This Nacho Dip is hot, gooey and delicious — perfect for game day, Cinco de Mayo or any day that needs to be spiced up! Don’t forget the chips!
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About this Nacho Dip recipe
It’s rare to meet someone who doesn’t like cheese. Ok, yes, there are those that are lactose intolerant (me too, to a degree — thank goodness for Lactaid!) but otherwise, cheese is a universal language of love. Whether it’s shredded on top of a taco or melted in a mozzarella stick, there’s just something about it that is absolutely irresistible.
Because there are so many cheese lovers out there, a cheesy recipe is typically my go-to for entertaining. I’ve shared how popular my bacon ranch cheese ball is, and today I’m letting you in on another crowd favorite: Nacho Dip.
Nacho Dip stars all of your favorite nacho toppings, melted into one delicious dip. This casserole-style serving lets you switch up how you serve it, offering a variety of vessels to meet the needs of your guests.
It would be perfect for cheering on your team during the Big Game or as an appetizer for your Cinco de Mayo fiesta. It’s so delicious, it’s hard to think of a scenario when you wouldn’t want to serve it!
More appetizer recipes: Totchos • Steak Nachos • Baked Jalapeño Poppers
Why you’ll love this recipe
I just know you’re going to love this easy Nacho Dip!
- It’s easy to customize for dietary preferences and restrictions. Use my recipe as a guide and change it up to meet your needs!
- This layered Nacho Dip comes together quickly but is so satisfying to eat. You can enjoy this ooey gooey goodness in under half an hour.
- It’s a crowd pleaser that’s perfect for hosting or attending!
Tools & equipment
This Nacho Dip is super easy to make and I’m guessing you already have what you need hidden in your kitchen cupboards!
Round up a cutting board and knife, skillet and baking dish. You’ll also need access to an oven and range to truly get these flavors melted together. And that’s it! See, I told you it was going to be easy.
Ingredients
Don’t be intimidated by the length of this list! You can change up the recipe depending on how you want your Nacho Dip to taste or what you have on hand. I use:
- Diced yellow onion
- Ground beef
- Taco seasoning
- Refried beans
- Diced tomato
- Hot sauce (optional)
- Sour cream
- Shredded Mexican cheese
- Sliced jalapeño
- Sliced red onion
- Tortilla chips, for serving
Topping ideas
Here’s where you can go a little wild! Top your dip with almost anything your heart desires. Some of my favorites include:
- Avocado
- Cilantro
- Corn
- Scallions (also known as green onions)
- Black olives
- Bacon
Substitutions & variations
As I’ve mentioned above, one of the reasons this Nacho Dip is so great for entertaining is its versatility.
To make it vegetarian, omit the meat. You can skip it altogether and let the flavors stand on their own or add an alternative, like plant-based meat, black beans or chickpeas.
Mix up the meat to fit your crowd. Grilled chicken or even chorizo would be great alternatives to the beef in the recipe!
If you prefer black beans to refried, go ahead and make the switch! You may want to slightly mash them as you layer your dip so they combine more like the refried beans do.
While tortilla chips are the expected pairing for this delicious dip, take it to the next level by making them at home! You can also offer gluten-free chips and/or veggies to fit any dietary restrictions that may be present.
Instructions
Now, let’s get layering! This dip has depth, with layers of ingredients that come together for something that’s ‘nacho’ average snack.
First, preheat your oven to 350°F (177°C). Then you’ll want to dice your yellow onion and cook in a skillet over medium heat until it is soft, typically around 5 minutes. Add your ground beef to the skillet and cook until browned.
Drain the grease from your skillet and stir in your taco seasoning. Ensure everything is well combined.
Grab your baking dish and begin to layer your ingredients. Start with a layer of refried beans, ensuring the bottom of the pan is covered with a thick layer. Add your beef and onion mixture atop the beans, again ensuring full coverage of the layer below.
Dice your tomato and place on top of the beef layer. Add your hot sauce, if desired, by giving a few shakes around the dish (you can add more if you like a little extra spice). Cover with a layer of sour cream, then sprinkle on your cheese and add the slices of jalapeño and red onion — and any other toppings you like.
Bake your dip for 15-20 minutes, or until it’s nice and bubbly. Add any additional toppings and enjoy while it’s warm for maximum gooeyness!
Tips & tricks
This is ‘nacho’ average dip — here are some tips to make it top notch:
- Before removing your dip from the oven, switch over to a broil setting for 1-2 minutes. This will create a gorgeous golden top that you’ll want to dive right into!
- Thicker layers will make for a longer bake time. Keep an eye on your dip so you know when it’s just right.
- Grate your own cheese instead of using pre-shredded.
- Set up a toppings bar to allow your guests to customize their dip after they serve it for a fun interactive option.
What to serve with Nacho Dip
Anything with Mexican flair would pair well with this cheesy delight! You can’t go wrong with a frozen margarita and some homemade salsa or guacamole.
If you want to give guests some lighter options to balance out the cheese, try Shishito peppers (which take less than 15 minutes) or cilantro pineapple salsa for bright flavor. A light and refreshing ranch water is another great drink option.
FAQ
If you prefer to use cream cheese instead of sour cream, you certainly can! Just know that it will change the flavors up a bit.
If there’s any Nacho Dip left over, store it in the fridge in an airtight container. To reheat, you can pop back into the oven (in an oven-safe container) or do a quick reheat in the microwave.
More dip recipes
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Nacho Dip
ingredients
- ½ large yellow onion diced
- 1 pound ground beef
- 3 tablespoons taco seasoning or 1 1 ounce packet
- 14 ounces refried beans
- 1 medium tomato diced
- 2 tablespoons hot sauce optional
- 8 ounces sour cream
- 8 ounces shredded Mexican cheese
- 1 medium jalapeño sliced
- ½ large red onion sliced into rings
- tortilla chips for serving
- additional toppings if desired, such as chopped cilantro or diced avocado
instructions
- Preheat oven to 350°F (175°C).
- In a skillet, cook the yellow onion over medium heat until soft, about 5 minutes. Add ground beef and cook, stirring often until browned and cooked-through. Drain grease and stir in taco seasoning.
- In a 9×13-inch baking dish, layer the ingredients in this order: refried beans, beef and onion mixture, diced tomato, hot sauce (if using), sour cream, shredded cheese, jalapeño slices, and red onion.
- Bake for 15-20 minutes, until bubbly. Broil for 1-2 minutes for a browned, golden top if desired.
- Serve warm with tortilla chips. Customize with more toppings like chopped cilantro or diced avocado, if desired.
notes
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Linda | Brunch with Joy says
Same here…I totally wish I can have recipes of my favorite restaurants. And this deconstructed nachos looks wonderful, definitely perfect for football season.
Susannah says
I see both sides. If I could make it at home, it wouldn’t be the same! But it would be nice especially if the restaurant closes or if I move away and can’t get those dishes often!
Tanya @ Mom's Small Victories says
Yum, this looks like a great cookbook. thanks for the chance to win it!
Susannah says
It’s super awesome. Thanks so much for stopping by, Tanya!