Seven-layer dip is the ultimate party food with its delicious layers of refried beans, sour cream, guacamole, salsa, tomatoes, olives, and cheese. Serve with your favorite tortilla chips for a crowd-pleasing appetizer every time!
I tried seven-layer dip for the first time at my mother-in-law’s over 20 years ago. She served it as an appetizer while we waited for the turkey to finish cooking on Thanksgiving. I was a newlywed and very much in the stage of building my recipe collection. I just had to have this one! And my mother-in-law was happy to share! I can’t tell you how many times I have made this recipe. Almost every party we have had since I have made this seven-layer dip.
This seven-layer dip recipe has evolved over the years. In the original recipe, three of the seven layers had mayonnaise…a lot of mayonnaise! I have a feeling the original recipe came from an era when mayo was a staple and could be found in just about everything. I did a little internet digging, and there was a whole generation obsessed with mayo! If you had a Betty Crocker cookbook from the ’60s and ’70’s you would quickly discover that the mayo obsession was real. For a funny (or gross) read on the subject, check out Groovy History. Anyways, I digress…All that to say, I’ve updated this recipe by completely removing the mayo from this recipe, and I don’t regret it one bit. The flavors are now bolder, and the recipe as a whole is also healthier with less fat and calories. I’ve gotten rave reviews on this updated version, and most importantly, my family loves it.
How to Make Seven Layer Dip:
Layer 1: Drain the can of Rotel Diced Tomatoes and Green Chilies, then mix it together with a can of refried beans. Spread evenly into the bottom of a 7-inch x 11-inch serving dish or something of equivalent size.
Layer 2: Mix together 8 ounces of softened cream, 8 ounces of sour cream, and 2 to 3 tablespoons of taco seasoning. Combine well, then spread evenly on top of the refried bean layer.
Layer 3: Mash four avocados, leaving a slightly chunky texture. Stir in the juice of one lime and 1/2 teaspoon of salt. Spread in an even layer on top of the sour cream layer. The easiest way to do this is to place the mashed avocado evenly around the dish in 12 to 14 spoonfuls, then, with a fork, gently scoot the avocado around in an even layer. Do not attempt to just spread the avocado layer because you will disrupt the soft cream cheese/sour cream layer.
Layer 4: I buy a 16-ounce jar of the thickest, chunkiest salsa I can find. Of course, you can use any salsa you like, mild or hot, but I recommend it be thick and chunky. It won’t stay put in your seven-layer dip if it’s too runny. I like to drain my salsa in a colander to drain off some of the liquid. Then spoon it over the avocado layer.
Layer 5: For the shredded cheese layer, any mixture of cheese will work. And you can use more to suit your preference. I like to use a Mexican mix, which is a combination of 4 kinds of cheese; Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero Cheese. Just sprinkle it evenly over the salsa.
Layer 6: For this layer, chop up the tomatoes, discarding the seeds and juice. Drain a small can of sliced olives and layer the olives with the tomatoes on top of the cheese layer.
Layer 7: Dice 2 – 4 stalks of green onion and rough chop a bunch of cilantro (or desired amount). Sprinkle both over the tomatoes and olives.
Cover the entire dish in plastic wrap and refrigerate until ready to serve.
To serve, use your favorite tortilla chips, dig in and enjoy!
Seven Layer Dip
Equipment
- 7in. x 11in. serving dish
Ingredients
- 1 16-ounce can refried beans,
- 1 10-ounce can Rotel Diced Tomatoes with Green Chilies, drained
- 8 ounces sour cream
- 8 ounces cream cheese, softened
- 2-3 tablespoons taco seasoning
- 4 large avocadoes
- 1 lime, juiced
- ½ teaspoon salt
- 1 16-ounce jar chunky salsa (any brand), drained
- 1 ½ – 2 cups shredded cheese, any combination of cheese you like
- 2 large tomatoes, chopped
- 1 small can sliced olives
- 2-4 stalks green onion, (depending on size)
- cilantro, rough chopped
- 1 bag tortilla chips
Instructions
Layer 1:
- Drain the Rotel tomatoes and chilies. Mix with the refried beans and spread into an even layer on the bottom of your serving dish.
Layer 2:
- Mix together the sour cream, the softened cream cheese, and the taco seasoning. Combine well and spread on top of the refried beans.
Layer 3:
- Mash up the avocado and add the juice of one lime and salt. Combine well and add on top of the sour cream layer. **The easiest way to do this is to use a spoon to add 12 or so spoonfuls of avocado on top of the sour cream layer and gently even it out with a fork. Don't try to spread it because you will disturb the other layers.
Layer 4:
- Drain the salsa in a colander so it's not so watery. Then using a spoon, gently add the salsa on top of the avocado layer. Carefully distribute the salsa evenly.
Layer 5:
- Sprinkle the shredded cheese on top of the salsa.
Layer 6:
- Chop up the tomatoes. Then add the chopped tomatoes and sliced olives evenly over the cheese.
Layer 7:
- Chop the green onions and the cilantro, and sprinkle evenly over the top of the dip.
- Cover with plastic wrap and refrigerate until ready to serve.
- Serve with a bag of your favorite tortilla chips.