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Pool Dip Recipe

Pool Dip Recipe

A refreshing, crowd-pleasing layered dip perfect for any outdoor gathering or poolside snack session.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dip Base
  • 16 ounces Cream Cheese Softened
  • 1 cup Sour Cream
  • 1 packet Taco Seasoning Mix Low sodium preferred
  • 8 ounces Refried Beans Canned, heated slightly if needed
Toppings
  • 1 cup Guacamole Store-bought or homemade
  • 1 cup Salsa Medium heat
  • 0.5 cup Shredded Cheddar Cheese
  • 0.25 cup Black Olives Sliced
  • 0.25 cup Diced Tomatoes Optional
  • 2 tablespoons Green Onions Finely chopped, for garnish

Method
 

Instructions
  1. In a medium bowl, combine the softened cream cheese, sour cream, and taco seasoning mix. Beat with a hand mixer or whisk until smooth and well combined. This forms the first layer.
  2. Spread the refried beans evenly in the bottom of a 9-inch pie plate or serving dish. This forms the second layer.
  3. Carefully spread the cream cheese mixture over the refried beans, ensuring the layer is smooth and covers the beans completely.
  4. Top the cream cheese layer with guacamole, spreading it gently to avoid mixing with the layer underneath. If using store-bought guacamole, it must be fresh or relatively cool.
  5. Distribute the salsa evenly over the guacamole layer. Finally, sprinkle the shredded cheddar cheese, sliced black olives, and diced tomatoes on top.
  6. Garnish the entire dip with finely chopped green onions. Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold with tortilla chips.

Notes

This dip is best served chilled. Make sure all ingredients are cold before assembly, except for the refried beans which should be room temperature or slightly warm to spread easily. Double the recipe for large parties!