Bab's South of the Border Taco Dip

Bab's South of the Border Taco Dip

javaqueen 5

"Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip."

Ingredients 1 h {{adjustedServings}} servings 234 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
  2. Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
  3. In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
  4. Spread the cooled beef mixture over the cream cheese.
  5. Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
  6. Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
  7. Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.
Tips & Tricks
Hot Artichoke and Spinach Dip II

This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!

Chef John's Buffalo Chicken Dip

See Chef John’s secrets for making the best game-day dip ever!


  • Cook's Notes
  • I use my large springform pan for this because it is so pretty once unmolded and you can see all the layers.
  • I leave it up to you to decide if you want to use ground turkey or beef, non-fat or low fat cheeses, hot or mild taco sauce.
  • To make ahead, finish the dip through layering on the Cheddar cheese in Step 3. Tightly cover the dip with plastic wrap and refrigerate. Before serving, finish layering the lettuce, green onions, taco sauce, and ingredients called for in Step 4.
Rate recipe

Your rating


Reviews 4

  1. 5 Ratings

Sarah Jo

I used ground turkey instead of ground beef and reduced fat cream cheese/sour cream. I did run the adobo peppers through the blender with a little of the sauce, then added it to the skillet with the browned ground turkey to make a little sauce. I did not bother using a springform pan, I just layered it in a 9x13 glass baking dish. We could still see the layers but it wasn't a hassle trying to un-springform it. We LOVED this dip. LOVED it. The adobo peppers MADE this dip. I can't believe I never thought of this before.

Baking Nana

I made this in a spring form pan as the submitter recommended - it makes a nice presentation but a mess to serve. I would prefer to do the first layer as meat and refried beans - I more solid base. Also - if this is made in advance the avocado really need to be covered with the taco sauce or sour cream. Even with lime, avocado will turn brown if exposed to air. The cream cheese layer seemed a little too rich to me - I would suggest using half sour cream. Pico de Gallo would be a wonderful addition.


This is DELICIOUS. I took it for a potluck and came home with an empty pan. Makin it again for the superbowl. Thanks Javaqueen