I needed a few different appetizer ideas for a holiday get together and decided to make a seven layer taco dip. When I told my husband what I was making, he said, “Why go for just seven layers. You need to go for eight!”
So, I decided to modify several different recipes I saw and used a few recommendations from my friend Katie to make it healthier (i.e. use Greek yogurt instead of sour cream, using refried black beans instead of regular black beans, etc.). This is the 8 layered combination I came up with and it was delicious!
Seven (or is it eight) Layer Taco Dip
1 can refried black beans
1 tsp. cumin
8 oz. fat free cream cheese
1/2 c. fat free greek yogurt
1 package taco seasoning
1-2 tsp. lime juice
1/4 c. salsa
1/4-1/2 c. shredded lettuce
1 small tomato, diced
1/4 c. sliced black olives
1/4-1/2 c. shredded cheddar cheese
Spread black beans in an even layer over plate. Sprinkle evenly with cumin.
In a small bowl, combine cream cheese, Greek yogurt, and taco seasoning. Spread on top of black beans layer.
In another small bowl, smash avocados with lime juice. Spread over cream cheese layer.
Spread salsa on top of avocados. Top with lettuce, tomatoes, olives, and shredded cheese.
Enjoy with tortilla chips!
Food for thought: I wanted to have most of the work done ahead of time but didn’t know how well the avocado layer would hold up. So what I did was make the bean layer and cream cheese layers and refrigerated that. Then, I shredded the lettuce, chopped the tomatoes and olives, and put those in little baggies in the fridge, and about an hour or so before our guests came, mashed the avocadoes and added the remaining layers. The dip looked and tasted great throughout the get together and I didn’t notice any browning of the avocadoes (but maybe that was because everyone at the taco dip too fast!) 🙂