Seven Layer Taco Dip is an essential (and yummy) party dish that I just can’t get enough of. It also reminds me of my mom for some odd reason. Perhaps because I have memories of her serving it when we had company when I was growing up. I hadn’t had it for YEARS, but was recently asked to bring a side to go with Mexican food and it fit the bill perfectly. I thought it was a pretty universally well-known recipe, but so many people asked me how I made it that I thought I’d share it here! Some people use lettuce or put the taco seasoning in the refried beans, but my mom never made it that way so I went with guacamole and taco seasoning in the sour cream. Once again, it didn’t disappoint! I was even asked to make it again the following week! This is one of those dips that you don’t want to leave yourself alone with – it’s highly addicting!
When I made it the first time, I actually made one with, and one without, olives. So one is a six layer dip, but who’s counting?!
Seven Layer Taco Dip
1 16-oz. can refried beans
2 cups sour cream
1 pkg. taco seasoning mix
2 avocados, pitted, peeled and mashed
2 tsp lemon juice
3 cloves garlic, minced
2 cups shredded Cheddar cheese (or enough to cover dish)
4 green onions, diced
1/4 cup black olives, sliced
1 tomato, diced
Spread beans in the bottom of a 10″ round or square clear glass dish; set aside. Combine sour cream and seasoning mix; spread over beans. Mix avocados, lemon juice and garlic; layer over sour cream mixture. Sprinkle with cheese; top with onions, olives and tomato. Serve with tortilla chips or eat with a spoon!