7 Layer Dip

5 from 3 votes

This classic 7 Layer Dip is a celebration favorite with everything there is to love in a dip. It starts with a layer of seasoned refried beans and then on to homemade guacamole, sour cream, shredded cheese, fresh tomatoes, chopped green onions, and delicious olives. Give it a nice scoop with a crunchy tortilla chip and celebrate the fiesta in your mouth!

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Mexican

Servings: servings

Author: Amy Nash

Ingredients

Bean Layer

32 ounces canned refried beans or 4 cups homemade
1/4 cup taco seasoning

Guacamole Layer

3-4 ripe avocados
1 clove garlic minced
1 jalapeño stem and seeds removed, finely diced
3 Tablespoons chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground cumin

Other Layers

2 cups sour cream
2 cups grated cheese
3-4 roma tomatoes diced
3-4 green onions chopped
4.5 ounces sliced black olives, drained

Instructions

Combine the refried beans and taco seasoning in a large bowl, stirring well until smooth and combined. Spread evenly in the bottom of a 9x13-inch dish.
32 ounces canned refried beans, 1/4 cup taco seasoning
Add the garlic, jalapeño, and cilantro to a large bowl. Use the bottom of a spoon to press and mash them against the bottom or sides of the bowl to release their juices and oils a bit. Then add the avocados, lime juice, cumin, and salt. Mash until fairly smooth. Spread the guacamole evenly over the bean layer.
3-4 ripe avocados, 1 clove garlic, 1 jalapeño, 3 Tablespoons chopped cilantro, 2 Tablespoons fresh lime juice, 1/2 teaspoon kosher salt, 1/8 teaspoon ground cumin
Spread the sour cream over the guacamole. Be sure to go all the way to the edges of the dish to cover the guacamole to prevent it from browning.
2 cups sour cream
Sprinkle the cheese over the sour cream layer.
2 cups grated cheese
Top with the diced tomatoes, green onions, and olives. Refrigerate until ready to serve.
3-4 roma tomatoes, 3-4 green onions, 4.5 ounces sliced black olives, drained

Notes

This dip will keep for 3-4 days in the fridge. If the guacamole is exposed, it will begin to brown, but is still edible.
You can use 2 cups of premade guacamole in place of the homemade version in this recipe. You could also go as simple as mashed avocados with the lime juice and salt if you are in a rush or don't have cilantro or a jalapeño on hand.
This recipe is on page 64 of my cookbook, House of Nash Eats Everyday!

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.