Tex-Mex 7 Layer Dip
Learn how to make the classic 7 layer dip with a tex-mex twist by adding delicious chorizo style sausage.
Servings: 24 1/2 cup servings
Calories: 230kcal
Ingredients
- 1 lb Chorizo sausage
- 1 can refried beans
- 1 cup guacamole
- 1 cup sour cream
- 1 cup salsa roja
- 1.5 cups shredded cheddar cheese
- 1/2 cup black olives
- 1/2 cup pico de gallo
- 1 bag tortilla chips
- 1/4 tsp ground cumin
- 1 tsp salt
- 1 clove garlic minced
- 1/4 white onion finely chopped
- 1/4 tsp cayenne pepper optional if you like it more spicy
Instructions
- Start by cooking the chorizo in a frying pan with the ground cumin, salt, minced garlic, white onion, and cayenne pepper. Once browned, drain excess grease and set aside. If you purchase preseasoned chorizo, you can omit adding the seasonings.
- For the first layer, add the cooked chorizo on the bottom of your baking dish.
- Add the refried beans as the next layer, followed by layers of the sour cream, the guacamole, the salsa, and the cheese in that order. Make sure to spread each layer out so it completely covers the previous layer. Top with the black olives and pico de gallo.
- Refrigerate for at least two hours and serve with tortilla chips.
Nutrition
Serving: 11/2 cup serving | Calories: 230kcal | Carbohydrates: 12g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 650mg | Potassium: 206mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1.7mg | Calcium: 95mg | Iron: 0.9mg
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!