Save to Pinterest My sister brought this to our Fourth of July block party years ago, and I watched three people hover around it the entire evening. The beautiful layers disappeared faster than anything else on the table, and I've been hooked ever since.
I made this for a Super Bowl gathering during that bitter cold winter when nobody wanted to leave the house. The dip vanished before halftime, and my friends still text me every year asking if I'm bringing it again.
Ingredients
- Refried beans with taco seasoning: This foundation needs that seasoning blended throughout, I learned to mix it really thoroughly so every bean bite has flavor
- Ripe avocados with lime: The lime keeps your guacamole layer bright green and prevents browning, plus it cuts through the rich beans
- Sour cream: This creates that essential cooling bridge between the spicy guacamole and tangy salsa layers
- Well-drained chunky salsa: I cannot stress enough how crucial the draining is, watery salsa will make everything slide into a sad puddle
- Shredded cheddar and Monterey Jack: The two-cheese combo gives you sharpness plus melt, and shred it yourself if you can for better texture
- Black olives, lettuce, and green onions: These top layers add that crucial fresh crunch and visual pop that screams eat me
Instructions
- Prepare the bean foundation:
- Mix your refried beans with taco seasoning in a medium bowl until completely blended, then spread them in the bottom of a 9x13-inch dish using the back of a spoon for an even layer
- Make the guacamole:
- Mash those avocados with lime juice, salt, diced red onion, and tomato until you reach your preferred consistency, then gently spread it over the beans
- Add the creamy layers:
- Spread the sour cream evenly across the guacamole, taking care not to drag any green up into the white layer
- Build up the texture:
- Top with your well-drained salsa, then sprinkle both cheeses in an even layer, followed by the black olives
- Finish with fresh crunch:
- Scatter the shredded lettuce and chopped green onions over everything, cover tightly, and refrigerate for at least an hour before serving
Save to Pinterest My niece helped me assemble one last Thanksgiving, and she took such pride in carefully spreading each layer. Now it's officially our thing, and she insists on being the official layer supervisor.
Making It Ahead
This dip actually improves with a little time in the refrigerator. I've made it the night before parties, and the flavors meld together beautifully while the layers stay perfectly intact.
Serving Suggestions
Set out sturdy tortilla chips that can handle scooping through all those layers without breaking. I like to put a small spoon alongside for people who want to sample specific layers.
Customization Ideas
Sometimes I'll add a layer of pickled jalapeños for extra heat, or swap Greek yogurt for sour cream when I'm feeling lighter about things.
- Try adding a layer of seasoned black beans mixed with corn for extra texture
- A drizzle of taco sauce or hot sauce on top brings a nice finish
- Keep napkins nearby because this gets messy in the best possible way
Save to Pinterest Watch this disappear at your next gathering, and prepare yourself for the recipe request that always follows.
Recipe Questions & Answers
- → How far in advance can I make seven-layer dip?
Assemble the dip up to 4 hours before serving. The refried beans may release some moisture over time, so if making it further ahead, wait to add the lettuce until just before serving to keep it crisp.
- → What can I use instead of refried beans?
Try layering seasoned black beans, homemade bean dip made from pinto beans, or even a layer of queso as your base. Adjust seasonings accordingly to maintain the Tex-Mex flavor profile.
- → How do I prevent the dip from becoming watery?
Drain your salsa thoroughly through a fine-mesh sieve before adding it. Also pat the diced tomatoes in the guacamole dry with paper towels, and avoid over-mixing when preparing the layers.
- → Can I make this dairy-free?
Substitute the sour cream with dairy-free coconut or almond yogurt, and use vegan cheese shreds. Many brands now melt and taste similar to traditional dairy cheese in cold applications.
- → What other toppings work well in this dip?
Add pickled jalapeños for heat, diced red bell peppers for color and crunch, fresh cilantro, sliced radishes, or even a layer of Mexican corn salad. Pico de gallo can replace the salsa for fresher flavor.
- → What size dish should I use?
A 9x13-inch rectangular dish works perfectly, allowing enough surface area for distinct layers while keeping them thick enough to scoop. A round trifle bowl creates a beautiful presentation with visible layers.