This easy-to-make 7 Layer Dip is a timeless appetizer that is utterly delicious and everyone loves to devour. You're going to want a good, sturdy chip for scooping through all the scrumptious layers.
Prep Time30 minutesmins
Total Time30 minutesmins
Ingredients
2 16-ouncecans of refried beansI use Pinto
1/2cupthick salsa
2cupssour cream
1/3cupsoft cream cheeseoptional
2 1/2cupsGuacamolefrom about 4 large avocados (see notes)
2cupsCheeseshredded
2cupsfresh diced tomatoes(I use 4 Roma)
1/3cupdiced red onions
1/2cupBlack olivessliced
¼cupfresh roughly-chopped cilantro leaves
Instructions
In a large bowl, stir the refried beans with 1/2 cup salsa and 2 tablespoons sour cream. If your refried beans are really thick and hard to make smooth, you may need to use a hand mixer. Spread the beans on the bottom of a 9x13 glass dish.
In a medium bowl, mix the sour cream and cream cheese until smooth. Set aside.
Spread the guacamole evenly over the refried beans.
Top the guacamole with the sour cream mixture. Make sure all of the guacamole is covered to prevent it from oxidizing.
Sprinkle the grated cheese evenly over the sour cream, followed by a layer of the diced tomatoes, red onions, black olives, and chopped cilantro. (Hold back the olives and cilantro if making a day ahead).
For best results, cover the dish, and refrigerate for one hour before serving. Serve with your favourite tortilla chips and enjoy!
Notes
Guacamole: You don't have to use the guacamole recipe on this site (though I hope you do!) but just make sure you mix in the juice of one lime into your mashed avocados. Lime juice adds flavour and will help prevent the guacamole from oxidizing.
To store: This 7 layer dip will keep well in the fridge, covered tightly, for up to 3 days. If the guacamole starts to brown a bit wherever it is exposed, just scrape it off with a spoon.