Seven Layer Mexican Taco Dip

Seven Layer Mexican Taco Dip

Creamy, cool layers of refried beans, seasoned sour cream, and fresh toppings stack into a party-ready dip.

Total 1 hr 30 min Makes 12 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This chilled layered dip pairs spiced refried beans with a tangy sour cream and cream cheese layer, then finishes with cheese, lettuce, tomatoes, olives, and green onions. It comes together with no cooking beyond warming the beans, making it a convenient make-ahead appetizer for game days and potlucks.

Ingredients

  • 1 can refried beans (16 ounces)
  • 1 tablespoon taco seasoning
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup salsa
  • 2 cups shredded cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 2 roma tomatoes, diced
  • 1/2 cup sliced black olives
  • 4 green onions, thinly sliced
  • 1 teaspoon hot sauce

Method

  1. In a small saucepan over medium-low heat, warm the refried beans with the taco seasoning, stirring occasionally, until heated through and easy to spread.

  2. Spread the warm seasoned refried beans evenly across the bottom of a 9x13-inch dish or shallow serving platter.

  3. In a medium bowl, beat the softened cream cheese and sour cream together with the hot sauce until smooth and well combined.

  4. Spread the cream cheese and sour cream mixture evenly over the bean layer.

  5. Spread the guacamole in an even layer over the cream cheese layer.

  6. Spoon the salsa evenly over the guacamole layer, spreading gently to the edges.

  7. Sprinkle the shredded cheddar cheese evenly over the salsa layer.

  8. Top with the shredded lettuce, followed by the diced tomatoes, black olives, and green onions in even layers.

  9. Cover the dish tightly with plastic wrap and refrigerate until chilled and set.

  10. Uncover and serve chilled with tortilla chips.

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Rate this recipe

★ 4.8 (1)

Seven Layer Mexican Taco Dip

This chilled layered dip pairs spiced refried beans with a tangy sour cream and cream cheese layer, then finishes with cheese, lettuce, tomatoes, olives, and green onions. It comes together with no cooking beyond warming the beans, making it a convenient make-ahead appetizer for game days and potlucks.

1 hr 30 min 12 servings 245 cal

Ingredients

  • 1 can refried beans (16 ounces)
  • 1 tablespoon taco seasoning
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup salsa
  • 2 cups shredded cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 2 roma tomatoes, diced
  • 1/2 cup sliced black olives
  • 4 green onions, thinly sliced
  • 1 teaspoon hot sauce

Method

  1. 1

    In a small saucepan over medium-low heat, warm the refried beans with the taco seasoning, stirring occasionally, until heated through and easy to spread.

  2. 2

    Spread the warm seasoned refried beans evenly across the bottom of a 9x13-inch dish or shallow serving platter.

  3. 3

    In a medium bowl, beat the softened cream cheese and sour cream together with the hot sauce until smooth and well combined.

  4. 4

    Spread the cream cheese and sour cream mixture evenly over the bean layer.

  5. 5

    Spread the guacamole in an even layer over the cream cheese layer.

  6. 6

    Spoon the salsa evenly over the guacamole layer, spreading gently to the edges.

  7. 7

    Sprinkle the shredded cheddar cheese evenly over the salsa layer.

  8. 8

    Top with the shredded lettuce, followed by the diced tomatoes, black olives, and green onions in even layers.

  9. 9

    Cover the dish tightly with plastic wrap and refrigerate until chilled and set.

  10. 10

    Uncover and serve chilled with tortilla chips.