Description
A colorful and flavorful 7 Layer Dip featuring layers of refried beans, creamy guacamole, seasoned sour cream, sharp cheddar cheese, fresh vegetables, and optional black olives, perfect for parties and snacking with tortilla chips.
Ingredients
Bean Layer
- 1 (16-ounce) can refried beans
- ¾ cup salsa (divided)
- ½ teaspoon sea salt (divided)
Guacamole Layer
- 2 avocados
- ½ cup chopped fresh cilantro (divided)
- 2 jalapeño peppers (1 finely chopped, 1 thinly sliced)
- 2 tablespoons fresh lime juice
- Remaining ¼ cup salsa
- Remaining ¼ teaspoon sea salt
Sour Cream Layer
- 16 ounces sour cream
- 1 (1-ounce) packet taco seasoning (about 3 tablespoons)
Toppings
- 1½ cups grated sharp cheddar cheese
- 1 roma tomato, diced
- 1 bunch scallions, chopped
- 1 (2.25-ounce) can sliced black olives, drained (optional)
- Thinly sliced jalapeño (from the 2 jalapeño peppers)
Serving
- Tortilla chips (for serving)
Instructions
- Prepare the bean layer: In a medium bowl, stir together the refried beans, ½ cup of the salsa, and ¼ teaspoon of the sea salt until well combined.
- Make the guacamole layer: In another medium bowl, mash the avocados with the remaining ¼ cup of salsa. Add half of the chopped cilantro, the finely chopped jalapeño pepper, fresh lime juice, and the remaining ¼ teaspoon sea salt. Stir thoroughly to combine the flavors.
- Mix the sour cream layer: In a third bowl, whisk together the sour cream and the taco seasoning packet until uniformly blended.
- Assemble the dip: In an 8x8-inch baking or serving dish, spread the bean mixture evenly across the bottom. Carefully layer the guacamole mixture on top of the beans. Next, spread the sour cream mixture in an even layer above the guacamole. Sprinkle the grated sharp cheddar cheese evenly over the sour cream. Finally, top the dip with diced roma tomatoes, chopped scallions, thinly sliced jalapeño, the remaining cilantro, and black olives if using.
- Serve: Present the dip chilled or at room temperature with tortilla chips on the side for dipping.
Notes
- For extra heat, include the seeds of the jalapeños when adding chopped pepper.
- Can be made a few hours ahead and refrigerated to allow flavors to meld.
- Use low-fat sour cream for a lighter version of the dip.
- Omit black olives to keep it more traditional or if preferred.
- Serve immediately after assembling to keep layers fresh and prevent browning of avocado.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Mexican
