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Manda’s Seven Layer Taco Dip

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Manda’s Seven Layer Taco Dip



Ingredients :

  • 1 (8 ounce) package cream cheese at room temperature
  • 1 (8 ounce) container sour cream
  • 1 (1 ounce) packet dry taco seasoning mix
  • 1 pint cherry tomatoes
  • halved
  • 2 avocados – peeled
  • pitted
  • and diced
  • ¼ cup red onion
  • minced
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (15 ounce) can refried black beans
  • 1 ¼ cups salsa
  • 1 (8 ounce) package shredded Mexican blend cheese
  • 1 ½ cups shredded iceberg lettuce
  • ⅓ cup pickled jalapeno pepper slices
  • Methods :

  • With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
  • In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
  • Spread the refried black beans out into the bottom of a 9×13-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.
  • Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.
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