This is a classic dip that is perfect on any occasion. I think that at every gathering where guests brought a dish, someone made a 7-layer dip. It is easy, economical, and addictive. Once you grab your first tortilla chip and scoop the dip, you will go back and have more!
I first had 7-layer dip at an end of year classroom party in elementary school – I loved the dip, but it was not the most popular food option for the other students. I remember the version from my childhood having shredded lettuce on top. You rarely see that anymore because the lettuce does not hold up well, but you can certainly add some on top right before it is served.
There are different versions of 7-layer dip, and sometimes the layers end up being 9 or 10. That is the beauty of this recipe – it is flexible, and you can adjust and add ingredients. So, make it yours and add ingredients that you think will be fantastic.
Enjoy!
INGREDIENTS
1 (16 oz.) can refried beans
1 (10 oz.) can diced tomatoes with green chiles
3 medium avocados
1 lime – juiced (you need about 1 ½ Tbsp.)
1/4 cup cilantro – chopped
1 tsp. garlic salt
1 (8 oz. package) cream cheese – softened to room temperature
1/2 cup sour cream
2 Tbsp. taco seasoning mix
2 cups cheddar cheese – finely shredded
1/3 cup black olives – sliced
3/4 cup Roma tomatoes – diced
1/3 cup green onions – finely sliced
DIRECTIONS
Combine the refried beans and diced tomatoes with green chiles in a bowl and mix until well combined.
• You don’t have to warm the beans, but it is easier to stir and combine the beans with the tomato/green chiles and taco seasoning.
Spread into an even layer in a 7″x11″ casserole dish.
In a separate bowl combine the avocado, lime juice, cilantro, and garlic salt.
Mash the avocado mixture until you have the desired consistency and then spread into an even layer over the beans.
In a medium bowl, put the sour cream in and whisk until nice and smooth. Add the cream cheese and whisk together until the mixture is smooth and fully blended. Add the taco seasoning and mix well. Then spread it in an even layer over the guacamole.
Sprinkle the shredded cheese over the top of the sour cream.
Top the cheese layer with the diced Roma tomatoes, black olives, and green onions.
Tightly cover with plastic wrap and refrigerate for at least one hour. Remember to keep it chilled until ready to serve.
NOTES
• Refried Beans: Refried Black Beans are a great alternative in case you want to try something a little different.
• Additional Ingredients: If there is an ingredient that you want to add, then do so! Pickled jalapeños and fresh pico de gallo are wonderful additions.
• Cheese: If you don’t want to use shredded cheese, use Cotija cheese! If you do use shredded cheese, make sure you use finely shredded cheese. Cheddar is the best for flavor, I use sharp cheddar, but a Fiesta or Taco blend works great as well.
• Chips: While traditionally this is served with regular tortilla chips, I also serve Frito Scoops. You can even set out wavy potato chips. Try serving a couple types of chips with the dip!
• Guacamole: You can use pre-made guacamole from the grocery if you are short on time or if you prefer to use it. To prevent the guacamole layer from turning brown, make sure to cover it carefully and completely with the sour cream layer.
• Storing: Cover the dip tightly with plastic wrap and keep refrigerated up to 5 days. The layers will begin to bleed into another but it should still be amazing.