7 Layer Dip

This 7 Layer Dip recipe is made with beans, sour cream, guacamole, cheese, tomatoes, olives, and scallions. It's easy to make and always a hit at parties!

Course Appetizer

Cuisine Mexican

Prep Time 10

Total Time 10

Servings servings (1/2 cup each)

Calories 250kcal

Author Meggan Hill

Ingredients

1 (16 ounce) can refried beans
1 packet taco seasoning or 2 tablespoons homemade taco seasoning (see note 1)
8 ounces sour cream
2 avocados (see note 2)
2 teaspoons lime juice (from 1 lime)
Salt
2 cups shredded cheddar cheese
2 tomatoes chopped
1 (3.8 ounce) can sliced olives drained (see note 3)
2 scallions finely sliced
tortilla chips for serving

US Customary - Metric

Instructions

In a small bowl, mix the beans and taco seasoning mix. Spread in the bottom of a medium glass bowl or baking dish, then top with the sour cream.
Halve avocados, remove the pits, and scoop out the flesh. Mash the avocados with the lime juice and salt to taste (I like 1/2 teaspoon), then spread on top of the sour cream layer.
On top of the guacamole layer, add the shredded cheese, tomatoes, olives, and scallions in that order. Serve immediately with tortilla chips or cover and chill until serving time.

Video

Notes

Taco seasoning: to make your own taco seasoning, whisk together 1/4 cup chili powder, 2 tbsp. ground cumin, 1 tbsp. paprika, 2 tsp. ground coriander, 1 tsp. cayenne pepper (or less to taste), and salt to taste (I like 2 teaspoons). Use 2 tablespoons of this mix in the 7 Layer Dip recipe.
Avocados: I stripped down guacamole down to its essence for this recipe, but feel free to make full-blown guacamole if you prefer.
Olives: I love the flavor of canned black olives in this dip, but it's the easiest thing in the world to omit if you don't like them.
Yield: One batch of this recipe should feed 12 people as a snack or appetizer. But the recipe is easy to scale up or down to fit the group.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition