Seven-Layer Taco Dip
This Seven-Layer Taco Dip is creamy, zesty, and packed with classic taco flavors, making it the perfect party appetizer.
Ingredients
Main Ingredients
- 1 can 16-oz. can refried beans
- 1 packet 1-oz. packet taco seasoning mix
- 1 container 16-oz. container sour cream
- 1 package 8-oz. package cream cheese, softened
- 1 jar 16-oz. jar salsa (thick works best)
- 2 cups shredded cheddar cheese (about 8 oz.)
- 1 head small head iceberg lettuce, shredded (about 4 cups)
- 1 large bell pepper (any color), chopped (about 1 1/2 cups)
- 1 large tomato, chopped (about 1 1/2 cups)
- 1 can 6-oz. can sliced black olives, drained
- 1 bunch green onions, chopped (about 1 cup)
Optional Ingredients
- Sliced jalapeños (fresh or pickled)
- 1 cup corn kernels (drained if canned)
- 1–2 avocados, diced or mashed into guacamole layer
- Hot sauce or chipotle powder (for extra heat)
- Lime juice + cilantro (for a fresher finish)
- Cooked seasoned ground beef or shredded chicken (for a “meaty” version)
Instructions
Preparation
- Set out the cream cheese to soften (room temp spreads much easier).
- Drain the black olives well. If your salsa looks watery, spoon it into a strainer for 5 minutes to remove extra liquid.
- Chop the bell pepper, tomato, and green onions. Pat the tomato lightly with paper towels if it’s very juicy.
Mixing / Assembling
- In a bowl, mix the refried beans with the taco seasoning until evenly blended. Spread this mixture into the bottom of a trifle bowl or dish.
- In a second bowl, stir the sour cream and softened cream cheese until creamy and spreadable. Spread this creamy layer over the beans.
Assembly
- Gently spread the salsa over the creamy layer.
- Add the toppings in layers: cheddar, lettuce, bell pepper, tomato, black olives, and green onions.
Resting / Finishing
- For the best texture, chill for 20–30 minutes before serving.
Notes
Use a thicker salsa or drain watery salsa to prevent a runny dip. Add lettuce right before serving to maintain its crispness. It's best served chilled.