Seven-layer Jalapeño Taco Dip

Makes: 10-12 servings

Prep Time: 1 hr

Cook Time: 1 hr


  • Dip:
  • 2 8oz blocks cream cheese, softened
  • 1 1/2 cup sour cream
  • 1/4 cup Rio Luna Nacho Sliced Jalapeños
  • 3 tbs taco seasoning
  • 1 tsp garlic powder
  • 2 avocados
  • Juice of 1 lime
  • 1 small bunch of cilantro
  • Kosher salt to taste
  • Toppings:
  • 2 cup shredded lettuce
  • 1/2 cup shredded cheddar
  • 1/2 cup grape tomatoes, halved
  • 1/4 white onion, finely chopped
  • 1/4 cup canned black beans, rinsed
  • Tortilla chips, for serving

Made With


  1. Bottom Layer:
    Make a simple guacamole mashing the avocados, folding in lime juice, and adding salt and pepper to taste.
  2. Creamy Layer:
    Mix the cream cheese with the sour cream. Spice things up with garlic powder and taco seasoning. Mix well until you obtain a homogenous cream.
  3. Putting together dip:
    In a bowl, place the guacamole first, and then layer the seasoned cheese cream on top carefully, so the two parts remain separate.
  4. To top things off, add the shredded fresh lettuce for a layer of crunchy freshness, the diced onions, a coat of cheddar cheese (you may also use Monterrey and Mexican blend), the black beans, and the cherry tomatoes.
  5. Add Rio Luna Diced Jalapeños to provide a spicy kick.

Recipe Note

This recipe was developed and featured on La Cooquette. The original blog post can be read here.