7 Layer Taco Dip
Great dip to take to parties, I usually use taco meat instead of the refried beans.
Great dip to take to parties, I usually use taco meat instead of the refried beans.
- Carbohydrate 16.6166710179351 g
- Cholesterol 43.9583333333333 mg
- Fat 17.1826850193353 g
- Fiber 4.49293346529369 g
- Protein 12.1526751958529 g
- Saturated Fat 9.64157390855752 g
- Serving Size 1 1 Serving (239g)
- Sodium 867.460029752976 mg
- Sugar 12.1237375526414 g
- Trans Fat 1.17008708320832 g
- Calories 263 calories
Step-by-step
- In medium bowl, blend the taco seasoning mix and the refried beans, or cook the hamburger and taco seasoning.
- Spread into container.
- Mix sour cream and cream cheese and spread over meat.
- Top with layers of salsa, tomato, green bell pepper, green onions, lettuce, cheddar.
- Finish with black olives.
- Serve with corn chips.
Watery salsa ruins multi-layer party dips. Cooks frequently skip draining wet ingredients, causing the dairy layers to slide apart within two hours. Strain jarred salsa through a fine-mesh sieve for 15 minutes before assembly, and squeeze chopped tomatoes in a paper towel to extract excess moisture.
Cream cheese and sour cream require thorough beating until completely smooth. Soften the cream cheese to 68 degrees Fahrenheit before mixing to prevent lumps. Blending these two dairy components creates a stable moisture barrier that protects the refried beans or seasoned beef from making the lettuce soggy.
Assemble this dish up to 24 hours in advance if sealed tightly with plastic wrap pressed directly onto the cheddar layer. Freezing is not recommended because the high water content in lettuce, tomatoes, and sour cream turns watery and separates upon thawing. Leftovers keep safely in the refrigerator for up to 48 hours. Drain any accumulated liquid with a spoon before serving chilled remnants on tortilla chips.
