7 Layer Dip
Yield: 45 servings
Calories: 76kcal
Easy seven layer dip recipe that makes for the perfect appetizer. Serve with crunchy tortilla chips or sliced veggies and watch it disappear!
Ingredients
- 2 cups (489 g) refried beans
- 2 ¼ cups (540 ml) sour cream, divided
- 2 tablespoons (20 g) taco seasoning
- 2 ½ cups (600 ml) guacamole
- 1 cup (240 ml) salsa
- 1 cup (100 g) sharp cheddar cheese, shredded
- 1 cup (100 g) monterey jack cheese, shredded
- 1 cup (166 g) diced tomato, ¼" dice
- ½ cup (58 g) sliced olives
- 2 tablespoons (10 g) sliced green onions
- 2 tablespoons (8 g) chopped cilantro
Special Equipment
Instructions
- Prepare the Beans - In a medium bowl, mix refried beans and ¼ cup sour cream until smooth. Evenly spread the bean mixture in a 9 by 13-inch baking dish.
- Season the Sour Cream - In a separate medium bowl, stir together 2 cups of sour cream and taco seasoning. Evenly spread on top of the beans.
- Add the Spice - Evenly spread the guacamole on top of the sour cream mixture. Spread the salsa on top of the guacamole.
- Add the Cheeses - Evenly sprinkle the cheddar and Monterey jack cheese on top.
- Add Fresh Toppings - Evenly sprinkle the tomatoes, olives, green onions, and cilantro on top. Serve immediately with tortilla chips or tightly cover and refrigerate.
Notes
- Recipe Yield: 11 ¼ cups
- Serving Size: ¼ cup
- Make-Ahead: Can be made up to 3 days in advance. Tightly cover with plastic wrap, then foil, and refrigerate. Wait to add the green onions and cilantro for the freshest taste.
- Layer Thickness: For thicker layers, use a 9 by 9-inch pan.
Nutrition
Calories: 76kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 174mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
Recipe Link
Recipe Video