Seven Layer Dip
The ultimate Tex-Mex party dip with distinct layers of refried beans, guacamole, sour cream, and colorful toppings.
- 16 ozrefried beans(one can)
- 1 tbsptaco seasoning
- 1 cupsour cream
- 2 cupsguacamole(homemade or store-bought)
- 1 cupsalsa(drained of excess liquid)
- 2 cupsshredded Mexican cheese
- 2 wholeRoma tomatoes(diced)
- 1/2 cupblack olives(sliced)
- 3 wholegreen onions(sliced)
Must be made at least 1 hour ahead for layers to set. Best within 24 hours. Keep refrigerated.
- 1Mix refried beans with taco seasoning and spread evenly in a 9x13 dish
- 2Spread sour cream in an even layer over the beans
- 3Add guacamole as the third layer
- 4Spoon salsa over guacamole, spreading gently
- 5Cover with shredded cheese
- 6Top with diced tomatoes, sliced olives, and green onions
- 7Refrigerate for at least 30 minutes before serving
A clear glass dish shows off the layers beautifully. Drain salsa well or it will make other layers runny. The dip improves as it sits - flavors meld and layers firm up. Use sturdy tortilla chips that won't break. Some prefer this with a warm bean layer - heat beans before spreading if desired.
Seven layer dip became a potluck and party staple in the 1980s, evolving from Tex-Mex cuisine. The exact origin is disputed, but it gained widespread popularity through recipe cards and community cookbooks. The appeal lies in getting multiple flavors and textures in every chip scoop.