Manda's Seven Layer Taco Dip

Ingredients

• Servings: 16


• 1 (8 ounce) package cream cheese at room temperature


• 1 (8 ounce) container sour cream


• 1 (1 ounce) packet dry taco seasoning mix


• 1 pint cherry tomatoes, halved


• 2 avocados - peeled, pitted, and diced


• 1/4 cup red onion, minced


• 1 tablespoon fresh lime juice


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1 (15 ounce) can refried black beans


• 1 1/4 cups salsa


• 1 (8 ounce) package shredded mexican blend cheese


• 1 1/2 cups shredded iceberg lettuce


• 1/3 cup pickled jalapeno pepper slices

Recipe

Preparation Time: 30 mins
Ready Time: 30 mins



• with a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.


• in a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.


• spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. spread the cream cheese mixture over the black beans; top with layers of salsa, mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.


• cover the dish tightly with plastic wrap and refrigerate until serving time. serve cold or at room temperature.