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Remixed 7-Layer Mexican Dip

Name: Remixed 7-Layer Mexican Dip
Prep time: 20 min
Total time: 20 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 packages (8 oz each) cream cheese, softened; 1 cup sour cream; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 cup jarred salsa verde; 1 cup crumbled queso fresco cheese; 2 medium plum (Roma) tomatoes, chopped; 1 medium avocado, pitted, peeled and diced; 1/3 cup jalapeño-stuffed olives, sliced; 1 lime, cut in wedges; Tortilla chips, as desired

1 Ratings

1 Comments

Prep 20 min
Total 20 min
Servings 16

We reimagined seven-layer dip from the ground up, just for you! With every dip of your chip, you’ll get a taste of seasoned cream cheese, black beans, salsa verde, queso fresco, jalapeño-stuffed olives, fresh tomato and diced avocado. Pro tip: A generous squeeze of lime at the end is the perfect final touch to your new favorite dip. MORE+ LESS-

By Tablespoon Kitchens

Updated September 1, 2017

Make with

Old El Paso

Ingredients

packages (8 oz each) cream cheese, softened

cup sour cream

package (1 oz) Old El Paso™ original taco seasoning mix

can (4.5 oz) Old El Paso™ chopped green chiles

can (15 oz) Progresso™ black beans, drained, rinsed

cup jarred salsa verde

cup crumbled queso fresco cheese

medium plum (Roma) tomatoes, chopped

medium avocado, pitted, peeled and diced

1/3

cup jalapeño-stuffed olives, sliced

lime, cut in wedges

Tortilla chips, as desired

Steps

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1

In medium bowl, mix cream cheese, sour cream, taco seasoning mix and green chiles; stir to completely blend.
2

Spread cream cheese mixture onto 12-inch round serving dish. Top with black beans, salsa verde, cheese, tomatoes, avocado and olives. Serve with lime wedges and tortilla chips.

Expert Tips

To soften cream cheese, just microwave unwrapped cream cheese in microwavable bowl uncovered on High 10 to 15 seconds.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.