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–+ servings
Seven Layer Dip in a large glass dish showing all colorful layers topped with cheese, olives, and tomatoes, served with tortilla chips on a wooden board

Seven Layer Dip

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Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings
Calories 235 kcal

Equipment

  • 9x13 inch clear glass baking dish
  • 3 medium mixing bowls
  • Offset spatula or large spoon
  • Fine mesh strainer

Ingredients
  

Bean Layer

  • 2 cans refried beans 16 oz each, traditional or low-fat
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp salt or to taste

Sour Cream Layer

  • 16 oz sour cream full-fat or reduced-fat
  • 1 packet taco seasoning about 1 oz

Guacamole Layer

  • 3 ripe avocados mashed
  • 1 tbsp fresh lime juice
  • 0.5 tsp salt
  • 0.25 tsp garlic powder

Salsa Layer

  • 1.5 cups chunky salsa or fresh pico de gallo drained of excess liquid

Cheese Layer

  • 2 cups shredded Mexican cheese blend or cheddar

Fresh Toppings

  • 1 can sliced black olives 2.25 oz, drained
  • 4 green onions sliced thin
  • 2 roma tomatoes diced small
  • 0.25 cup fresh cilantro optional, chopped

For Serving

  • 1 bag tortilla chips your favorite variety

Instructions
 

Prepare the Layers

  • In a medium bowl, mix the refried beans with cumin, garlic powder, and salt until well combined and smooth. Set aside.
  • In a separate bowl, stir together the sour cream and taco seasoning packet until fully blended and uniform in color. Set aside.
  • In a third bowl, mash the avocados with lime juice, salt, and garlic powder until you reach your desired consistency — slightly chunky is great. Set aside.
  • Drain any excess liquid from the salsa or pico de gallo by spooning it into a fine mesh strainer or pressing it gently with a paper towel. Set aside.

Assemble the Dip

  • Spread the seasoned refried beans in an even layer across the bottom of a 9x13 inch clear glass dish (or a wide, shallow serving bowl). Use an offset spatula or the back of a spoon to smooth it out evenly.
  • Spread the taco-seasoned sour cream evenly over the bean layer, going all the way to the edges.
  • Carefully spread the guacamole in an even layer on top of the sour cream. Work gently so the layers remain distinct.
  • Spoon the drained salsa or pico de gallo evenly across the guacamole layer, distributing it as uniformly as possible.
  • Sprinkle the shredded cheese in a generous, even layer across the entire surface of the salsa.
  • Scatter the sliced black olives, diced tomatoes, green onions, and cilantro (if using) evenly across the top of the cheese layer.

Chill and Serve

  • Cover the dish tightly with plastic wrap pressed directly onto the surface of the dip and refrigerate for at least 1 hour before serving, or up to 24 hours for best flavor.
  • Remove from the refrigerator 5 minutes before serving. Serve directly from the dish with tortilla chips alongside for dipping.

Notes

Make-Ahead: Assemble up to 24 hours ahead and refrigerate covered. Add fresh toppings (tomatoes, green onions, cilantro) right before serving for best appearance. Storage: Cover and refrigerate leftovers for up to 3 days. Do not freeze. Guacamole tip: Press a piece of plastic wrap directly onto the guacamole layer before covering the dish to minimize browning. Meat option: Add a layer of seasoned cooked ground beef or turkey on top of the beans before the sour cream for a heartier version.

Nutrition

Calories: 235kcalCarbohydrates: 18gProtein: 8gFat: 15gSodium: 620mgFiber: 5gSugar: 3g
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