7-Layer Dip
This 7-Layer Dip is a tasty combination of refried beans, sour cream, guacamole, salsa, cheese, diced tomatoes, and sliced black olives! Your easy taco dip can be served warm or cold; either way, it's always a hit at parties, a game day get-together, or an amazing family dinner! Best of all, you can throw this 7-layer dip together in just 10 minutes flat!
Servings: 12 servings
Calories: 157kcal
Prep 10 minutes
Cooking 0 minutes
Total Time 10 minutes
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Ingredients
- 16 oz refried beans (1 16-ounce can or use our refried black beans)
- 1 cup guacamole
- 1 cup sour cream
- 1 cup salsa (I like to use salsa roja best)
- 1 cup cheddar cheese (or a mix of cheddar and jack cheese, or Mexican blend)
- 1 cup tomatoes (chopped, or use pico de gallo)
- ¼ cup green onion (chopped, optional garnish)
- 4 oz black olives (sliced)
- 2 tablespoon cilantro (chopped, optional garnish)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- In a 9x13 baking pan or a large wide-rimmed bowl, layer the ingredients starting with refried beans (*see note). Stir until spreadable, then spread evenly to make the first or bottom layer in the dish.
- Spread the guacamole to make the second layer, then the sour cream for the third layer. Salsa is the next layer (*see note), then top it off with shredded cheddar cheese.
- Top the party dip off with either diced tomatoes or pico de gallo, chopped green onions, and sliced olives. Sprinkle with fresh chopped cilantro, if desired.
Notes
- My refried black beans are ready to go, but if you are using a can of refried beans I would suggest some quick stir-ins: add the juice from one lime, 1 - 2 tablespoons of my taco seasoning mix (or about half of a taco seasoning packet), plus a handful (at least 1 generous tablespoon) of chopped, fresh cilantro. You can also stir in cream cheese to the layer of refried beans.
- When using salsa, it is best to strain off the excess liquid to prevent your dip from getting soggy or runny.
- Another way to prevent soggy or runny 7 layer dip is to use Roma tomatoes. They have more 'meat' and less tomato juice to seep into your dip.
- Additional toppings for your 7 layer dip could include: sliced sweet peppers or jalapeno, diced green chiles, shredded lettuce, or crumbled queso fresco!
- To store: Store your partially or fully prepared Mexican dip for up to 2 days prior to serving. Keep the prepared dip stored in an airtight container in the refrigerator for up to 5 days. *Remember that if you made the dip in advance, you need to count the day or two of storing before serving in the total refrigerated time.
Nutrition
Calories: 157kcal (8%) | Carbohydrates: 9g (3%) | Protein: 5g (10%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 20mg (7%) | Sodium: 593mg (26%) | Potassium: 238mg (7%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 545IU (11%) | Vitamin C: 5mg (6%) | Calcium: 118mg (12%) | Iron: 1mg (6%)
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