh parsley, 0.25 cup chopped fresh mint, 1.5 teaspoons za’atar, and 0.75 cup pomegranate seeds. Drizzle tahini over the dip and sprinkle with the pomegranate-za’atar crunch.
- Chill to Set: Cover the dish and refrigerate for at least 1 hour to allow layers to set and flavors to deepen before serving.
Notes
For a lighter option, use reduced-fat cream cheese or Greek yogurt in place of sour cream. For quicker prep, use pre-shredded cheese and pre-chopped olives. The beef mixture and cream cheese blend can be prepped a day ahead and stored separately in the fridge. If cream cheese is too cold, microwave for 10-15 seconds to soften. Embrace fresh seasonal produce for best flavor.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Assembly, Stovetop, Chilling
- Cuisine: American (Mediterranean-inspired)
Nutrition
- Serving Size: about 0.75 cup (170 g)
- Calories: 350 calories
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg