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7-Layers-of-Heaven Dip

DipNo-Cook
Time :15 minutes
Yield :16 servings
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Fresh layered taco dip with beans, cheese, tomatoes, green onions, and sour cream in a glass dish for appetizer or party platter.

The Scoop

This is not a dip. This is a group activity disguised as food.
Beans, guac, sour cream, cheese, toppings… every scoop is a different personality crisis in the most interesting way. Think of this dip not as a recipe, but as edible architecture. In fact, it is a masterclass in structural integrity, specifically designed to withstand aggressive scooping without collapsing into a mushy mess.
Hack it:
Add seasoned ground beef for full taco dip energy.
Swap sour cream with Greek yogurt if you want a lighter flex.
Add pickled red onions for extra punch and color.
Sprinkle crushed tortilla chips between layers for a crunch surprise.
Drizzle hot sauce or chipotle mayo on top for drama.
Leftovers:
Turning any leftovers into nachos is the obvious, correct answer.
Spread into wraps or burritos.
Use as a baked potato topping.
Mix into scrambled eggs for yummy brunch energy.

Ingredients

  • 2 (9-ounce) cans bean dip, such as Fritos® Original Bean Dip
  • 2 cups guacamole, homemade or store-bought
  • 2 cups sour cream
  • 2 tablespoons taco seasoning
  • 2 cups Mexican blend cheese, shredded
  • 1 cup tomatoes, diced
  • 1/2 cup green onions, chopped
  • 1/2 cup pickled jalapeños, drained
  • 1 (9.25-ounce) bag corn chips, for serving

Directions

  • Spread the bean dip on the bottom of a 9x13-inch serving dish.
  • Spread the guacamole over the bean dip layer.
  • In a bowl, combine the sour cream and the taco seasoning. Spread it over the guacamole layer.
  • Top the seasoned sour cream layer with the shredded cheese, the tomatoes, the onions, and the jalapeños.
  • Serve the dip with the corn chips.
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