Seven Layer Taco Dip
A colorful layered taco dip stacked with refried beans, taco‑spiced sour cream, guacamole, chunky salsa, cheddar, tomatoes, olives, and green onions. Served chilled with sturdy tortilla chips, it’s a fast, no‑cook crowd‑pleaser for parties and game day.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 10–12
Ingredients
– 16 oz refried beans (thin with 1–2 tbsp milk if needed)
– 8 oz sour cream + 2–3 tbsp taco seasoning (blend until smooth)
– 10–12 oz guacamole (fresh or store‑made)
– 16 oz chunky salsa or pico de gallo (drained)
– 2 cups shredded cheddar or Mexican blend
– 2–3 Roma tomatoes, seeded and diced
– 1 small can sliced black olives, drained
– 3–4 green onions, thinly sliced
– Cilantro leaves, to finish
– Sturdy tortilla chips, for serving
Instructions
1. Spread refried beans in a clear 8×8 or 9×13 dish in an even layer.
2. Mix sour cream with taco seasoning (add cream cheese if desired) and spread gently over beans.
3. Add a thin, even layer of guacamole, then spoon on drained salsa and level lightly.
4. Sprinkle shredded cheese to blanket the surface, then top with tomatoes, olives, green onions, and cilantro.
5. Cover and chill 30–60 minutes before serving with sturdy tortilla chips.
Notes
Drain salsa and seed tomatoes to keep layers crisp. For richer body, blend 8 oz softened cream cheese into the seasoned sour cream.