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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.