Ultimate Seven Layer Taco Dip
Make this easy, crowd-pleasing Tex-Mex layer dip for your next party or game day. It features distinct, flavorful layers that assemble quickly and taste best when chilled.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 10 servings 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 (16 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 packet (1 ounce) taco seasoning mix
- 1 (16 ounce) can refried beans, not the fat-free kind
- 1 cup prepared guacamole
- 1 cup salsa, drained well
- 1 cup shredded Mexican blend cheese
- 1/2 cup chopped black olives, optional
- 1/4 cup chopped fresh cilantro, optional
Instructions
- In a medium bowl, combine the softened cream cheese, sour cream, and taco seasoning mix. Mix until smooth and fully combined. This is your creamy base layer.
- Spread the refried beans evenly over the bottom of a 9×13 inch serving dish or a similar sized platter.
- Carefully spread the seasoned cream cheese mixture over the bean layer.
- Spread the prepared guacamole evenly over the cream cheese layer.
- Spoon the drained salsa over the guacamole layer.
- Sprinkle the shredded cheese evenly over the salsa layer.
- If using, sprinkle the chopped black olives and fresh cilantro over the top cheese layer.
- Cover the dish and refrigerate for at least 2 hours before serving. This allows the layers to set and the flavors to blend.
- Serve cold with tortilla chips or your preferred dippers.
Notes
- You can prepare this layer dip up to 24 hours in advance. Keep it covered tightly in the refrigerator.
- For a meatier dip, brown 1 pound of ground beef with half a packet of taco seasoning and spread it as the second layer, over the beans.
- Drain your salsa thoroughly; excess liquid will make the lower layers watery.
- Use store-bought ingredients for maximum speed and ease.
Nutrition
- Serving Size: 1/10 of dip
- Calories: 250
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 3
- Protein: 8
- Cholesterol: 45