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best 7 Layer Dip

best 7 Layer Dip

The best 7 Layer Dip is the quintessential party appetizer, offering a beautifully layered flavor explosion perfect for any gathering. This recipe is incredibly useful because it’s a no-cook wonder, making it the ideal make-ahead dish that always disappears quickly.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course: Appetizer
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 packet (1 ounce) taco seasoning
  • 1 avocado, ripe mashed
  • 1 tablespoon lime juice freshly squeezed
  • 1/2 teaspoon salt for avocado
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped black olives canned, drained
  • 1/2 cup salsa your favorite type
  • 1/4 cup chopped fresh cilantro for garnish
Optional toppings
  • n/a n/a diced jalapeños optional
  • n/a n/a chopped red onion optional
  • n/a n/a diced tomatoes optional

Equipment

  • Medium Bowl
  • Clear, shallow serving dish or trifle bowl
  • Saucepan or microwave (optional for warming beans)
  • Spatula or back of a spoon
  • Small Bowl
  • Fork
  • Plastic wrap

Method
 

  1. Open the can of refried beans. In a medium bowl, spread the refried beans evenly across the bottom of a clear, shallow serving dish or trifle bowl. You can warm the refried beans slightly in a saucepan or microwave for easier spreading if desired. Press them down firmly to create a solid base.
    1 can (16 ounces) refried beans
  2. In a separate bowl, combine the sour cream and the packet of taco seasoning. Stir thoroughly until the seasoning is well incorporated, ensuring no dry powder remains. This creates a wonderfully seasoned and creamy base for the next layer. Spread this mixture evenly over the refried bean layer, using a spatula or the back of a spoon.
    1 container (16 ounces) sour cream, 1 packet (1 ounce) taco seasoning
  3. In a small bowl, mash the ripe avocado with a fork until it’s mostly smooth, with a few small chunks for texture. Add the fresh lime juice and salt, and stir to combine. The lime juice not only adds a bright, zesty flavor but also helps prevent the avocado from browning. Gently spread this guacamole-like layer evenly over the sour cream mixture.
    1 avocado, ripe, 1 tablespoon lime juice, 1/2 teaspoon salt
  4. Sprinkle the shredded Monterey Jack cheese evenly over the avocado layer. Follow this by another generous layer of the shredded sharp cheddar cheese. The combination of these two cheeses provides a delightful meltiness and a rich, cheesy flavor profile.
    1 cup shredded Monterey Jack cheese, 1 cup shredded sharp cheddar cheese
  5. Distribute the chopped black olives evenly over the cheese layers. If you are using additional optional toppings like diced tomatoes or chopped red onion, now is the time to add them here. Aim for an even distribution so every bite gets a little bit of everything.
    1/2 cup chopped black olives, n/a n/a chopped red onion, n/a n/a diced tomatoes
  6. Dollop your favorite salsa over the olive and cheese layer. You can spread it out gently or leave it in spoonfuls for visual appeal. Finally, garnish the entire dip generously with fresh, chopped cilantro. If using diced jalapeños, sprinkle them on top now for an extra kick.
    1/2 cup salsa, 1/4 cup chopped fresh cilantro, n/a n/a diced jalapeños
  7. Cover the serving dish tightly with plastic wrap. Refrigerate the best 7 layer dip for at least 30 minutes before serving. This allows the flavors to meld together and the layers to set. Serve with tortilla chips, crackers, or fresh vegetable sticks.

Notes

This dip is best served chilled. It can be stored in the refrigerator for up to 2-3 days. Freezing is not recommended.