Seven Layer Dip
User Reviews
5.0
6 reviews
Excellent
Seven Layer Dip
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Upgrade your game-day hosting with this effortless yet delicious easy vegetarian 7-Layer Dip! Made with just seven simple ingredients, this Mexican-inspired dip is a crowd-pleaser that takes mere minutes to assemble.
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Ingredients
- 2 ounce cans refried beans
- 1 ounce container sour cream
- 1 1/2 cups guacamole
- 1 1/2 cups Pico de gallo or salsa of your choice
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 .25-ounce can black olives sliced
- 1/2 cup green onions sliced
Instructions
- Spread refried beans in an even layer in the bottom of your serving dish.
- Next, layer the sour cream followed by the guacamole and salsa.
- Top the dip off with cheese, olives, and green onions.
- Serve with tortilla chips.
Notes
- Assemble the night before in a large serving dish or in individual mason jars and refrigerate.
- I suggest enjoying this dip within the first 24 hours for optimal freshness, any leftovers can be stored in an airtight container in the refrigerator for 3 days.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
7g
(2%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
18mg
(6%)
Sodium
323mg
(13%)
Potassium
178mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
388IU
(8%)
Vitamin C
6mg
(7%)
Calcium
144mg
(14%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 323mg | 13% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 144mg | 14% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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