7 Layer Taco Dip
This quick no-bake 7 layer taco dip is bright, colorful, and perfect for parties. Assemble in a glass pan to see all of the layers!
Servings: 8
Ingredients
- 1/4 cup taco seasoning
- 16 oz. sour cream
- 2 large avocados diced
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 16 oz. canned refried beans
- 4 oz. shredded iceberg lettuce ~2.5 cups
- 4 oz. shredded cheddar cheese
- 16 oz. pico de gallo
- 4 oz. sliced black olives
Instructions
- Mix the taco seasoning and sour cream together in a small bowl. Set aside.
- Combine the avocado, lime juice, and salt in another small bowl. Set aside.
- Spread the refried beans in an even layer on the bottom of a 9x9-inch pan. Spread the sour cream mixture on top of the beans.
- Top the sour cream mixture with the lettuce, cheddar cheese, pico de gallo, avocado, and black olives (in that order).
- Serve with tortilla chips.
Video
[adthrive-in-post-video-player video-id="itnNROLw" upload-date="2023-06-14T00:00:00.000Z" name="7 Layer Taco Dip" description="This 7-layer taco dip is the perfect no-bake party appetizer! With layers of refried beans, seasoned sour cream, lettuce, cheese, pico de gallo, avocado and black olives — you’ll love this served with tortilla chips."]
Notes
- Storage instructions: I highly recommend making and enjoying this dip on the same day. If you do have leftovers, transfer to an airtight container (or cover the serving dish tightly with plastic wrap) and refrigerate for up to 2 days. If making a few hours prior to serving, use shredded romaine instead of iceberg lettuce.
Nutrition
Calories: 343kcal | Carbohydrates: 24g | Protein: 8g | Fat: 25g | Fiber: 8g | Sugar: 9g