Seven layer dip should be a whole food group, in my opinion. It's the perfect meal for me: a layer of spicy refried beans, creamy guacamole, tangy sour cream, cheddar cheese, tomatoes, black olives, and green onions. This is the perfect potluck dish to bring because everyone loves it! Bring a couple bags of tortilla chips and bring this dip to your Game Day celebration, too.
Seven Layer Dip
Every time I make this seven layer dip, I'm tempted to portion it into individual ramekins, wrap them up and put them in my fridge for my lunches for the week. I could eat a single serving of this dip every day of the week. There's nothing like taco-spiced refried beans topped with guacamole, sour cream, cheese and crisp, crunchy vegetables on top. Each dip of a chip brings up a little bit of each layer, and you just keep going back for more and more dunks.
The process of making this dip is fun, too. After each layer is spread into the 9 x 13-inch casserole dish, we wipe out the bowl, and make the next layer in the same bowl. We're not going to dirty 7 bowls to make 7 layer dip, I promise!
Can 7 layer dip be made the night before?
Yes, I absolutely make this the night before, cover it with two layers of plastic wrap and refrigerate it. I do two layers of plastic wrap, because sometimes the smell of the chopped green onions can seep out into other things in my fridge. I don't like onion-flavored yogurt for breakfast, how about you?
Is seven layer dip served hot or cold?
In our house, we serve it cold. If you heat it to melt the cheese or warm up the beans, the sour cream melts. It's not a bad thing if everything is warm and melty; it is just personal preference. We like it cold in our house.
Is 7 layer dip gluten free?
Yes, you can absolutely make this seven layer dip gluten free. Be sure to check the label on your can of refried beans, and be sure to grab all-corn tortilla chips that are gluten-free.
- refried beans: One 16-ounce can of refried beans. You can use refried black beans or regular pinto beans.
- salsa: Half a cup of your favorite tomato salsa. It can be fresh or jarred. You could also use green tomatillo salsa, if you like.
- taco seasoning: We're using half of a packet of taco seasoning mix in both the beans and the sour cream. Taco seasoning contains chili powder, garlic powder, onion powder, oregano, smoked paprika, cumin, and salt. You can buy it pre-made in a paper packet, or find a recipe online to make one from scratch.
- lime juice
- scallions/ green onions: We'll be using the white parts of the scallions for the guacamole layer, and the green tops for the final layer on top.
- sour cream
- cheddar cheese
- sliced black olives
- tortilla chips
How to make seven layer dip:
- Gather your ingredients: refried beans, salsa, ingredients to make the guacamole (avocados, lime juice, garlic, cilantro, and salt), sliced scallions, sour cream, cheddar cheese, chopped tomatoes, and sliced black olives. Have a bag or two of tortilla chips for serving later that day or the next day.
- First, make the bottom layer by stirring together the refried beans, salsa, and one tablespoon of the taco seasoning. Spread this in the bottom of a 9 x 13-inch pan. Wipe out the bowl (it doesn't have to be perfect), and then set it aside for the next layer.
- There's no need to chill the layers between adding them, so get started on the next layer: the guacamole! In the same bowl you mixed the bean layer in, add the avocados that you peeled and pitted. Add the lime juice, minced garlic, salt, and chopped cilantro. Slice the scallions, and add the sliced white parts to the guacamole, but reserve the green parts for the last layer of the dip. Mash everything together very well, and then taste and add extra salt, if you think it needs it. Spread it on top of the beans. Please note that you can buy pre-made guacamole and skip this step. You'll need 1 ½ to 2 cups of prepared guacamole, depending on how thick of a layer you like.
- Wipe out the bowl from the guacamole, and we'll use it to make the next layer. Stir together the sour cream and another tablespoon of taco seasoning. Spread it over the guacamole.
- The next layers are simple: sprinkle over the shredded cheddar cheese.
- Finally, sprinkle over the chopped tomatoes, sliced black olives, and scallions.
You can absolutely serve this seven layer dip immediately, or you can wrap it tightly with plastic wrap and serve it in a few hours. I think the flavors are best if the dip sits for a few hours. Again, if you make this a day in advance, cover with two layers of plastic wrap so that the scallion flavor doesn't permeate your entire fridge.
- 1 16-ounce can of refried beans (any variety, pinto or black)
- 2 tablespoons taco seasoning, divided
- ½ cup tomato salsa
- 4 medium-large ripe avocados
- 3 limes, juiced (about 2 tablespoons of juice)
- ½ teaspoon minced garlic
- ½ cup cilantro leaves, chopped
- ½ teaspoon salt
- 3 scallions, divided
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- ⅓ cup sliced black olives
- tortilla chips, for serving
- Have ready a 9x13” pan. I love a wide, shallow pan for this, because the layers are thinner, so you can get more in each bite.
- In a bowl, stir together the refried beans, one tablespoon of the taco seasoning and salsa. Stir very well until blended, and then spread on the bottom of the 9x13” pan.
- Wipe out the bowl, and use it to make the guacamole next: mash the avocados with a fork. Stir in the lime juice, garlic, chopped cilantro, and salt. Slice the scallions and stir the white parts into the guacamole. (Reserve the green parts for another layer.) Spread the guacamole over the refried beans.
- Wipe out the bowl, and now use it to make the sour cream layer: stir together the sour cream and remaining one tablespoon of taco seasoning. Spread it over the guacamole.
- Sprinkle the cheese on top of the sour cream.
- Scatter the tomatoes on top of the cheese.
- Sprinkle the olives over the tomatoes.
- Finally, sprinkle the green parts of the scallions on top of everything as the last layer.
- You can serve immediately, or cover tightly with plastic wrap and store for up to 1 day before serving.
refried beans: One 16-ounce can of refried beans. You can use refried black beans or regular pinto beans.
salsa: Half a cup of your favorite tomato salsa. It can be fresh or jarred. You could also use green tomatillo salsa, if you like.
taco seasoning: We're using half of a packet of taco seasoning mix in both the beans and the sour cream. Taco seasoning contains chili powder, garlic powder, onion powder, oregano, smoked paprika, cumin, and salt. You can buy it pre-made in a paper packet, or find a recipe online to make one from scratch.
scallions/ green onions: We'll be using the white parts of the scallions for the guacamole layer, and the green tops for the final layer on top.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 62mgSodium: 894mgCarbohydrates: 20gFiber: 6gSugar: 5gProtein: 12g