7 Layer Dip

7 Layer Dip
7 Layer Dip
Try this 7 Layer Dip recipe, or contribute your own.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 12
white meat free gluten free red meat free contains dairy dairy free vegetarian pescatarian
  • 1 cup salsa
  • 1/4 cup sliced black olives
  • 2 tablespoons taco seasoning
  • 4 oz 1/3 less fat cream cheese softened to room temperature
  • 1 (16 oz) can fat free refried beans
  • 1 cup fat free sour cream
  • 4 oz 50% reduced fat sharp cheddar cheese shredded (i use cabot)
  • 1 1/2 – 2 cups shredded lettuce
  • 1/2 cup chopped cherry tomatoes
  • Carbohydrate 4.70771123686227 g
  • Cholesterol 1.700971386 mg
  • Fat 0.333173333362188 g
  • Fiber 0.513966670006971 g
  • Protein 0.937943477677726 g
  • Saturated Fat 0.0460200000054102 g
  • Serving Size 1 1 (1/2 cup) serving (62g)
  • Sodium 214.698218488872 mg
  • Sugar 4.1937445668553 g
  • Trans Fat 0.0109146666648632 g
  • Calories 24 calories

In an 8×8 or 9×9 baking dish, spread the refried beans in an even layer across the bottom with a spatula. In a mixing bowl, stir the cream cheese, sour cream and taco seasoning until well combined and smooth. Transfer this mixture to the baking dish and spread in an even layer on top of the beans. Top this layer with a layer of salsa. Sprinkle the shredded cheese over the top and follow with the shredded lettuce. Evenly distribute the chopped tomatoes over top of the lettuce and finish with the black olives.