7 Layers [or so] of Mexican Dip

Super Bowl? Holiday party? Potluck?

Honestly, when isn't a good time to enjoy yourself some 7-Layer Mexican Dip?

You can switch up the recipe however you like; add more layers, take off the veg you're not into. I normally don't do a bean layer... but my sweet, sweet friend provided me with a couple boxes of some really wonderful organic, non-GMO beans - Jack's Quality. They are sourced from Italy and a Michigan based team created an eco-friendly recyclable packaging for them. How can you not use those? In summary... this delicious dip is definitely worth your time. Check it out and lemme know how you like!


Yields: 10-12 servings Prep Time: 20 minutes


20 oz. black beans

¼ cup olive oil

2 garlic cloves, minced

2 Tbsp. water

1 packet taco seasoning, divided

8 oz. cream cheese, softened

8 oz. plain Greek yogurt

¼ cup chunky salsa

1 (4.5 oz.) can green chiles

½ cup tomato, diced OR pico de gallo

¼ iceberg lettuce, shredded

¾ – 1 cup shredded cheese (taco, Mexican, cheddar)

¼ black olives, sliced

2 large scallions, diced

handful of fresh cilantro, chopped


Combine the beans, olive oil and garlic cloves in the bottom of a food processor and pulse.

Add the water and ½ of the taco seasoning and pulse until all is well combined.

Spread the bean mixture evenly over the bottom of a 9x13 baking dish or a bigger pie dish.

In a large bowl mix together the cream cheese, Greek yogurt, salsa, green chiles and the other ½ of the taco seasoning packet.

Pour and spread the cream cheese mixture evenly over the beans.

Layer on the lettuce then cheese then tomato [or pico de gallo] then olives then scallions & cilantro!

#mexican #dip #appetizer

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