Manda’s Seven Layer Taco Dip
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
2 avocados – peeled
¼ cup red onion
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
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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