Seven Layer Dip
The ultimate crowd-pleaser for game day or any gathering. Creamy refried beans, seasoned sour cream, fresh guacamole, and layers of salsa, cheese, and toppings come together in a stunning no-cook dip. Scoop it up with tortilla chips for that perfect salty, creamy, tangy bite.
For 8 servings
- prep · ~3 min
Prepare the refried bean layer.
1.Mash the cooked pinto beans with a fork until smooth but still slightly chunky.2.Mix in minced garlic, cumin powder, and a pinch of salt.3.Spread the bean mixture evenly in the bottom of a clear serving dish.TIPWarm beans mash and spread more easily. If too thick, add a splash of water. - mix · ~2 min
Season the sour cream layer.
1.In a bowl, combine sour cream and taco seasoning.2.Mix well until the seasoning is fully incorporated.3.Spread the seasoned sour cream carefully over the bean layer.TIPUse a spatula to gently spread so the layers stay distinct. - prep · ~4 min
Make and spread the guacamole layer.
1.Halve the avocados, remove the pits, and scoop the flesh into a bowl.2.Add lime juice, chopped cilantro, and a pinch of salt.3.Mash with a fork to desired consistency — keep it slightly chunky.4.Spread the guacamole over the sour cream layer.TIPAcidity from the lime juice prevents the avocado from browning. - assemble · ~1 min
Layer the salsa.
Spoon the tomato salsa evenly over the guacamole layer. Tilt the dish gently to level it out.
- assemble · ~1 min
Add the cheese layer.
Sprinkle the shredded cheddar cheese in an even layer over the salsa.
- assemble · ~2 min
Add the final toppings.
1.Scatter the sliced black olives evenly across the cheese.2.Sprinkle the sliced green onions over the olives.3.Dice the tomato and spread it over the top as the final layer.TIPPat the diced tomato dry with a paper towel so it doesn't make the top watery. - rest · ~30 min
Chill the dip before serving.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
TIPThis dip tastes better after a brief rest. Make it up to a day ahead. - serve · ~1 min
Serve cold with tortilla chips.
Set the chilled dip on the table and provide plenty of sturdy tortilla chips for scooping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, mash the pinto beans while they are still warm for easy spreading.
- 2Pat the diced tomato dry with a paper towel to keep the top layer from getting watery.
- 3Use a clear glass dish to showcase the vibrant layers for a stunning presentation.
- 4Spread each layer gently with a spatula to keep the stripes distinct and neat.
- 5Let the dip chill for at least 30 minutes so the flavors meld — it tastes even better the next day.
- 6If you're short on time, substitute canned refried beans and adjust seasoning to taste.
Adapt it for your goals.
High-Protein
Add a layer of seasoned ground beef or black beans on top of the refried beans for extra protein and a heartier dip.
VeganVegan
Replace sour cream with a plant-based version or cashew cream, and use a vegan cheese or nutritional yeast for a fully plant-based dip.
SpicySpicy
Mix minced jalapeño or a dash of hot sauce into the sour cream or salsa for a fiery kick.
Low OilLow-Oil
Skip the olives and use a reduced-fat cheese to cut down on oil while keeping the creamy and tangy layers intact.
Why this is on our healthy list.
Rich in Healthy Fats
Avocados provide heart-healthy monounsaturated fats that support nutrient absorption and satiety.
Good Source of Fiber
Pinto beans and avocado contribute dietary fiber, aiding digestion and helping you feel full longer.
Packed with Antioxidants
Tomatoes, cilantro, and lime juice deliver vitamin C and lycopene, which support immune health.
Probiotic Support
Sour cream naturally contains live cultures that can benefit gut health when used in moderation.
Frequently asked questions
Yes, assemble the dip up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. The guacamole may brown slightly on top, but the lime juice helps slow oxidation.
