Seven Layer Taco Dip
I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.
I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.
- 2 cups shredded cheddar cheese
- 1 green bell pepper chopped
- 1 large tomato chopped
- 1 (1 ounce) package taco seasoning mix
- 1 (8 ounce) package cream cheese softened
- 1 (16 ounce) can refried beans
- 1 (16 ounce) container sour cream
- 1 (16 ounce) jar salsa
- 1 bunch chopped green onions
- 1 small head iceberg lettuce shredded
- 1 (6 ounce) can sliced black olives drained
- Carbohydrate 16.0352 g
- Cholesterol 277.2 mg
- Fat 88.0559 g
- Fiber 4.20700014352798 g
- Protein 68.361 g
- Saturated Fat 55.80286 g
- Serving Size 1 1 dip (565g)
- Sodium 1652.11 mg
- Sugar 11.828199856472 g
- Trans Fat 4.68314000000001 g
- Calories 1120 calories
Step-by-step
- In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
- Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
- Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Softened cream cheese must be thoroughly beaten into the sour cream before spreading, otherwise the dense fat pockets will tear delicate refried beans underneath. Achieving a uniform spread requires an electric mixer or a sturdy silicone spatula working at room temperature (about 20 degrees Celsius). Dairy fats insulate moisture, but wet ingredients like tomatoes and salsa introduce free water that rapidly dissolves crisp layers if added too early.
Refried beans provide a dense, stable foundation, but canned varieties often contain excess starches that benefit from direct seasoning integration. Blending the dry spice mix directly into the bean paste distributes sodium and dehydrated aromatics evenly, preventing dry pockets of powder. When substituting sour cream with plain Greek yogurt, expect a higher water content; strain yogurt through cheesecloth for two hours to match the density of standard 16-ounce sour cream containers.
Shredding iceberg lettuce finely maximizes surface area, allowing the leaves to trap condensation released by chopped green bell peppers and tomatoes. Drain sliced black olives thoroughly in a mesh colander for five minutes before distribution to eliminate brine pooling. Assembling this platter requires strict adherence to sequencing: bean base, dairy barrier, salsa, produce, and finally cheddar cheese plus olives on top.
