Description
A classic and crowd-pleasing Mexican 7 Layer Dip featuring layers of seasoned refried beans, creamy guacamole, tangy sour cream, melted cheese, fresh tomatoes, black olives, and crisp green onions. Perfect for parties and gatherings, this no-cook layered dip is ready in minutes and best served chilled with tortilla chips.
Ingredients
Scale
Bean Layer
- 32 ounces Refried beans
- 2 tablespoons Taco seasoning
Guacamole Layer
- 2 cups Guacamole
Sour Cream Layer
- 2 cups Sour cream
Cheese Layer
- 2 cups Cheese (shredded, typically cheddar or Mexican blend)
Fresh Toppings
- 3 cups Tomatoes (diced)
- 2.25 ounces Black olives (sliced)
- 1/4 cup Green onions (finely chopped)
Instructions
- Prepare the bean mixture: In a bowl, combine the refried beans and taco seasoning thoroughly until smooth and evenly seasoned.
- Layer the beans: Spread the seasoned refried beans evenly across the bottom of a 13” x 9” casserole dish to create the base layer.
- Add guacamole: Spread a thick, even layer of guacamole over the refried beans, ensuring full coverage.
- Spread sour cream: Carefully layer the sour cream on top of the guacamole for a creamy texture contrast.
- Add cheese layer: Sprinkle shredded cheese generously over the sour cream layer.
- Top with tomatoes: Evenly distribute the diced fresh tomatoes on top of the cheese layer.
- Finish with olives and onions: Garnish the dip with sliced black olives and finely chopped green onions for flavor and color.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
- Use freshly made guacamole or store-bought for convenience.
- For a spicier version, add diced jalapeños or use spicy taco seasoning.
- Serving suggestion: Serve with tortilla chips, crackers, or vegetable sticks.
- To keep the dip fresh, store leftovers covered in the refrigerator and consume within 2 days.
- You can substitute cheddar cheese with a Mexican cheese blend like Monterey Jack or Queso Chihuahua.
