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7 Layer Taco Dip

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7 Layer Taco Dip is the ultimate party appetizer packed with bold flavors and vibrant textures. With layers of creamy cheese, savory refried beans, fresh vegetables, and tangy salsa, this no-cook dip is quick to make and perfect for any occasion. Serve with tortilla chips for a crowd-pleasing treat!

Ingredients

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch of green onions, chopped
  • 1 small head of iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

Instructions

  • Layer 1 – Refried Beans:

    • Mix the taco seasoning with the refried beans and spread the mixture evenly on a large serving platter or in the bottom of a large dish.
  • Layer 2 – Cream Cheese Mixture:

    • In a bowl, blend cream cheese and sour cream until smooth. Spread this creamy mixture over the refried beans layer.
  • Layer 3 – Salsa:

    • Spread salsa evenly over the cream cheese layer.
  • Layer 4 – Vegetables:

    • Layer chopped tomatoes, bell pepper, and green onions over the salsa.
  • Layer 5 – Lettuce:

    • Add a layer of shredded iceberg lettuce over the vegetables.
  • Layer 6 – Olives:

    • Sprinkle sliced black olives evenly over the lettuce.
  • Layer 7 – Cheese:

    • Top the dip with a generous layer of shredded Cheddar cheese.
  • Chill:

    • Cover and refrigerate the dip for at least one hour to allow the flavors to meld together.
  • Serve:

    • Serve with tortilla chips, crackers, or your favorite dippers.

Notes

  • Add Guacamole: For extra creaminess, add a layer of guacamole between the salsa and vegetables.
  • Spicy Version: Add chopped jalapeños or hot sauce to the salsa layer for a spicy kick.
  • Cheese Variety: Try using a blend of Monterey Jack, Pepper Jack, or Cotija for a different flavor profile.