Name: Manda's Seven Layer Taco Dip
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Cream cheese at room temperature - 1 (8 ounce) package; Sour cream - 1 (8 ounce) container; Dry taco seasoning mix - 1 (1 ounce) packet; Cherry tomatoes, halved - 1 pint; Avocados - peeled, pitted, and diced - 2; Red onion, minced - ¼ cup; Fresh lime juice - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Refried black beans - 1 (15 ounce) can; Salsa - 1 ¼ cups; Shredded Mexican blend cheese - 1 (8 ounce) package; Shredded iceberg lettuce - 1 ½ cups; Pickled jalapeno pepper slices - ⅓ cup

Ingredients for - Manda's Seven Layer Taco Dip

1. Cream cheese at room temperature 1 (8 ounce) package

2. Sour cream 1 (8 ounce) container

3. Dry taco seasoning mix 1 (1 ounce) packet

4. Cherry tomatoes, halved 1 pint

5. Avocados - peeled, pitted, and diced 2

6. Red onion, minced ¼ cup

7. Fresh lime juice 1 tablespoon

8. Salt ½ teaspoon

9. Ground black pepper ¼ teaspoon

10. Refried black beans 1 (15 ounce) can

11. Salsa 1 ¼ cups

12. Shredded Mexican blend cheese 1 (8 ounce) package

13. Shredded iceberg lettuce 1 ½ cups

14. Pickled jalapeno pepper slices ⅓ cup

How to cook deliciously - Manda's Seven Layer Taco Dip

1 . Stage

With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.

2 . Stage

In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.

3 . Stage

Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.

4 . Stage

Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.