7 Layer Taco Dip with Cream Cheese
This quick and easy 7 layer taco dip with cream cheese, guacamole, and salsa is the perfect make-ahead appetizer.
Ingredients
- 1 (8 oz) package cream cheese softened
- 1 tablespoon taco seasoning
- 1 cup guacamole
- 1 cup salsa
- 1 cup shredded lettuce
- 1 cup shredded colby jack cheese
- ½ cup chopped green onions (about 1 bunch)
- 1 (2 oz) can sliced black olives, drained
- To serve: tortilla chips
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Instructions
- In a medium bowl, beat 1 (8 oz) package cream cheese and 1 tablespoon taco seasoning together until smooth. Spread into a 9-inch pie plate.
- Top the cream cheese with 1 cup guacamole, 1 cup salsa, 1 cup shredded lettuce, 1 cup shredded colby jack cheese, ½ cup chopped green onions, and 1 (2 oz) can sliced black olives, drained.
- Gently cover with plastic wrap and refrigerate for at least one hour, or up to eight hours. Serve with tortilla chips.
Notes
Swaps and substitutions: swap sour cream for the cream cheese, swap refried beans for the guacamole, swap chopped tomatoes or chopped bell peppers for the olives.
I used prepared versions of most ingredients to keep it extra easy (pre-made guacamole, pre-made salsa, canned chopped olives, pre-shredded lettuce and pre-shredded cheese), but feel free to make/chop/grate your own if you prefer!
Taco dip can be left at room temperature for about 4 hours. After that, it should be refrigerated. It'll last in the fridge for 2–3 days before getting watery or the guacamole turning brown.
Nutrition
Calories: 230kcalCarbohydrates: 8gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 43mgSodium: 534mgPotassium: 317mgFiber: 3gSugar: 3gVitamin A: 889IUVitamin C: 5mgCalcium: 150mgIron: 1mg
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