- 1 16 oz. can refried beans
- 8 oz. cream cheese, softened
- 8 oz. sour cream
- 1 packet taco seasoning
- 1 1/2 cups guacamole
- 1 1/2 cups salsa (fresh or jarred)
- 1 1/2 cups shredded taco cheese
- 1/2 cup lettuce, shredded
- 1/2 cup tomato, diced
- tortilla chips
I feel like taco dip is one of those common recipes most people have multiple times during their childhood. I must not be most people since I’m pretty sure I was an adult the first time I had it.
A friend brought it to a cookout and we gobbled it up right away. Years later I was at a bridal shower and had it again. I’m not even sure what prompted me to finally make it, but I’m so glad that I did.
7 Layer Taco Dip
Source: various Pinterest images
1. In a medium bowl, stir together the cream cheese, sour cream and taco seasoning until well combined.
2. Spread the refried beans into an even layer in a 9×13 baking dish.
3. Add a layer of the cream cheese-sour cream mixture, followed by one of guacamole, then salsa. Make sure your layers go all the way to the edges of the dish.
4. Sprinkle the cheese on top, followed by the shredded lettuce and diced tomato.
5. Serve immediately with tortilla chips.
As you can tell from the picture, I used an 8×8 baking dish because I was taking this to my mom’s and there wasn’t going to be a lot of people there. I put the remaining ingredients (about 1/3 of everything) into a small glass Pyrex dish and had the leftovers for dinner that night.
I could have made the full recipe since I ended up leaving it at my moms for everyone to finish once I left and found out it was all gone shortly thereafter. I know a lot of people put olives on the top of theirs but I am not an olive fan at all and chose to leave those off.