7 Layer Taco Dip

Make my Seven Layer Taco Dip Recipe as a perfect appetizer dip for your next party or event. This loaded dip is ideal served with chips, tortillas, crackers, or even fresh vegetables for dipping.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 20

Total Time 20

Servings

Calories 293kcal

Author Dina

Ingredients

32 oz refried beans canned
1 lb sour cream
8 oz cream cheese (room temp)
2 oz taco seasoning about 5 Tbsp, divided
2 cups Pico de gallo or salsa
12-16 oz guacamole
1-2 cup Shredded mild cheddar
2 oz Sliced olives canned
Green onion or cilantro optional

US Customary - Metric

Instructions

In a bowl, blend 2 cans of refried beans and 1 oz packet of taco seasoning using an electric hand mixer. Set aside.
In a separate bowl, combine 8 oz room temperature cream cheese, 1 lb sour cream, and the other 1 oz packet of taco seasoning with an electric hand mixer. Make sure to blend the cream cheese well.
To assemble the 7-layer dip, use a deep 9x13 dish or a deep glass trifle bowl. The layers will be a little thinner if you use a 9x13 dish. In a dish, begin layering each layer starting with the refried beans, sour cream mixture, guacamole, Pico de gallo, shredded cheddar, and a handful of sliced olives. I like to garnish mine with green onion or chopped cilantro. Cover and serve chilled.

Nutrition