Other quick tips:īuy already diced onions from the produce section and use (drained) canned diced tomatoes. Then I serve crockpot tacos for dinner one night and save the leftover taco meat for the taco dip layer, omitting steps 1-3 below. One trick I like to do a few days in advance is to make a double batch of Crockpot Taco Meat. I’ve given directions below to make this a 5 or 7 layer taco dip depending on what ingredients you have on hand. This cheesy beef taco dip is so hearty that you can serve it for dinner, too. It’s perfect for a crowd, whether you’re getting together for game days or Taco Tuesday. This quick and easy appetizer is made with refried beans, layers of cheese, tomatoes, olives, green onions, and more. Add chopped avocado, tossed with lime juice, to the top.Serve this cheesy Layered Taco Dip with ground beef and cream cheese at your next get together.Swap the olives for chopped bell peppers (red or orange peppers would be a nice pop of color!).Swap one of the bottom layers for refried beans.Replace the cream cheese with sour cream.Use shredded cheddar, shredded pepper jack, or a Mexican cheese blend in place of the colby jack.Gently cover it with plastic wrap before refrigerating it. This taco dip was designed to be made ahead! It should be refrigerated for at least one hour, or up to eight hours, before serving.
Can I make 7 Layer Taco Dip ahead of time? If you choose chopped avocado, toss the cubes with lime juice to prevent browning.Ĭover and refrigerate the taco dip for at least one hour (or up to 8 hours) before serving. If you don’t love olives, you can substitute chopped tomatoes, chopped bell peppers, chopped cilantro, or chopped avocado instead. Sprinkle the shredded lettuce over the salsa, followed by the shredded cheese, the green onions, and the black olives. If your salsa is particularly watery, drain it for a minute in a mesh colander. Spread it into a glass pie dish, then top with a layer of guacamole, and a layer of salsa. Mix with a hand mixer until light and fluffy. Place softened cream cheese and taco seasoning in a medium bowl.
Sliced green onions and sliced black olives (from a can) complete the dip.Then shredded lettuce (I buy it pre-shredded but you can chop it instead), followed by shredded cheese.You can use store-bought to keep this easy! The first layer is a mixture of cream cheese and taco seasoning.The only thing you need to chop is the green onions! This recipe is easy because of the shortcuts it uses: jarred salsa, prepared guacamole, pre-shredded cheese, pre-sliced olives.If your jarred salsa is particularly watery, drain it for a minute in a colander before adding it to the dip.This will make it easy to combine with the taco seasoning. Make sure the cream cheese is softened to room temperature.Can I make 7 Layer Taco Dip ahead of time?.I receive a commission if you choose to make a purchase through these links. Affiliate links support Gift of Hospitality at no additional cost to you. I like this recipe because there’s no cooking required-just assemble, refrigerate, and serve.Īnd the taco flavors are a hit with kids and adults alike (just like my Crockpot Chili Cheese Dip!).īest of all, you can make it ahead, making it an ideal party dish that everyone will love. It has taco seasoned cream cheese, guacamole, salsa, shredded lettuce, shredded cheese, green onions, and black olives, all layered in a pie dish. I spotted this taco dip recipe last summer, and I knew it would be a hit. She keeps them in a big brown photo album, with newspaper clippings and handwritten recipes from various family members and friends. This classic 1980s recipe for 7 Layer Taco Dip comes from my mom’s collection of recipes. Everyone will gobble up this Easy 7 Layer Taco Dip with cream cheese, salsa, guacamole, and more! It’s quick to put together, and it’ll be the hit of your next get-together.
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