Seven layers of yummy goodness—and it has unique additions that make this the most delicious Seven-Layer Taco Dip ever…
This seven-layer taco dip is a unique one with genius little additions that really take the taste experience to the next level.
By making your own pico de gallo, you get to hand-select every veggie that goes in it. For me, I love using vine-ripened tomatoes, as red and fresh as I can get them, for their juiciness factor, plus the sweet and acidic notes they bring to any dish, hot or cold.
Then there’s the creamy layer bringing the tanginess via the sour cream and cream cheese. Then, you get those bitter black olives on top of the dip against that salty cheddar cheese and crunchy, green lettuce. Lastly, there’s the fat and heat from those spicy refried beans, rounding everything out.
See, tanginess or bitterness is not bad. That’s why chefs throw a bit of arugula in salads, after all, to hit that bitter taste and round out that salad with luscious flavor.
So, this veggie-powered taco dip really brings that flavor factor from all kinds of directions. After you taste it, you’ll be like, “Yeah, I know exactly what my layered taco dips have been missing ….”
Why this 7-layer taco dip is your smartest take-along
There are not many people who see a fluffy, air-filled bag of chips and don’t have that impulse to just grab the bag. Put a bunch of chips next to this amazingly unique, flavorful, chunky, cheesy, taco-y layered dip, and you are the hit of the party. Step aside fast after you set both chips and dip down …. ’cause you might be beset (and that’s putting it tamely) by feasters of all ages.
Whether it’s an outdoor or indoor party, making a seven-layer taco dip powered by protein-rich beans is smart for many reasons. Everybody can get behind refried beans, and beans stand up to the heat. They are a refreshing alternative to heavier meat-based treats, making this dip the perfect take-along for cookouts, barbecues, family gatherings—all those fun and lovely things we are all getting ready to do in the summer.
How do I store leftovers?
You can store this dip in an airtight container in the refrigerator for up to 4 days. If making ahead, I’d add the fresh toppings, like olives and lettuce, right before service. I do not recommend freezing this dip because it contains both sour cream and cream cheese. So, eat up!
Serving suggestions
I like to serve this yummy dip with sides and entrées that really bring the flavor. Since this dip lacks a guacamole component, I serve it with these Avocado-Stuffed Deviled Eggs that are simply sublime with this layered dip. For a meat component, I highly recommend these really authentic red-sauced Chicken Enchiladas. For a highly complementary side that livens up any kind of fiesta, especially with little ones, I highly recommend these Festive Homemade Tortilla Chips. They are much easier to make than you’d think.
If you love this dip, you’ll really like this amazing recipe for Chicken Wing Dip. It’s like OH-MY-GOSH level good.
Seven-Layer Taco Dip
Ingredients
- 1 can (16 ounces) refried beans
- 2 1/2 tablespoons taco seasoning mix plus more to taste
- 1 3/4 cups sour cream
- 8 ounces cream cheese softened
- 1 jar (16 ounces) salsa
- 1 large tomato chopped
- 1 medium green bell pepper chopped
- 2 green onions chopped
- 1 small head iceberg lettuce shredded
- 1 3/4 cups shredded cheddar cheese
- 1/3 cup sliced black olives
Instructions
- In a bowl, mix the refried beans with the taco seasoning. Add more taco seasoning if needed. Spread this mixture evenly in a shallow serving dish.
- In a separate bowl, mix the sour cream and softened cream cheese until well combined. Then, spread this mixture over the beans.
- Spoon the salsa over the cream layer.
- Top with chopped tomatoes, green bell peppers, and green onions.
- Garnish with shredded lettuce, followed by cheddar cheese and sliced black olives for garnish.
- Serve immediately with tortilla chips or cover and refrigerate until ready to serve.
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