Yesterday was Super Bowl Sunday, and it dawned on me I haven’t shared much party food. For get-togethers and large gatherings, today’s recipe is always a hit and disappears fast.This taco dip is so tasty people tender to just stand there eating until it’s gone. I suggest you serve it with fresh vegetables like carrot sticks and celery sticks, and tortilla chips. It also goes well with crackers or pita chips. I used Greek yogurt instead of sour cream for lower fat and calories; it’s a great replacement for anything calling for sour cream. The lettuce adds a nice crunch to the mostly creamy dip. The recipe as written is vegetarian.
7 Layer Taco Dip
Use organic when available. Serves 50
7 Layer Taco Dip
Ingredients
- 16 oz can refried beans.
- 2 tbsp my easy taco seasoning recipe
- 16 oz Greek yogurt or low-fat sour cream
- 8 oz cream cheese, softened
- 16 oz jar salsa
- 1 large tomato, chopped
- 1 medium green bell pepper, chopped
- 1 bunch chopped green onions
- 1 small head iceberg lettuce, shredded
- 2 cups 2 cups shredded Cheddar cheese
- 6 oz can sliced black olives, drained
Instructions
- Blend refried beans and taco seasoning in a medium bowl
- Spread mixture onto a large serving platter or baking dish for first layer
- Mix Greek yogurt or low-fat sour cream and cream cheese in a medium bowl
- Spread mix over the bean layer
- Using a slotted spoon top the cheese mix salsa
- Layer lettuce over top
- Sprinkle tomato, bell pepper, and green onions over lettuce
- Sprinkle Cheddar cheese as top layer
- Garnish with black olives
- Dip can be made ahead, covered with fitted lid or plastic wrap, and refrigerated until served with celery and carrot sticks, tortilla chips
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