Easy 7 Layer Taco Dip Recipe

5 from 5 votes

Serve Easy 7 Layer Taco Dip cold with chips or grilled meats. The layers are creamy, cheesy, and salty with a chilled texture that’s easy to scoop and satisfying to eat.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 157kcal

Author: Andrea

Ingredients

2 (15 oz.) can low-sodium refried pinto beans or black beans
1 tsp chili powder
1 tsp garlic powder divided
1 tsp kosher sea salt divided
1/4 tsp cumin
1/4 tsp paprika
1 (4 oz) can diced green chiles mild, medium, or hot
2/3 cup sour cream light or full-fat
2 oz original cream cheese
2 avocados
1 lime juice of
2 tbsp chopped cilantro fresh
2 cup shredded blend of cheddar and Monterey Jack cheese
1 1/2 cup pico de gallo fresh or store-bought
1 (4 oz) can sliced black olives

Instructions

In a small saucepan set over medium heat, add the beans, ⅓ cup water, chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, cumin, paprika, and diced green chiles. Heat for 3–4 minutes, or until the beans are warm and the mixture reaches a spreadable consistency. Layer in the bottom of a 9x13-inch dish.
In a small mixing bowl, beat the sour cream and cream cheese together. Spread the mixture over the top of the beans.
In a small mixing bowl, mash the avocados. Mix in the lime juice, cilantro, remaining garlic powder, and remaining salt. Spread over the top of the sour cream layer.
Sprinkle the cheese blend over the top, then add the pico de gallo and olives. Serve immediately or chill and serve within 36 hours.

Notes

*I made my pico de gallo with 3 diced medium tomatoes, 1 tbsp minced red onion, 1 tbsp sliced green onion, 2 tbsp chopped cilantro, 1 tbsp minced jalapeño, ½ tsp salt, and ½ tsp lime juice.

STORE this 7 Layer Mexican Taco Dip tightly covered with plastic wrap or in an airtight container in the refrigerator. It can sit at room temperature for up to 2 hours, but should be refrigerated after that to prevent spoiling.

For best results, enjoy within 36 hours, though it can last up to 3–5 days when properly stored. The avocado layer may darken slightly, but the lime juice helps slow that process. If needed, gently blot off any moisture from the top before serving. Freezing isn’t recommended, as the texture of the dairy and avocado layers changes once thawed. This dip is meant to be served cold or at room temperature.

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