7 Layer Taco Dip


7 Layer Taco Dip

When I was a kid and we were having a party, often times my mom would make what she called, Taco Pizza.  It was this 7 Layer Taco Dip.  She served it on a large round pizza pan — hence taco pizza  It was one of my favorite hors d’oeuvre.  It has all theses yummy layers that come together as a cacophony of flavor in your mouth.  I am going to a gathering tonight and this is what I am taking.


  • 1 small can of refried beans (I use vegan friendly ones)
  • 8 ounces of vegan sour cream mixed well with one packet of taco seasoning
  • 1 large tomato chopped and drained (I place the chopped tomato on a paper towel to absorb all the excess water)
  • Guacamole (see my homemade recipe below)
  • 1 can of sliced olives drained ( I used a can of large olives that I had on hand and chopped them myself and drained them on a paper towel)
  • Vegan Rice Cheddar (hand shredded)
  • Pickled Sliced Jalapeños
  • Blue Corn Tortilla Chips

For the first layer, spread the refried beans in the bottom of a 9 X 13 lasagna pan.  Then, on top of the beans, spread the sour cream/taco seasoning mixture.  Next layer is the tomatoes spread out.  Then slather the homemade guacamole over the tomatoes.  Next are the sliced olives.  Then hand shred the rice cheddar over top of everything.  Then dot with the jalapeños.  Serve with Blue Corn Tortilla Chips.  This can be made up ahead of time.  It allows the flavors the opportunity to marry together.  This dip is a colorful, flavorful, and festive dish for any fiesta.  Enjoy!

My Guacamole:

Start with a ripe avocado.  (You can tell it is ripe when you can press it and it yields.  If it does not yield, it is not yet ripe.  Put it back in the windowsill to continue ripening.  If you shake it and hear the pit rolling it is REALLY ripe.  Eat immediately ;o))  Cut around avocado until you have cut it in half.  Take blade of knife and hit against the pit until it is wedged in the pit.  Spin pit and it will pop out.  Hold 1/2 of avocado in hand and make slices one way and then slices the other.  Turn peel inside out and slice under avocado to pop out diced pieces.  Mash avocado.  Roll a lemon or lime.  Cut lemon or lime in half.  Squeeze juice on tope of smashed avocado, taking care to not get any seeds.  Like I said, I don’t measure, but the other ingredients include:  fresh cilantro, garlic powder, onion powder, salt, pepper, and a scoop of your favorite salsa. Mix altogether. Serve with blue corn tortilla chips (or your favorite tortilla chips). So yummy!


About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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