Recipe by SUE CASE
"I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone."
Watch video tips and tricks
1 (1 ounce) package
taco seasoning mix
1 (16 ounce) can
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) container
1 (16 ounce) jar
green bell pepper, chopped
chopped green onions
1 small head
iceberg lettuce, shredded
1 (6 ounce) can
sliced black olives, drained
shredded Cheddar cheese
I make a recipe very similar to this. I do not use lettuce (as it tends to wilt as it sits out) and I don't use green pepper. Even though I love green pepper, I don't feel it belongs in this recipe (just my opinion). I make homemade guacamole and put that layer on top of the sour cream/cream cheese layer. I found a good guac recipe on this site (LuvAnn's Guacamole) that I use. They always "lick the platter clean" every single time. I've NEVER had leftovers. I serve with Tostitos Scoops as they grab the dip more! Oh and this doesnt' totally spread to fit in a 13x9 pan (mostly the beans don't) so I bought a clear pyrex dish a slightly smaller size. This dish has pretty much become my 7-layer dip dish because it's requested so much at every party! This is an awesome crowd pleaser.
Any time you combine these ingredients, you are going to get something pretty tasty. But I think this particular recipe has some issues. For instance, why mix cream cheese in with the sour cream? To me, that doesn't seem to add a lot, and it throws the proportions off (too much dairy). I'd rather mix the taco seasonings into the sour cream and forget the cream cheese. Why put the cheddar cheese at the very top instead of on the (presumably hot) refried beans, where it will get a little gooey? And if you're going to add multiple layers that look alike (e.g. diced tomatoes & salsa, or green pepper/green onions/lettuce), why put them together so they only look like one layer? There are better ways to order the layers.
If you make this and put lettuce in it, be sure to chop the lettuce very, very finely; otherwise you can't dip through the lettuce layer with any normal chip.
I'd suggest finding another layer dip, or making modifications to this one. I wouldn't make it again as-is. It's not bad, but given that there are so many great recipes for layer dips out there, I wouldn't settle for one that's just "not bad."
Great recipe, thank you. One word of advice on the container you put it in, an 11 x 7 is no where near large enough. I ended up leaving out the lettuce, not that any one cared! I will use my 9 x 13 next time, I think that will be the perfect size. Thanks again.
This recipe is very good as is, but is also easy to alter to personal taste. I have took suggestions of others and added 1 lb. of hamburger to the taco seasoning and guacamole instead of lettuce, both very good. I however like this recipe best with medium taco seasoning and salsa and also adding a can of Rotel instead of the tomato, green pepper, onions. Very easy and adds a bit of a kick to it. The 13X9in. dish works the best.
Great dip. I started off with the beans for layer one.
The cream cheese , sour cream, and half of taco seasoning mix(makes it very spicy)mixed together for layer two.
I added guacamole for layer three.
Diced tomatoes for layer four.
Black olives for layer five.
Salsa for layer six and
lots of shredded cheese for layer seven.
I skipped onions, lettuce, and peppers and spread my layers in a 13x9 inch glass dish and heated at 350 for 30 minutes and talk about people raving.
Everyone wanted to know the recipe.
Easy, delicious and def a keeper for a fun appetizer
I actually used a hybrid of user advice here and ended up with this layer combination (from bottom up): Layer 1-refried beans
Layer 2-Cream cheese, sour cream and taco seasoning
Layer 4-Tomatoes, green peppers, green onions, and lettuce
Layer 6-Shredded Cheddar cheese
Layer 7-Black beans
I really liked this combination of ingredients and didn't find the lettuce or any of the other vegetables to be bothersome.
I didn't know whether I would prefer this dish hot or cold, so I served it warm the first night, and we had the leftovers cold. I love it either way, and plan to make it again, both for my own family and for get-togethers, for which it is perfect in terms of size.
I'm a big fan of taco dip, so I LOVED this recipe. I've made it many times and everyone always loves it. I think it's way better without meat in it. I find that I can't have it in the refrigerator, because if I do I'll eat it for breakfast, lunch and dinner. My only suggestion would be to definitely get the thick and chunky salsa, and drain it a bit; otherwise it gets a little runny. Thanks for the recipe!
I drastically reduced the fat and calories by substituting fat-free sour cream, fat-free cream cheese, and reduced fat cheddar. Brought it to a party and NO ONE noticed the change, because all the other flavors made up for it. The dip was scarfed up, and I got requests for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Seven Layer Taco Dip
Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories from Fat: 44
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple taco dip made with seven essential ingredients.
See how to make a delicious taco salad with a twist.
This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!