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7-Layer Dip Recipe

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4.3 from 5 reviews

This vibrant and flavorful 7-Layer Dip is a perfect crowd-pleaser for any gathering. Combining layers of refried beans, zesty salsa, creamy guacamole, tangy sour cream, melted cheddar cheese, pickled jalapeños, fresh green onions, and cilantro, this dip delivers a delicious combination of textures and tastes. Ready in just 20 minutes, it’s a quick and easy appetizer that pairs perfectly with crispy tortilla chips.

Ingredients

Bean Layer

  • 1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans
  • ¼ cup mild red salsa
  • 1 teaspoon ground cumin

Guacamole Layer

  • 2 medium ripe avocados
  • 2 tablespoons lime juice (from about 1 lime)
  • 1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons), divided
  • Fine salt, to taste

Sour Cream Layer

  • 1 cup sour cream
  • Remaining half of chopped jalapeño
  • Pinch or two of fine salt, to taste

Salsa Layer

  • 1 cup mild red salsa (remaining 1 cup after ¼ cup used in bean layer)

Toppings

  • 6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
  • ⅓ cup drained pickled jalapeño peppers, roughly chopped or 1 small can (2.25 ounces dry weight) drained sliced black olives
  • ⅓ cup thinly sliced green onions (about 2 to 3)
  • ⅓ cup fresh cilantro leaves

Serving

  • Tortilla chips, for serving

Instructions

  1. Prepare Bean Layer: In a medium bowl, combine the refried beans, ¼ cup of mild red salsa, and ground cumin. Mix thoroughly until smooth and evenly blended. Then, spread this mixture across the base of an 8-inch square baking dish to create the first layer.
  2. Make Guacamole Layer: In another bowl, mash the ripe avocados with a large fork until creamy but slightly chunky. Add lime juice, half of the finely chopped jalapeño, and ¼ teaspoon of fine salt. Stir to combine well. Spread this guacamole evenly over the bean layer in the dish.
  3. Prepare Sour Cream Layer: In a small bowl, mix the sour cream with the remaining chopped jalapeño. Season with a pinch or two of fine salt, adjusting to your taste preference. Spread this spicy sour cream layer evenly over the guacamole.
  4. Drain and Add Salsa Layer: Pour the remaining 1 cup of mild red salsa into a mesh colander set over the sink to allow excess moisture to drain for a minute or two. This step prevents the dip from becoming watery. Spread the drained salsa uniformly over the sour cream layer.
  5. Add Cheese and Toppings: Sprinkle the freshly grated Cheddar cheese evenly over the salsa layer. Follow with a scattering of drained pickled jalapeño peppers or drained sliced black olives, thinly sliced green onions, and fresh cilantro leaves to finish the layers with fresh and spicy flavors.
  6. Serve: Serve the 7-layer dip immediately with crispy tortilla chips on the side for dipping. Enjoy as a flavorful appetizer or party snack.

Notes

  • For best flavor, use ripe avocados that yield slightly to gentle pressure.
  • You can substitute pickled jalapeños with sliced black olives as preferred.
  • To reduce moisture in salsa and avoid a watery dip, always drain salsa before layering.
  • This dip can be assembled a few hours ahead of time and kept refrigerated but is best served fresh.
  • Adjust the amount of jalapeño to tailor the heat level to your taste.

Find it online: https://marthatasty.com/7-layer-dip-recipe/