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–+ servings

Ultimate 7 Layer Dip

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This colorful, crowd-pleasing dip comes together in just 15 minutes. Stacking distinct layers of seasoned refried beans, bright avocado mixture, creamy sour cream, sharp cheddar, and fresh toppings creates an impressive presentation that tastes even better once the flavors meld in the fridge.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 7.5 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Bean Layer
  • 16 oz refried beans Rosarita Traditional preferred for smoother texture
  • 10 oz tomatoes with chiles drained well to prevent watery dip
  • 2.5 tbsp taco seasoning
Avocado Layer
  • 3 avocados pitted and mashed until mostly smooth
  • 2 tbsp lime juice
  • 1/4 cup cilantro
  • 1 tsp garlic salt
  • 1/4 tsp ground cumin
Topping Layers
  • 1.5 cups sour cream Daisy preferred for clean flavor and thickness
  • 2 cups cheddar cheese shredded from the block for better moisture
  • 1/2 cup black olives sliced into 1/4-inch rounds
  • 3/4 cup tomatoes diced
  • 1/2 cup scallions sliced into 1/8-inch pieces
  • 1/2 tsp crushed red pepper flakes optional for heat

Equipment

  • 9x13 inch baking dish or serving dish
  • Medium bowls (2)
  • Spatula or spoon
  • Fine-mesh strainer or clean kitchen towel (for draining tomatoes)

Method
 

  1. Combine refried beans, drained tomatoes with chiles, and taco seasoning in a medium bowl. Mix well until the mixture is smooth and fully incorporated. Transfer to a 9x13 inch baking dish or similar serving dish, spreading it into an even, compact layer across the bottom. Press down firmly to create a stable foundation that won't allow subsequent layers to sink.
  2. In another bowl, combine the avocados, lime juice, cilantro, garlic salt, and ground cumin. Mash the ingredients together until the mixture is mostly smooth but still has a few small chunks for textural interest. Carefully spread this avocado mixture over the bean base in an even layer, ensuring complete coverage.
  3. Spoon the sour cream over the avocado layer. Using a spatula or the back of a spoon, spread it evenly across the entire surface, creating a thin but complete covering. This layer serves as a protective barrier that prevents the avocado from oxidizing while adding creamy richness.
  4. Distribute the shredded cheddar cheese evenly over the sour cream. Follow with the sliced black olives, diced tomatoes, and sliced scallions, arranging them decoratively or scattering them across the surface. For added heat, finish with crushed red pepper flakes if desired. Arrange the toppings thoughtfully so each serving showcases all the colorful components.
  5. Cover and refrigerate the assembled dip for at least 30 minutes before serving. This chilling time allows the flavors to develop and meld together while keeping everything at the proper temperature. Serve alongside tortilla chips or your preferred dippers. The dip is at its best within a few hours of assembly.

Notes

For best results, drain the tomatoes with chiles completely by pressing them in a fine-mesh strainer to prevent a watery dip. Shred cheddar fresh from the block rather than using pre-shredded cheese, which contains anti-caking agents that prevent even distribution. Spread each layer gently without disturbing the one beneath it. To store leftovers, press plastic wrap directly onto the surface and refrigerate for up to 24 hours, though the texture and color are best within the first few hours. The dip does not freeze well due to the sour cream and avocado.

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