7 Layer Dip Recipe
User Reviews
5
7 Layer Dip Recipe
Description
The 7 Layer Dip Recipe starts with refried beans mixed with taco seasoning to form a savory base. This is layered with sour cream, followed by mashed avocado blended with lime juice and salt for a smooth guacamole element. Shredded cheddar cheese adds a sharp, melty texture, while chopped tomatoes bring fresh juiciness. Sliced black olives contribute briny notes, and scallions add crispness and mild onion flavor.
The result is a multi-textured dip with creamy, cheesy, tangy, and fresh layers all complementing each other. The seasoning and layering create complexity in each bite. It’s served typically with tortilla chips, ideal for sharing as a snack or appetizer.
This dip is suitable for make-ahead preparation and can be covered and refrigerated until serving. It yields enough to feed about 12 people, scaling easily for different group sizes.
Notes include a homemade taco seasoning blend option and storage advice to refrigerate leftovers for up to four days. The guacamole can be made simply or full-bodied, and olives are optional based on preference.
Ingredients
- 1 (16 ounce) can refried beans
- 1 packet taco seasoning homemade or store-bought (see note 1)
- 8 ounces sour cream
- 2 avocado see note 2
- 2 teaspoons lime juice (from 1 lime)
- salt
- 2 cups cheddar cheese shredded
- 2 tomato chopped
- 1 (3.8 ounce) can olives drained (see note 3, sliced
- 2 scallions finely sliced
- tortilla chips for serving
Instructions
- In a small bowl, mix the beans and taco seasoning mix. Spread in the bottom of a medium glass bowl or baking dish, then top with the sour cream.
- Halve avocados, remove the pits, and scoop out the flesh. Mash the avocados with the lime juice and salt to taste (I like 1/2 teaspoon), then spread on top of the sour cream layer.
- On top of the guacamole layer, add the shredded cheese, tomatoes, olives, and scallions in that order. Serve immediately with tortilla chips or cover and chill until serving time.
Notes
- A homemade taco seasoning mix can substitute store-bought for fresh flavor balance.
- The guacamole layer can be simplified or made more traditional depending on preference.
- Black olives can be omitted for those who dislike them without affecting overall flavor much.
- Leftovers can be stored in the refrigerator covered for up to four days.
- This recipe yields a dip sufficient to serve around 12 people as a snack or appetizer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1/2 cup each)
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 0.5 cups | |
| Calories | 250kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 1092mg | 46% |
| Potassium | 269mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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