7 Layer Mexican Dip Recipe 455

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PHILADELPHIA® 7-LAYER MEXICAN DIP

So easy to make and eagerly eaten, this classic layered dip uses spicy cream cheese, guacamole, salsa, cheese, lettuce, and olives for a true crowd pleaser.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 3h10m

Yield 32

Number Of Ingredients 8



PHILADELPHIA® 7-Layer Mexican Dip image

Steps:

  • Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
  • Top with remaining ingredients.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.1 g, Sodium 133.1 mg, Sugar 0.1 g

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 tablespoon TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup guacamole
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Shredded Cheddar Cheese
½ cup chopped green onions
2 tablespoons sliced pitted ripe olives

SEVEN LAYER TEX MEX DIP

This is a great, easy recipe people love. Our family has made it for gatherings for as long as I can remember. Refried beans are layered with guacamole, a seasoned sour cream mixture, cheese and vegetables. Serve it with tortilla chips. Enjoy!

Provided by Ginny

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 9



Seven Layer Tex Mex Dip image

Steps:

  • In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
  • In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
  • Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 10.7 g, Cholesterol 32.8 mg, Fat 16.7 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 465.6 mg, Sugar 1 g

1 (16 ounce) can refried beans
1 cup guacamole
¼ cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
¼ cup chopped green onions
¼ cup black olives, drained

SEVEN-LAYER DIP

For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn't so much effort that the whole thing can't be finished in 20 minutes. The order of the layers offers some delightful moments, like where the cheese melts into the warm refried beans or where the cool sour cream meets the fiery salsa. Cilantro and scallions serve as a refreshing counterpoint, and Fritos lend added crunch. No need to dig out your trifle bowl: A platter with a lip is preferred here for easier scooping.

Provided by Ali Slagle

Categories     easy, dips and spreads, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14



Seven-Layer Dip image

Steps:

  • In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice and remaining 1 tablespoon jalapeño, then season with salt and pepper.
  • In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.
  • Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro. Serve with tortilla chips.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 622 milligrams, Sugar 2 grams, TransFat 0 grams

3/4 cup sour cream
1 jalapeño, finely chopped (about 2 tablespoons)
Kosher salt and black pepper
2 medium ripe avocados
2 tablespoons freshly squeezed lime juice (from 1 lime)
1 (16-ounce) can refried beans
1 teaspoon ground cumin
1 cup freshly grated Cheddar (about 4 ounces)
1 cup sliced black olives (about 4 ounces)
3/4 cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
1/2 cup Fritos or corn nuts, crumbled
1/4 cup thinly sliced scallions (about 2 scallions)
1/4 cup tightly packed cilantro leaves
Tortilla chips, for serving

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