This 7-Layer Taco Dip is a classic appetizer, but ditching the packet and using a homemade taco seasoning in the cream cheese sets this dip apart from all the rest. Not only is it easy to whip up but it’s loved by all! Simply serve with tortilla chips and watch it disappear!
7-layer taco dip is one of the easiest of all the dips to pull together.
Seven layers of taco goodness, piled on top of each other and enjoyed with crispy tortilla chips. I could make meal out of this easily. There’s a plethora of optional ingredients and different ways in which you can layer. Some call for sour cream instead of cream cheese, some recipes have guacamole instead of cubed avocado– the list goes on. In all reality, there most likely isn’t a wrong way to layer this taco dip, but of course, I have a favorite.
My good friend Heidi makes a mean taco dip, in fact I sort of adapted my recipe from hers. In my dip, I like to use my homemade taco seasoning mix in the cream cheese. Besides flavoring the cream cheese, it also gives this dip a taco-esque color and in turn, you can distinctly taste the ground beef separate from the cream cheese, which we like.
If you find your self looking for an appetizer to serve or bring this 4th of July, let this be it. It’s so simple to throw together and once it’s finished all you need to do is grab a bag of your favorite tortilla chips and dip, eat and repeat.
To Make This 7-Layer Taco Dip You Will Need:
- 1 (8 ounce) brick cream cheese, softened
- 1 recipe homemade taco seasoning
- 1 pound cooked lean ground beef, drained and cooled
- 1 to 2 roma tomatoes, seeded and chopped
- 1/2 cup shredded cheese (I use 1/4 cup each sharp cheddar and Monterrey Jack)
- 1 cup chopped iceberg or romaine lettuce
- 1 medium avocado, diced
- 2 green onions, sliced
- tortilla chips, for serving
Prior to starting the dip, cook a pound of lean ground beef until no longer pink and drain off all the fat. Cool completely, meanwhile chop the lettuce, tomatoes, slicing the green onions and shredding the cheese.
The only thing that I do differently with the taco seasoning, is to cut back on the salt. I learned this the hard way. Years ago when I made it for a party, not thinking that a teaspoon of kosher salt might be perfect for ground beef but is a lot for 8 ounces of cream cheese. I was standing there wondering why it wasn’t disappearing, like it should?? IT’S TACO DIP! Until I tasted it. Oh-muh-goodness. I tend to like things on the saltier side, but this was a bit much. So lessoned learned, cut the salt in half or even down to 1/4 teaspoon if you want, before adding it to the dip.
In a small bowl combine the taco seasoning with 1 brick of softened cream cheese. Use a rubber spatula to scrape the edges of the bowl and stir until combined.
Spread cream cheese mixture into the bottom of your serving dish.
Top with the cooked ground beef and then chopped tomatoes.
Then sprinkle with shredded cheese and chopped lettuce.
Lastly, top with cubes of avocado and sliced green onions.
That’s it. So simple. And so very, very delicious!
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