A spicy seven layer taco dip takes only minutes to make, but it’ll keep you and your guests munching for hours. It’s the perfect quick dip that tastes like you’ve put a whole lot more time into it.
If fresh jalapeños are too spicy, opt for a can of milder green chilies. Poblanos and Anaheim peppers both work. Or, if you’re like us, add a few more jalapeños in to spice things up even further. Serrano chilies could also be used instead. They typically offer twice the heat of a jalapeños (10,000 – 23,000 Scoville heat units vs. 2,500 to 8,000 SHU), so less is more and testing to taste should be the rule.
See it being made:
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Seven Layer Taco Dip
Ingredients
- 1 can refried beans 16 ounce
- 1 jar chunky salsa
- 1 package taco seasoning
- 1 package cream cheese
- 1 package shredded Mexican cheese blend
- 1 can sliced olives drained
- 4 jalapeño peppers seeded and diced
- 2 cups shredded lettuce
- 1 tomato diced
Instructions
- In a large mixing bowl, combine the refried beans and taco seasoning. Stir until fully mixed, then layer the beans evenly in a large serving platter.
- In another mixing bowl mix the jalapeños and the cream cheese until fully combined, then spread the cream cheese mix evenly over the refried beans in the serving platter.
- One by one, spread the remaining ingredients over the beans and sour cream: salsa, then lettuce, cheese, olives, and finally tomato.
- Recommended: Refrigerate the dip for one hour prior to serving.
- Serve with tortilla chips.
Notes
If jalapeños are too spicy, swap them out for one jar of canned green chilies.
Nutrition
Calories: 206kcalCarbohydrates: 11gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 29mgSodium: 1386mgPotassium: 137mgFiber: 4gSugar: 4gVitamin A: 1303IUVitamin C: 13mgCalcium: 70mgIron: 1mg
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