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Seven-Layer Taco Dip with Tortilla Chips
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Course Appetizer
Cuisine Mexican
Servings 4 people

Equipment

  • Mixing Bowl
  • 8x8 Baking Dish
  • Spoon

Ingredients
  

  • 1 (16-ounce) can refried beans
  • 1 cup sour cream
  • 1 tablespoon taco seasoning
  • 2 avocados, mashed
  • 1 cup prepared salsa
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced black olives
  • Tortilla chips

Instructions
 

  • Spread the refried beans evenly across the bottom of an 8x8 baking dish to form the base layer.
  • Stir the taco seasoning into the sour cream until fully combined, then spread this mixture over the beans.
  • Spread the mashed avocados in an even layer on top of the sour cream mixture.
  • Spoon the salsa over the avocado layer and smooth it gently with the back of a spoon.
  • Sprinkle the shredded cheese evenly across the salsa.
  • Scatter the diced tomatoes over the cheese, followed by the sliced black olives.
  • Cover the dish and chill for at least one hour before serving with tortilla chips.

Notes

Chill the dip long enough for the layers to set so scoops stay neat. If you need to make it ahead, add the tomatoes and olives just before serving to keep them from releasing extra moisture. Leftovers keep in the refrigerator for two days when stored in a covered container.
Course: Appetizer
Cuisine: Mexican
Equipment: Mixing Bowl, 8x8 Baking Dish, Spoon