Flavorful Seven Layer Dip
A quick and easy seven layer dip perfect for parties and casual get-togethers, featuring creamy beans, tangy salsa, fresh veggies, and melty cheese.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- 1 (16-ounce / 450 g) can refried beans, preferably vegetarian
- 1 cup (240 ml) full-fat sour cream
- 1 cup (about 240 g) guacamole, homemade or store-bought
- 1 cup (240 ml) chunky medium-spicy salsa
- 1 ½ cups (150 g) shredded cheese blend of cheddar and Monterey Jack
- 1 cup (150 g) chopped tomatoes, seeds removed
- ½ cup (75 g) sliced black olives, rinsed and drained
- ¼ cup (25 g) green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a medium bowl, combine refried beans with ground cumin, chili powder, salt, and pepper. Stir until smooth and well-seasoned. Taste and adjust seasoning as needed. Set aside.
- In another bowl, combine sour cream with lime juice, a pinch of salt, and half of the chopped cilantro. Stir well to blend flavors.
- Spread the seasoned refried beans evenly on the bottom of your serving dish. Smooth it out with the back of a spoon or spatula.
- Carefully spread the sour cream mixture over the bean layer without mixing layers. Chill beans for a few minutes before adding sour cream if desired.
- Add a thick, even layer of guacamole over the sour cream. Use a spoon to fill gaps but do not press down hard.
- Spread the salsa evenly over the guacamole layer. Drain excess liquid if salsa is watery.
- Sprinkle shredded cheese evenly over the salsa layer.
- Top with chopped tomatoes, sliced black olives, green onions, and remaining cilantro evenly.
- Cover the platter with plastic wrap and refrigerate for at least 30 minutes before serving to let layers set and flavors meld.
Notes
Chill the dip for at least 30 minutes before serving to help layers set and flavors meld. Drain excess liquid from salsa to avoid soggy layers. Use freshly shredded cheese for better melt and flavor. For vegan version, substitute sour cream with dairy-free yogurt and use vegan cheese. Refried beans should be checked for vegan and gluten-free status if needed. Serve with sturdy tortilla chips or fresh veggie sticks. Store leftovers covered in refrigerator up to 3 days; keep chips separate to avoid sogginess.
Nutrition
- Serving Size: About ½ cup (120 g)
- Calories: 180220
- Fat: 1215
- Carbohydrates: 1215
- Fiber: 45
- Protein: 810
Keywords: seven layer dip, party dip, easy dip recipe, layered dip, Mexican dip, party platter, crowd-pleaser