Seven-Layer Taco Dip

As a lover of all things taco, this seven-layer taco dip has to be one of my favorites. 

Second only to a good cheesecake dip, this dish is so versatile, and the variety of layers give a new taste to each bite.

This recipe is great for vegetarians, using beans and salsa. But you can just as easily make it for meat lovers using ground seasoned beef, or even shredded chicken. 

When served with spicy or cheesy chips, your guests won’t be able to get enough of this quick taco-like creation. 

Seven-Layer Taco Dip

When setting the table for a party, you’ll want food that is as equally delicious as it is easy to eat. And what’s easier than chips and dip?

Sure, you can put out a store-bought ranch dip with a selection of veggies, or salsa with tortilla chips.

But if you want to level-up your dip game, this recipe is absolutely for you.

Tacos are universally loved, and the flavors in this dip will make you feel like you’re biting into a crunchy taco.

The layers used to make this dip are everything you might see in a good taco.

Taco seasoned beans, light sour cream, cream cheese, salsa, tomatoes, pepper, and crunchy green onions make up the layers in this dish. 

Top it all off with shredded lettuce, olives, and more cheese, and you have seven layers that come together perfectly.

Ingredients

There are a few different ways to make this seven-layer taco dip. You might find some for vegans that use beans and vegan cheese spread.

Or there are options packed with seasoned ground beef or even pulled pork.

For this recipe, you will need:

• Taco seasoning – You can use any kind of seasoning you prefer, choosing something more or less spicy depending on what you and your guests like best.
• Refried beans – Using canned beans will cut down on your prep time, but making your own really couldn’t be easier!
• Cream cheese – Adding cream cheese into the mix will give the sour cream a lighter flavor and more substance.
• Sour cream – If you’re not going to add too much spice, you can cut back a little, but the flavor always works in tacos.
• Salsa – I like to use a spicy or even fruity salsa, but you can use your favorite here.
• Tomatoes – Fresh chopped tomatoes make a great layer and give the dip an almost nacho-like feel.
• Bell pepper – These are as much for color as for flavor.
• Green onions – Some people find raw onion overpowering, but the mellow flavor from green onions is just the right amount. 
• Iceberg lettuce – Shredded lettuce will give you that authentic taco finish.
• Black olives – Sliced black olives really make the dip pop when sprinkled over the top. 
• Cheddar cheese – You can use any cheese here really, but I think cheddar adds great color and just the right amount of flavor. 

Tips for the Best Dip

• Use canned ingredients for ease. All you’ll need to do is chop up the veggies and mix the other layers together. 
• Use softened cream cheese. It’ll be so much easier to incorporate with the sour cream. 
• Used dried pinto beans. They’re cheaper and creamier.
• Soak dried pinto beans overnight. That way, they’re soft and ready to use the next day. 
• Prepare the dish a day in advance. It tastes better the next day!
• Add guacamole right before serving. If you’re going to add a layer of guac, prep it and add it to the dip right before serving so that it won’t go brown. 
• Serve taco dip in a glass dish. That way, everyone will see all those layers and really try to dig to the bottom. 
• Serve with your favorite chips! A big bowl of nacho cheese Doritos, or spicy Doritos, makes the perfect crunchy partner.
• Switch it up with chicken taco dip. The shredded chicken, bean, corn, and cheese layers will blow your mind. 

Is This Dip Served Hot or Cold?

This classic version of a seven-layer taco dip is served cold. Even if you incorporate a meat layer, it will still be served cold. 

Though, there are a few amazing hot dip recipes that are totally worth a try for your next party.

But for a dip that you can make ahead and bring somewhere, this has to be the best!

If you think you’ll be missing out on that warmth, try serving with hot nachos!

Can I Make Seven-Layer Taco Dip Ahead?

You can absolutely make this dip ahead. 

Even just making all components ahead is super easy. You can mix together the beans and seasoning, the cream cheese and sour cream, and have everything chopped and ready to go the night before. 

As mentioned above, since this recipe does not incorporate any guacamole, you can easily make it the whole dish up and cover it until you’re ready. 

It should hold in the fridge for two to three days, but since it’s so quick to make, I wouldn’t make it too far ahead. You’ll want to avoid the sour cream and veggies from becoming wet and loose. 

Seven Layer Taco Dip

Servings

12

servings

Prep time

30

minutes

Calories

284

kcal

This seven-layer taco dip recipe is everything you love about tacos in one tasty dish! Whip it up and turn any party into a fiesta!

Ingredients

• 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 chopped green onions

• 1 small head iceberg lettuce, shredded

• 1 (6 ounce) can sliced black olives, drained

• 2 cups shredded Cheddar cheese

Instructions

• Blend the taco seasoning and refried beans in a medium bowl until completely smooth.
• Spread this mixture evenly in the bottom of your serving dish.
• Mix together the sour cream and cream cheese in a separate medium-sized bowl.
• Carefully spread this cheese mixture over the beans in the serving bowl, covering the whole layer.
• Spoon the salsa over the top of the cream cheese and sour cream, gently spreading it over to reach the edges.
• Chop the tomatoes, green pepper, and green onion, and shred the lettuce.
• Gently toss this all together and sprinkle over top of the salsa.
• Top this by scattering the shredded cheese.
• Garnish with sliced black olives and serve.

Nutrition

• Calories: 284kcal
• Carbohydrates: 14.1g
• Protein: 10g
• Fat: 21.5g
• Saturated Fat: 12.6g
• Cholesterol: 57mg
• Sodium: 703mg
• Potassium: 356mg
• Fiber: 3.3g
• Sugar: 2.2g
• Calcium: 224mg
• Iron: 2mg

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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