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Seven Layer Dip

Seven Layer Dip

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Seven Layer Dip stacks refried beans, sour cream, guacamole, salsa, cheese, olives, and fresh toppings in a shallow dish. Proper layering with about ¼-inch thick layers prevents the dip from becoming watery and ensures every scoop has balanced flavors. Chill for at least an hour before serving to let the layers firm up and meld without mixing.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 16 oz refried beans canned
  • 1 cup sour cream full-fat recommended
  • 1 cup guacamole mix with 1 teaspoon lime juice before layering
  • 1 cup salsa chunky, excess liquid drained
  • 1.5 cups shredded cheddar cheese freshly shredded from block
  • 0.5 cup black olives sliced and drained
  • 0.5 cup green onions chopped fresh
  • 0.5 cup diced tomatoes pat dry with paper towel
  • 0.25 cup jalapeños sliced, optional
  • 1 teaspoon lime juice for mixing into guacamole

Method
 

  1. Spread the refried beans in the bottom of a shallow glass or ceramic dish, using the back of a spoon to create an even ¼-inch thick layer covering the entire bottom.
    16 oz refried beans
  2. Layer the sour cream over the beans, spreading a thin (about ¼-inch) even layer edge to edge without mixing into the beans.
    1 cup sour cream
  3. Mix the lime juice into the guacamole, then gently spread it evenly as the third layer on top of the sour cream, taking care not to mix the layers.
    1 cup guacamole, 1 tsp lime juice
  4. Spoon the drained salsa over the guacamole layer, then sprinkle the shredded cheddar cheese evenly over the salsa.
    1 cup salsa, 1.5 cups shredded cheddar cheese
  5. Top with black olives, green onions, diced tomatoes (pat dry first), and jalapeños if using. Arrange toppings in sections or mixed according to preference.
    0.5 cup black olives, 0.5 cup green onions, 0.5 cup diced tomatoes, 0.25 cup jalapeños
  6. Cover tightly with plastic wrap and chill in the refrigerator for at least 1 hour before serving to allow layers to firm up and flavors to meld.

Notes

  • Pat tomatoes and olives dry to prevent watery, soggy layers.
  • Use full-fat sour cream for best texture and flavor.
  • Chill the dip for at least 1 hour to let layers firm up and blend flavors without mixing.

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