Manda's Seven Layer Taco Dip

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!

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 217 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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