Layers Of Spicy Taco Dip Just A Tortilla Chip Away From Your Mouth

Pretty much every time that we have company over I make this seven layer dip. It’s such a crowd pleaser. I think I would have a group of disappointed guests if I had a party without it. After you get all of your vegetables chopped up and your ingredients organized, the rest goes together super quickly. I’m not a huge fan of refried beans so I will usually use ground beef and then just mix a little beans in with that for the bottom layer. It doesn’t do anything to hurt the flavor, in fact, I think it’s better that way.

If you’ve been on the hunt for a seven layer taco dip, you can stop your search. This is the one you’ve been looking for.



1 pkg Old El Paso taco seasoning mix
16 oz refried beans
8 oz Philadelphia cream cheese, room temperature
16 oz Daisy sour cream
16 oz salsa
1 tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
6 oz sliced black olives, drained
2 c Kraft shredded cheddar cheese


In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa.
Place a layer of tomato, green bell pepper, green onions, black olives and lettuce over the salsa.
Garnish with shredded cheese.


Quick Tip: Leave out any layer that you don’t think you’re going to like.