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Hot Cheesy Baked 7 Layer Dip

Hot Cheesy Baked 7 Layer Dip

The ultimate crowd-pleasing appetizer that elevates your party spread with its irresistible layers of flavor and texture. This recipe is incredibly useful for any gathering, offering a warm, gooey, and utterly delicious dip that’s surprisingly simple to assemble.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course: Appetizer, Dip
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (16 ounce) can refried beans
  • 1 (16 ounce) container sour cream
  • 1 tablespoon taco seasoning
  • 1/4 cup chopped fresh cilantro
  • 1 (4 ounce) can diced green chilies drained
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup sliced black olives
Optional toppings
  • as needed pico de gallo
  • as needed jalapeños sliced
  • as needed guacamole

Equipment

  • 9x13 inch baking dish
  • Medium Bowl
  • Separate bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
  2. In a medium bowl, combine the refried beans with half of the taco seasoning. Mix well until the seasoning is evenly distributed. Spread this seasoned refried bean mixture evenly across the bottom of your prepared baking dish.
    1 (16 ounce) can refried beans, 1 tablespoon taco seasoning
  3. In a separate bowl, combine the sour cream with the remaining taco seasoning and the chopped fresh cilantro. Stir until well incorporated. Gently spread this seasoned sour cream mixture over the refried bean layer.
    1 (16 ounce) container sour cream, 1 tablespoon taco seasoning, 1/4 cup chopped fresh cilantro
  4. Evenly distribute the drained diced green chilies over the sour cream layer. Following that, scatter the rinsed and drained black beans uniformly over the green chilies.
    1 (4 ounce) can diced green chilies, 1 (15 ounce) can black beans
  5. Generously sprinkle the shredded Cheddar cheese and Monterey Jack cheese over the black bean layer. Finally, scatter the sliced black olives over the cheese.
    1 1/2 cups shredded Cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/4 cup sliced black olives
  6. Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the cheese is completely melted and bubbly, and the edges are beginning to turn golden brown.
  7. Once baked, carefully remove the dip from the oven. Let it sit for a few minutes to allow the flavors to meld and the dip to set slightly. Serve hot with your favorite tortilla chips, crackers, or vegetable sticks for dipping. Feel free to add optional toppings right before serving.
    as needed pico de gallo, as needed jalapeños, as needed guacamole

Notes

Once cooled, can be stored in the refrigerator for up to 3-4 days. Can also be frozen for 1-2 months. Reheat in oven or microwave.