Description
Discover the ultimate Seven-Layer Taco Dip with this nostalgic recipe. Perfect for any gathering, this dip layers creamy, spicy, and fresh flavors for a truly addictive party dip.
Ingredients
Scale
LAYER ONE:
- 8 ounces cream cheese, at room temperature
- 3/4 cup (6 ounces) sour cream, at room temperature
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon + 1 teaspoon chili powder (a store-bought mix or combine some of your favorite single-chili powders)
- 1 tablespoon + 1 teaspoon elote seasoning
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
LAYER TWO:
- 1–1/3 cups refried beans, preferably homemade
LAYER THREE:
- 1–1/3 cups guacamole, store-bought or homemade
LAYER FOUR:
- 16 ounces chunky salsa, drained in a fine-mesh sieve of most of its liquid
LAYER FIVE:
- 2 Roma tomatoes, seeded, diced, and seasoned with salt to taste
- 5 scallions, finely sliced, white parts only (save the green tops for layer seven)
LAYER SIX:
- 5.5 ounces finely shredded Mexican-blend cheese (pre-shredded store-bought is preferred)
LAYER SEVEN:
- Sliced green tops from 5 scallions
- 1/4 cup picked cilantro leaves
- Elote seasoning and chili powder, for sprinkling on top
- Pickled jalapeño slices, optional
- Tortilla chips, for serving
Instructions
- For layer one: Combine all ingredients until fully homogenous using a hand mixer. Taste for seasonings and adjust as necessary.
- To assemble: In an 8 x 8-inch baking dish, spread the cream cheese layer (1) over as the base. Spread the refried bean layer (2), then the guacamole (3) over top. You may need to dollop these layers and spread from there to avoid disrupting the layers beneath each time. Spread the salsa (4) over the guacamole layer. Sprinkle the tomatoes and scallion whites (5) over the salsa layer. Sprinkle the cheese (6) to completely cover the layers beneath. Scatter the green onion tops and picked cilantro leaves (7) over the cheese. Cover and transfer to the refrigerator for 2–3 hours before serving.
- Remove the dip from the refrigerator about 30 minutes before you want to serve it. When you’re ready to serve, sprinkle with as much elote seasoning and chili powder as desired*. Serve with pickled jalapeño slices on top or on the side if the crowd you’re serving this to doesn’t veer toward spicy.
Notes
*I’ve noticed these spices can start to absorb moisture from your dip/the fridge if they’re put on earlier, but you can absolutely still sprinkle these on when you’re initially assembling if you want to fully complete the recipe before chilling or are transporting this and don’t want to take the elote and chili powders with you.
- Category: Appetizers, Dips