Seven Layer Dip
This crowd-pleasing Seven Layer Dip features creamy refried beans, tangy sour cream, fresh guacamole, and a colorful topping of cheese, tomatoes, olives, and green onions. It comes together in about 20 minutes with no cooking required, making it the easiest party dish you can make.
Equipment
- 9x13-inch glass baking dish - or a 7x11-inch dish for a thicker dip
- Mixing bowls - 2-3 medium
- Potato masher - or fork for mashing avocados
- Rubber spatula - or offset spatula for spreading layers evenly
- Sharp knife
- Cutting board
- Citrus juicer - or fork for juicing the lime
- Plastic wrap - for covering and storing
Ingredients
- 16 oz refried beans - 450g, canned
- 1 taco seasoning - 1 oz or 28g packet (or 2 tablespoons homemade)
- 3 avocados - ripe
- 2 tbsp fresh lime juice - 30ml, about 1 lime
- 0.5 tsp garlic salt
- 0.25 cup fresh cilantro - 15g, finely chopped
- 1 cup sour cream - 240ml
- 0.5 cup chunky salsa - 120ml, mild, medium, or hot
- 2 cup shredded Mexican cheese blend - 225g, Cheddar, Monterey Jack, Colby
- 2 Roma tomatoes - medium, diced and seeds removed
- 1 can sliced black olives - 2.25 oz or 64g, drained
- 4 green onions - scallions, thinly sliced
- Salt and black pepper - to taste
Instructions
- Season the refried beans: In a medium bowl, stir the refried beans and taco seasoning together until fully combined and smooth. Taste and adjust seasoning as needed.
- Spread the bean layer: Spoon the seasoned refried beans into a 9x13-inch glass baking dish and spread into an even layer, about 1/4 inch thick, covering the entire bottom.
- Make the guacamole: Mash the avocados with lime juice, garlic salt, and cilantro using a fork or potato masher to your desired consistency. Taste and adjust seasoning.
- Spread the guacamole layer: Dollop the guacamole over the bean layer and gently spread it into an even, smooth layer without disturbing the beans beneath.
- Add the sour cream layer: Stir the sour cream until smooth, then spread it in an even layer directly over the guacamole, reaching all edges to seal and prevent browning.
- Add the salsa layer: Gently spread the chunky salsa over the sour cream in an even layer. Drain any excess liquid from the salsa first to prevent a runny dip.
- Add the cheese layer: Sprinkle the shredded Mexican cheese blend evenly over the salsa layer, covering the entire surface from edge to edge.
- Add the fresh toppings: Scatter the diced Roma tomatoes, sliced black olives, and thinly sliced green onions evenly across the top of the cheese layer as the finishing touch.
- Chill and serve: Cover the dip tightly with plastic wrap and refrigerate for at least 30 minutes before serving. Serve cold or at room temperature with tortilla chips.
Notes
- Use ripe avocados - Press gently on the avocado skin; it should yield slightly. An underripe avocado will be bitter and hard to mash smoothly.
- Drain everything well - Drain olives and remove seeds from tomatoes before adding. Excess moisture makes the dip watery and causes layers to blend together.
- Choose thick salsa - Thin, liquidy salsa will seep down into the layers. Chunky restaurant-style salsa or well-drained fresh salsa works best.
- Seal the guacamole layer - The sour cream layer directly over guacamole acts as an air barrier. Spread it all the way to the edges to slow browning.
- Make it ahead strategically - The bean, guacamole, and sour cream layers can be assembled the night before. Add the salsa, cheese, tomatoes, olives, and green onions within a few hours of serving for maximum freshness.
- Use a clear dish - A glass or clear acrylic dish lets guests see all seven layers from the side, which makes for an impressive presentation.
- Serve with sturdy chips - Thin tortilla chips can break under the weight of thick layers. Use sturdy restaurant-style chips for easier scooping.
- Storage - Cover tightly and refrigerate for up to 3-4 days. The guacamole will brown gradually but is still safe to eat. Add extra lime juice to slow browning.
- Make it vegan - Use dairy-free sour cream, vegan shredded cheese, and refried beans made without lard.
- Add a meat layer - Cook and season ground beef or shredded chicken with taco seasoning and layer it between the beans and guacamole for a heartier version.