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7 Layer Dip Recipe

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4.3 from 9 reviews

This classic 7 Layer Dip recipe is a vibrant, crowd-pleasing appetizer perfect for parties and gatherings. Layers of refried beans, creamy guacamole, seasoned sour cream, salsa, cheese, fresh tomatoes, and black olives come together to create a flavorful dip that pairs perfectly with crispy tortilla chips.

Ingredients

Bean Layer

  • 1 (16-ounce) can refried beans

Guacamole Layer

  • 2 large cloves garlic
  • 1 teaspoon kosher salt, plus more for the tomatoes
  • 4 medium avocados
  • 1/4 cup freshly squeezed lime juice (from about 2 limes)
  • 1/2 cup finely chopped red onion (from 1 small red onion), divided
  • 2 tablespoons finely chopped unseeded jalapeño (from 1 small jalapeño, optional)

Sour Cream Layer

  • 16 ounces sour cream
  • 4 ounces cream cheese, softened
  • 1 (1-ounce) package 25% less-sodium taco seasoning mix

Other Layers

  • 2 cups salsa
  • 2 cups shredded Mexican-blend cheese (8 ounces)
  • 2 plum or Roma tomatoes, diced
  • 1 tablespoon chopped fresh cilantro
  • 1 (2.25-ounce) can sliced black olives, drained
  • Tortilla chips, for serving

Instructions

  1. Prepare the Bean Layer: Spread the 16-ounce can of refried beans evenly in the bottom of a 9x13-inch or 7x11-inch baking dish to form the first layer.
  2. Make Garlic Paste: Mince the 2 large garlic cloves and sprinkle with 1 teaspoon kosher salt. Using the blunt side of the knife, scrape and press the garlic repeatedly against the cutting board to create a smooth garlic paste. Transfer this garlic paste to a large mixing bowl.
  3. Prepare the Guacamole: Slice and pit the 4 medium avocados, scooping the flesh into the bowl with the garlic paste. Add 1/4 cup lime juice and 1/4 cup of the finely chopped red onion. Mash together with a fork or potato masher to your preferred consistency. Stir in 2 tablespoons finely chopped jalapeño if using. Spread this guacamole layer evenly over the refried beans in the dish.
  4. Make the Sour Cream Layer: In a large bowl, combine 16 ounces sour cream, 4 ounces softened cream cheese, and 1-ounce package of reduced-sodium taco seasoning. Mix with a hand mixer until smooth and creamy. Spread this mixture evenly over the guacamole layer, covering it completely.
  5. Add Salsa and Cheese: Spread 2 cups of salsa evenly over the sour cream layer, followed by an even layer of 2 cups shredded Mexican-blend cheese.
  6. Top with Tomatoes, Cilantro, Onions, and Olives: In a small bowl, mix 2 diced plum tomatoes, 1 tablespoon chopped fresh cilantro, the remaining 1/4 cup finely chopped red onion, and a pinch of kosher salt. Scatter this tomato mixture over the cheese layer. Finally, sprinkle the drained sliced black olives on top.
  7. Serve: Chill the dip if desired and serve with tortilla chips for dipping.

Notes

  • To make ahead, prepare the layers and cover tightly with plastic wrap; refrigerate for up to 24 hours.
  • For an extra kick, add more jalapeño or a dash of hot sauce to the guacamole or sour cream layers.
  • If you prefer a vegetarian version, confirm taco seasoning is vegetarian-friendly or make your own blend.
  • Use fresh, ripe avocados for the best guacamole flavor and texture.
  • This recipe serves 10 to 12 people as an appetizer; adjust quantities for smaller or larger gatherings.

Find it online: https://dishcooks.com/7-layer-dip-recipe/