- 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
- 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.
05/02/2018
recipepes.com
Manda's Seven Layer Taco Dip, recipe
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455 calories
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