Seven-Layer Taco Dip
Indulge in the vibrant layers of this delicious Mexican dip, perfect for any gathering or snack time!
Ingredients
Main Ingredients
- 2 16-ounce cans refried beans
- 0.5 cup green or red salsa
- 4 medium ripe avocados
- 1 tablespoon fresh lime juice
- 0.25 cup finely chopped cilantro
- 1.5 cups sour cream
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon cumin
- 0.25 teaspoon dried oregano
- 0.25 teaspoon garlic powder
- 1 pinch black pepper
- 2 cups Mexican cheddar or Monterey Jack cheese, finely shredded
- 1 cup cherry tomatoes, chopped
- 1 cup black olives, sliced
- 0.25 cup green onions or chives, finely chopped
Instructions
- In a bowl, mix the refried beans and salsa until well combined. Spread this mixture evenly into the bottom of a 9x13-inch dish.
- For the guacamole layer, mash the avocados with lime juice until smooth. Stir in the cilantro and season with salt and pepper. Spread this over the bean layer.
- Combine the sour cream with chili powder, salt, cumin, oregano, garlic powder, and black pepper until smooth. Spread this mixture over the guacamole layer, ensuring it reaches the edges to prevent browning.
- Sprinkle the shredded cheese, chopped tomatoes, sliced olives, and green onions evenly over the sour cream layer.
- Serve immediately or refrigerate until ready to enjoy. This dip can be prepared up to 8 hours in advance.
Notes
For added flavor, consider adding a layer of cooked ground beef or shredded chicken between the bean and guacamole layers.