Rule #319: When I dip, you dip, we dip.
I love me a good dip recipe, especially one that’s got seven heavenly layers. One of those go-to, tried-and-true, always-gonna-make-ya-happy dip recipes. This is one of those fellas. He’s always a hit, and he’s quite simple to whip together. Plus, you can throw it together ahead of time, chill it in the fridge, and have it ready for dippin’ time later. Here’s the Best Seven Layer Dip!
Feel free to omit and add things as you see fit. I know not everyone loves olives or green onions, so feel free to leave those out (or just put them on half of the dip).
First, mix 1 can of refried beans with 1/2 package of taco seasoning (about 1 1/2 tbs.).
Spread the mixture on the bottom of your serving dish.
Guacamole: the next layer.
You can do like I did this time and buy some good ole guac, or you can make it yourself using the recipe below!
Spread ‘er on top of the beans.
Then layer on some sour cream.
Then ze salsa… we like the fresh salsa you can find in the refrigerated produce section. Feel free to go spicy, mild, red, green, whatever suits your Mexican Seven Layer Dip Fancy.
Next up: da cheeeeeeese! You can’t have a dip without some cheese. It’s gotta be a rule somewhere in the culinary world, right?
Then you layer on some diced tomatoes and sliced black olives. They both add a great texture to this creamy dip!
And to finish it all off, some chopped green onions for flavor and color! This dip is so pretty, it’s hard to dive into.
But you know you want to…
For a low carb option, serve this Seven Layer Dip with some carrot chips! Taste the same with fewer calories and carbs! Enjoy, mis amigos!
Seven Layer Dip
1 (15-oz.) container premade guacamole
[2 avocados, peeled, pitted, and diced
1 ½ tbs. fresh lime juice (about half of one juicy lime)
¼ cup chopped cilantro
Garlic salt to taste (about 1/8 tsp.)
Freshly ground black pepper to taste (about 1/8 tsp.)]
1 (16-oz.) can refried beans
1/2 (1 oz.) package taco seasoning mix
1 (16 oz.) container sour cream
1 (16 oz.) fresh salsa
4 roma (plum) tomatoes, cored and diced OR 10 cherry tomatoes, quartered
3 green onions, chopped
1 (2.25-oz.) can sliced black olives, drained
1 1/2 cups (6 oz. bag) shredded Mexican-style cheese (cheddar/Monterey Jack)
If you’re making homemade guacamole, mash the avocados in a medium bowl with lime juice, cilantro, garlic salt, and pepper until well-blended.
In another bowl, mix in the taco seasoning with the refried beans.
Spread the refried beans on the bottom of your serving dish. Follow with guacamole, then sour cream, salsa, cheese, tomatoes, black olives, and green onions.