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4.4 from 84 votes

The Ultimate 7-Layer Dip

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
45 mins
Total Time
45 mins
Servings: 10 -12 Servings
Course: Appetizer
Cuisine: American

Ingredients

Tomato Layer:
  • 4 large tomatoes cored, seeded, and chopped fine
  • 1 Jalapeño seeded and minced
  • 3 tablespoons finely chopped cilantro
  • 2 green onions finely minced
  • 2 tablespoons lime juice from about 2 limes
  • ⅛ teaspoon salt
Guacamole Layer:
  • 2 green onions sliced thin, green and white parts separated
  • 1 jalapeno chile seeded and finely minced
  • 1 small garlic clove minced
  • 2 tablespoons lime juice from about 2 limes
  • 3 avocados pitted, peeled and chopped
  • 3 tablespoons chopped fresh cilantro
  • salt to taste
Black Bean Layer:
  • 1 (15-ounce) (15-ounce) can black beans drained but not rinsed
  • 2 garlic cloves minced
  • 2 teaspoons fresh lime juice from about 1 lime
  • ¾ teaspoon chili powder
  • ¼ teaspoon salt
Sour Cream Layer:
  • 1 ½ cups sour cream
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded sharp cheddar cheese
Cheese Layer:
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded sharp cheddar cheese
Extras:
  • tortilla chips for serving

Instructions

    Cup of Yum
  1. For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.
  2. For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.
  3. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
  4. Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.

Notes

  • End Result: don't get scared away by all the components and ingredients listed below. I promise it's not as complicated as it looks - and I promise the result is worth it.
  • Clear Dish: this recipe is usually served in a clear dish so you can see the layers.
  • For a Crowd: double the recipe and serve in a 13 by 9-inch glass baking dish.
  • Prep: keep in mind that the parts of the prep for the tomato and guacamole layers need to sit at room temperature for 30 minutes before proceeding with the recipe.

Nutrition Information

Serving 1 Serving Calories 390kcal (20%) Carbohydrates 17g (6%) Protein 16g (32%) Fat 30g (46%) Saturated Fat 14g (70%) Cholesterol 62mg (21%) Sodium 388mg (16%) Fiber 7g (28%) Sugar 4g (8%)

Nutrition Facts

Serving: 10-12 Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 390kcal 20%
Carbohydrates 17g 6%
Protein 16g 32%
Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 62mg 21%
Sodium 388mg 16%
Fiber 7g 28%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.