Make this easy seven layer dip for your next gathering. It features distinct, flavorful layers perfect for scooping with tortilla chips.
Author:jaxriley
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:10 servings 1x
Category:Appetizer
Method:Layering
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1 (16 ounce) can refried beans, room temperature
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup guacamole
1 cup sour cream
1 packet (1 ounce) taco seasoning mix
1 cup salsa, drained well
1 cup shredded cheddar or Mexican blend cheese
1/2 cup chopped fresh tomato
1/4 cup sliced black olives, drained
Optional: Chopped green onions for garnish
Instructions
In a small bowl, mix the refried beans with cumin and chili powder. Spread this mixture evenly over the bottom of a clear 9×13 inch serving dish. This is your first layer.
Spread the guacamole evenly over the bean layer. To prevent browning, you can lightly brush the top of the guacamole with a thin layer of lime juice.
In a separate bowl, mix the sour cream with the entire packet of taco seasoning until fully combined. Spread this seasoned sour cream mixture over the guacamole layer.
Spoon the drained salsa evenly over the sour cream layer. Make sure the salsa is well-drained so the dip does not become watery.
Sprinkle the shredded cheese evenly over the salsa.
Top the cheese with the chopped fresh tomatoes.
Finish the dip by scattering the sliced black olives over the top.
If using, sprinkle with green onions.
Cover the dish and chill in the refrigerator for at least 1 hour before serving to allow the layers to set. Serve cold with tortilla chips.
Notes
Use a clear glass dish so guests can see all seven layers.
Ensure the refried beans are at room temperature before spreading; this prevents tearing the layer beneath it.
Drain the salsa thoroughly; excess liquid makes the dip runny.
For a low-fat option, substitute plain Greek yogurt for the sour cream.