Description
This classic 7 Layer Dip is a crowd-pleasing appetizer featuring layers of spicy refried beans, fresh guacamole, seasoned sour cream, chunky salsa, shredded cheese, fresh diced tomatoes, and sliced black olives. Perfect for parties and gatherings, it combines bold flavors and creamy textures for an irresistible dip served with crispy tortilla chips.
Ingredients
Scale
Refried Beans Layer
- 2 (15-ounce) cans Refried Beans (preferably spicy jalapeno)
- Hot Sauce (optional, to taste)
Guacamole Layer
- 3 to 4 medium Avocados
- 1 Tablespoon Fresh Lime Juice
- 2 Tablespoons Chopped Cilantro
- 1/2 Jalapeno, finely minced
- 1/2 teaspoon Salt (or more to taste)
Seasoned Sour Cream Layer
- 1 1/2 cups Sour Cream
- 2 to 3 Tablespoons Taco Seasoning
Salsa Layer
- 1 1/2 cups Favorite Salsa (chunky, mild, or hot)
Cheese Layer
- 2 cups Shredded Cheddar or Mexican Cheese Blend
Fresh Toppings
- 2 to 3 Roma Tomatoes, chopped and drained
- 3 Green Onions, sliced
- 1 (2.25 ounce) can Black Olives, drained
Serving
- Tortilla Chips
Instructions
- Prepare Refried Beans Layer: In a bowl, stir together the refried beans and hot sauce if using. Spread this mixture evenly at the bottom of your serving dish. You may warm the beans slightly for easier spreading or use them cold straight from the can.
- Make Guacamole Layer: In a separate bowl, mash the avocados with lime juice, chopped cilantro, minced jalapeno, and salt until chunky and well combined. Adjust seasoning if desired. Spread the guacamole evenly over the refried bean layer.
- Combine Seasoned Sour Cream: Mix the sour cream with taco seasoning in a bowl, adding a little lime juice or cilantro if preferred. Spread this seasoned sour cream over the guacamole layer evenly.
- Spread Salsa Layer: Spoon your favorite chunky salsa or pico de gallo over the sour cream layer, spreading carefully to create an even layer. Opt for thicker salsa to prevent watery dip.
- Add Cheese Layer: Sprinkle the shredded cheddar or Mexican cheese blend evenly over the salsa layer.
- Top with Diced Tomatoes: Use roma tomatoes for minimal juice. Chop and drain excess liquid to avoid watering down the dip, then spread evenly over the cheese.
- Garnish with Green Onions and Black Olives: Scatter sliced green onions and drained black olives on top of the tomatoes for the final layer.
- Chill and Serve: Cover the dish and refrigerate until ready to serve, allowing the flavors to meld. Serve chilled with tortilla chips on the side.
Notes
- This dip is best served chilled and can be made several hours ahead for flavor development.
- Adjust the spice level by choosing mild or spicy salsa and jalapeno quantity in guacamole.
- Use fresh roma tomatoes to reduce excess liquid in the dip.
- Serve with crunchy tortilla chips for the perfect party appetizer.
- Cover and store any leftovers tightly in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 151 kcal
- Sugar: 1 g
- Sodium: 213 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 22 mg
