Manda's Seven Layer Taco Dip
Description
A classic and fresh layered dip has refried black beans, fresh tomatoes and avocados, and salsa, all topped with cheese, lettuce, and pickled jalapenos. Bring lots of chips!
Ingredients
•
1 (8 ounce) package cream cheese at room temperature
•
1 (8 ounce) container sour cream
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1 (1 ounce) packet dry taco seasoning mix
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1 pint cherry tomatoes, halved
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2 avocados - peeled, pitted, and diced
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1/4 cup red onion, minced
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1 tablespoon fresh lime juice
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 (15 ounce) can refried black beans
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1 1/4 cups salsa
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1 (8 ounce) package shredded Mexican blend cheese
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1 1/2 cups shredded iceberg lettuce
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1/3 cup pickled jalapeno pepper slices
Directions
1
With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2
In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3
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
Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.