Description
A classic and colorful 7 Layer Dip featuring refried beans, creamy guacamole, seasoned sour cream, salsa, shredded cheese, black olives, and green onions, perfect for serving with tortilla chips as a crowd-pleasing appetizer or party snack.
Ingredients
Scale
Main Layers
- 16 ounces refried beans
- 3 ripe avocados (mashed)
- 1 lime (juiced)
- Salt and pepper (to taste)
- 1 cup sour cream
- 1 tablespoon taco seasoning
- 1 cup salsa
- 1 cup cheddar cheese (shredded, or Mexican blend)
- ½ cup black olives (sliced)
- ½ cup green onions (chopped)
To Serve
- Tortilla chips (to serve)
Instructions
- Spread Beans: Spread refried beans as the first layer evenly in a large serving dish, ideally an 8-inch square glass dish.
- Prepare Guacamole: Mash the avocados and mix them with lime juice, salt, and pepper. Spread this guacamole mixture over the refried bean layer.
- Season Sour Cream: Combine the sour cream with taco seasoning, mixing well, then spread it evenly over the guacamole layer.
- Layer Salsa: Carefully spread the salsa over the seasoned sour cream layer without mixing them together.
- Add Cheese: Sprinkle the shredded cheddar cheese or Mexican blend evenly over the salsa layer.
- Top With Olives and Onions: Scatter the sliced black olives followed by the chopped green onions evenly on top of the cheese layer.
- Serve: Serve immediately with tortilla chips, or chill for best flavor melding before serving.
Notes
- Chill the dip for at least 1 hour to allow the flavors to meld beautifully before serving.
- Add a layer of cooked, seasoned ground beef or shredded chicken for a meatier dip variation.
- Try different cheeses such as Monterey Jack, pepper jack, or a Mexican cheese blend for flavor variation.
- Use dairy-free sour cream and cheese substitutes for a dairy-free version.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 25 mg
