This Seven Layer Taco Dip is a crowd-pleasing appetizer perfect for game day or any gathering. It’s a flavorful and easy-to-assemble dip with distinct layers of delicious ingredients.
Author:Lena Maxwell
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:10-12 servings
Category:Appetizer
Method:No-Bake
Cuisine:Mexican-American
Diet:Vegetarian
Ingredients
Scale
2 cans (10 ounces each) refried beans
1 packet taco seasoning mix
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (4 ounces) chopped green chilies, drained
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup chopped black olives
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup diced tomatoes
1/4 cup sliced jalapeƱos (optional)
Instructions
In a medium bowl, combine refried beans and taco seasoning. Mix well.
Spread the refried bean mixture evenly into the bottom of a 9×13 inch baking dish or a decorative serving platter.
In another bowl, whisk together sour cream, mayonnaise, chili powder, cumin, garlic powder, onion powder, salt, and pepper until smooth.
Spread the sour cream mixture evenly over the refried beans.
Sprinkle the drained green chilies over the sour cream layer.
Top with Monterey Jack cheese, followed by cheddar cheese.
Evenly distribute black olives, cilantro, red onion, and tomatoes over the cheese.
If using, arrange sliced jalapeƱos on top.
Serve immediately or chill for at least 30 minutes to allow flavors to meld.
Notes
For a spicier dip, add a pinch of cayenne pepper to the sour cream mixture.
You can substitute Greek yogurt for sour cream for a lighter version.
Garnish with additional cilantro or a squeeze of lime before serving.
Serve with tortilla chips, crackers, or vegetable sticks.