Seven Layer Dip (Printable)

A colorful Tex-Mex dish featuring creamy, cheesy, and fresh layers served chilled with chips.

# What You Need:

→ Base

01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning

→ Guacamole Layer

03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced

→ Sour Cream Layer

08 - 1 cup sour cream

→ Salsa Layer

09 - 1 cup chunky salsa, drained of excess liquid

→ Cheese Layer

10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions

→ For Serving

15 - Tortilla chips

# How-To:

01 - In a medium bowl, combine refried beans with taco seasoning. Spread mixture evenly in the bottom of a shallow 9x13-inch serving dish.
02 - Mash avocados with lime juice, salt, diced red onion, and diced tomato until combined. Spread evenly over the bean base.
03 - Evenly spread sour cream over the guacamole layer without mixing.
04 - Top sour cream with well-drained chunky salsa, maintaining distinct layering.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the salsa layer.
06 - Scatter sliced black olives over the cheese layer.
07 - Top with shredded iceberg lettuce and chopped green onions.
08 - Cover and refrigerate for at least one hour to allow flavors to meld. Serve chilled with tortilla chips.

# Expert Hacks:

01 -
  • It looks impossibly elegant for something that takes barely twenty minutes and requires zero cooking.
  • Every bite has a different flavor and texture, so there's something for everyone at the party.
  • You can make it hours ahead and just pull it from the fridge when guests arrive, which means less stress and more time to enjoy the gathering.
02 -
  • Drain your salsa in a fine mesh strainer for several minutes before adding it, because watery salsa will seep down and make the entire dip soggy within hours.
  • Add the lettuce and green onions no more than an hour before serving, otherwise they'll wilt and lose their crunch, which is one of the best parts of eating this.
  • Use a cold dish from the refrigerator if you have the time, because a cold surface keeps everything where it belongs instead of sliding around.
03 -
  • Keep your dish cold by filling it with ice water and letting it sit for a few minutes before assembling, then drain it completely and pat dry so you don't add extra moisture.
  • If you're transporting this to a party, keep it in a sealed container and pack the chips separately, then assemble the final lettuce and green onions layer once you arrive so everything stays crisp and fresh.
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