Seven Layer Dip
Seasoned refried beans, homemade guacamole, sour cream, cheddar, tomatoes, olives and green onions layered into one colourful, scoopable party dip. No cooking required.
Print
Pin
Servings: 16 servings
Calories: 180kcal
Equipment
- 7x11-inch casserole dish
- 2 mixing bowls
- Whisk
- Potato masher or fork
Ingredients
Bean layer
- 1 16-oz can refried beans or 2 cups homemade
- 1 10-oz can diced tomatoes with green chiles
- 1-2 tbsp taco seasoning
Guacamole layer
- 3 medium avocados
- 1 lime juiced, about 1 1/2 tbsp
- 1/4 cup cilantro chopped
- 1 tsp garlic salt
Toppings
- 1 1/2 cups sour cream
- 2 cups cheddar cheese finely shredded
- 1/3 cup black olives sliced
- 3/4 cup Roma tomatoes diced
- 1/3 cup green onions sliced
Instructions
- Whisk the refried beans, diced tomatoes with green chiles and taco seasoning together in a bowl. Spread evenly in a 7x11-inch dish.
- In another bowl, mash the avocado with the lime juice, cilantro and garlic salt to the texture you like. Spread it over the beans.
- Stir the sour cream until smooth and spread it over the guacamole.
- Sprinkle the cheddar over the sour cream, then top with the tomatoes, olives and green onions.
- Cover with plastic wrap and keep chilled until serving.
Notes
- Make ahead: It can be made up to 2 days ahead and keeps for up to 5 days in the fridge, but the guacamole layer may brown where it is exposed to air.
- Nutrition: Estimated per serving from the ingredients (using 1 1/2 tbsp taco seasoning), without chips.
Nutrition
Serving: 110g | Calories: 180kcal | Carbohydrates: 9.4g | Protein: 6.1g | Fat: 13.6g | Saturated Fat: 5.9g | Cholesterol: 27mg | Sodium: 481mg | Potassium: 318mg | Fiber: 3.8g | Sugar: 1.8g