Taco Dip Aka 7 Layer Dip

“This dish is loved by all who try it -if you like mexican food of course. It's a bit different from the other recipes posted so I thought I'd include it. It's a staple sunday football munchie and it's quite easy to make so you don't mind whipping it up. It makes a lot so it's good for a crowd and I often get requests for the recipe.”

Ingredients Nutrition

  • 1 (16 ounce) can refried beans
  • 1 (1 1/4 ounce) packet taco seasoning
  • 8 ounces sour cream
  • 8 ounces cream cheese, softened
  • 1 (4 1/2 ounce) canchopped green chilies (in the mexian food isle with refried beans)
  • 1 green pepper, chopped
  • 1 bunch scallion, chopped (to taste -I LOVE scallions so I use entire amount, but if you prefer less -only chop what you need)
  • 1 (8 ounce) can black olives, sliced (to taste)
  • 1 (12 ounce) jar chunky salsa, drain most of liquid (your favorite brand-any kind will do)
  • 16 ounces cheddar cheese, shredded (or mexican blend shredded cheese)
  • 1 (9 ounce) bag tortilla chips (I prefer Tostitos Gold)


  1. Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan.
  2. Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer.
  3. Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer.
  4. Sprinkle chopped green peppers, scallions & black olives as your next layer.
  5. Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan.
  6. Sprinkle with shredded cheese & refrigerate until ready to serve.
  7. Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.

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