Seven Layer Dip
All seven layers — beans, guac, sour cream, salsa, cheese, olives, and green onions — stacked in a dish and ready to scoop. The crowd-pleaser that never needs an introduction.
Ingredients
- 2 cansrefried beans(16 oz each)
- 1 tspground cumin
- 1 tspgarlic powder
- 3ripe avocados
- 2 tbspfresh lime juice
- ½ tspkosher salt
- 1 cupsour cream
- ½ cupmayonnaise
- 1 cupjarred salsa(medium or hot)
- 1 ½ cupsshredded Mexican blend cheese
- 1 cansliced black olives(2.25 oz, drained)
- 4green onions(thinly sliced)
- 1roma tomato(seeded and diced)
Method
- 01
In a bowl, stir together the 2 cans refried beans, 1 tsp ground cumin, and 1 tsp garlic powder until evenly combined. Spread the mixture in an even layer across the bottom of a 9×13-inch dish.
- 02
Halve and pit the 3 ripe avocados, then scoop the flesh into a bowl. Add the 2 tbsp fresh lime juice and ½ tsp kosher salt, then mash with a fork until mostly smooth with a few chunks remaining.
- 03
Spread the guacamole evenly over the bean layer, going edge to edge so every scoop gets both layers.
- 04
In a small bowl, whisk together the 1 cup sour cream and ½ cup mayonnaise until smooth. Spread this mixture over the guacamole layer.
- 05
Spoon the 1 cup jarred salsa over the sour cream layer and spread gently — use the back of a spoon and light pressure so you don't drag the layers beneath.
- 06
Scatter the 1 ½ cups shredded Mexican blend cheese evenly over the salsa.
- 07
Distribute the drained 1 can sliced black olives across the cheese layer.
- 08
Sprinkle the 4 sliced green onions and the diced roma tomato evenly over the top.
- 09
Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving to let the layers firm up and the flavors meld. Serve cold with tortilla chips.
Adapted from public domain & community sources