7-Layer Dip

A classic party appetizer featuring layers of seasoned refried beans, avocado, sour cream, salsa, cheese, olives, green onions and tomato. Serve chilled with tortilla chips.

Prep Time15

Cook Time11

Total Time26

Course: Appetizer

Cuisine: Tex-Mex

Servings: 10 servings

Ingredients

2 cansrefried beans black or pinto
2 teaspoonschili powder
1 teaspoonground cumin
1/2 teaspoongarlic powder
3 avocados peeled and seeded
1 Tablespoonlime juice or lemon juice
8 ozsour cream
3/4 cupsalsa
1 1/2 cupsshredded Mexican blend cheese cheddar or Monterrey Jack
6 ouncessliced black olives
2 green onions chopped
1 roma tomatodiced for garnish (optional)
tortilla chips for serving

Instructions

In a mixing bowl, combine 2 cans refried beans, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon garlic powder. Stir until smooth and taste; add more of those seasonings if desired.
Spread the seasoned beans into a single even layer in a large serving plate or a 9×13-inch pan.
In a separate bowl, mash 3 avocados with 1 tablespoon lime juice (or lemon juice) until mostly smooth. Spread the mashed avocado evenly over the beans.
Spread 8 ounces sour cream in an even layer over the avocado.
Dollop 3/4 cup salsa in small spoonfuls evenly over the sour cream (or gently spread the salsa if you prefer).
Evenly sprinkle 1 1/2 cups shredded Mexican blend cheese (or cheddar/Monterrey Jack) over the salsa.
Scatter 6 ounces sliced black olives and 2 chopped green onions evenly over the cheese.
If using, sprinkle 1 diced roma tomato on top as a garnish.
Cover and refrigerate until ready to serve (can be made up to a day in advance). Serve with tortilla chips.

Equipment

Mixing Bowl
bowl for mashing
Spoon or Spatula
serving plate or 9x13-inch pan
Knife

Notes

Notes
Make-Ahead Instructions:
7-layer dip can be made 1 day ahead of time, covered tightly with plastic wrap and stored in the refrigerator.