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Mexican 7 Layer Dip

Mexican 7 Layer Dip

Get ready to impress your guests with this classic Mexican 7 Layer Dip recipe, a vibrant and flavorful appetizer perfect for any gathering. This easy-to-assemble dip offers a delightful combination of textures and tastes, making it a guaranteed hit at parties, game nights, or Cinco de Mayo celebrations.
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Prep Time 20 minutes
Chilling Time 30 minutes
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (16 ounce) can refried beans
  • 1 teaspoon chili powder (or more, to taste)
  • 1/2 teaspoon cumin (ground)
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 1 (4 ounce) can diced green chilies drained
  • 1 (15 ounce) can guacamole prepared or homemade
  • 1 (10 ounce) can diced tomatoes with green chilies drained
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced black olives
Optional toppings
  • chopped red onion optional
  • jalapeño slices optional
  • lime juice a squeeze of, optional

Equipment

  • 9x13 inch serving dish or clear glass trifle bowl
  • Small Bowl
  • Medium Bowl

Method
 

  1. In a small bowl, combine the refried beans with chili powder and cumin. Stir well until the spices are evenly distributed. Spread this mixture evenly across the bottom of a 9x13 inch serving dish or a clear glass trifle bowl. This forms the foundational layer of your Mexican 7 Layer Dip.
    1 (16 ounce) can refried beans, 1 teaspoon chili powder, 1/2 teaspoon cumin
  2. In a separate medium bowl, whisk together the sour cream and mayonnaise until smooth and well combined. Stir in the chopped fresh cilantro and the drained diced green chilies. Spread this creamy mixture evenly over the refried bean layer.
    1/4 cup sour cream, 2 tablespoons mayonnaise, 1/4 cup chopped fresh cilantro, 1 (4 ounce) can diced green chilies
  3. Gently spread your prepared or homemade guacamole over the sour cream and cilantro mixture. Be mindful to distribute it evenly to ensure a consistent flavor in every bite. If using store-bought guacamole, you can slightly season it with a pinch of salt and pepper if desired.
    1 (15 ounce) can guacamole
  4. Scatter the drained diced tomatoes with green chilies evenly over the guacamole layer. These little bursts of tomato add a fresh, slightly acidic counterpoint to the creaminess of the dip.
    1 (10 ounce) can diced tomatoes with green chilies
  5. Sprinkle both the shredded Monterey Jack cheese and the shredded cheddar cheese evenly over the tomato layer. Ensure both cheeses are spread out to cover the entire surface, allowing for a melty, gooey finish.
    1 1/2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
  6. Finally, arrange the sliced black olives evenly over the cheese layer. If you’re using any other optional toppings like chopped red onion or jalapeños, you can add them now as well.
    1/2 cup sliced black olives, chopped red onion, jalapeño slices
  7. For the best flavor and texture, cover the Mexican 7 Layer Dip tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling time is crucial for the dip to set slightly and for the individual layers to become cohesive. Serve chilled with your favorite tortilla chips, vegetable sticks, or pita bread.

Notes

This dip is intended to be served chilled. Refrigerate for at least 30 minutes before serving. Can be made up to 2-3 days in advance and stored covered in the refrigerator.