Mexican Fiesta 7 Layer Dip
The perfect party appetizer that everyone will love!
Servings: 16 servings
Calories: 185kcal
Ingredients
- 16 oz jar of restaurant salsa (or homemade)
- 16 oz can refried beans
- 2 - 3 Tbsp chicken broth (or vegetable) (or use liquid from drained salsa)
- 8 oz cream cheese, softened
- 1 cup sour cream
- zest of 1/2 a lime
- 2 Tbsp taco seasoning
- 1 1/2 cups guacamole
- 1 1/2 cups Mexican blend shredded cheese
- 2/3 cup pico de gallo
- 3 green onions, sliced
- minced cilantro, optional garnish
- 1/2 lime, juiced, optional garnish
Instructions
- Drain salsa in fine mesh sieve. This keeps your dip from getting too wet.
- Add beans to a microwave-safe bowl and microwave for 30 seconds. Stir in chicken broth, or use 2-3 Tbsp of the drained salsa liquid for extra flavor!
- Spread bean mixture evenly into an 8x8, 7x9, or other 2 quart baking dish.
- Use a hand-mixer to combine softened cream cheese, sour cream, lime zest, and taco seasoning. Spread evenly on top of bean mixture.
- Spread guacamole evenly over cream cheese layer, then top with drained salsa.
- Top with shredded cheese, pico de gallo, and then green onions.
- Cover and refrigerate 30 minutes, to 1 day. Before serving, if desired, squeeze some lime juice over the top and sprinkle with cilantro. This is optional, but delicious.
- Serve with tortilla chips or veggies.
Video
Notes
- If desired, you can make this an 8 layer dip and add a layer of browned taco meat (using beef or turkey). Just make sure to drain it very well.
- Layers can be reordered, but this is the order my family prefers.
- Adjust spice level by adjusting the heat level of the salsa and pico de gallo used.
Nutrition
Calories: 185kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 589mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg
