Description
A delicious and colorful 7 Layer Dip featuring layers of seasoned refried beans, creamy guacamole, zesty sour cream, chunky salsa, shredded cheese, crisp lettuce, black olives, fresh tomatoes, and green onions. Perfect as a party appetizer or snack served chilled with tortilla chips.
Ingredients
Scale
Bean Layer
- 32 ounces (2 16-ounce cans) refried beans (I used Old El Paso brand)
- 3 tablespoons water
Guacamole Layer
- 1½ cups premade mild guacamole (I used Walmart brand – Freshness Guaranteed)
Sour Cream Layer
- 2 cups sour cream
- 1 ounce packet mild taco seasoning (I used Great Value brand)
Salsa Layer
- 16 ounces chunky mild salsa (I used Pace brand), drained through a mesh strainer
Toppings
- 2 cups shredded lettuce
- 2 cups pre-shredded fiesta blend cheese (I used Great Value brand)
- 2.25 ounces sliced black olives (I used Mario brand), well drained
- 1 cup chopped roma tomatoes
- ½ cup thinly sliced green onions
Instructions
- Prepare Refried Beans: Add the canned refried beans to a small mixing bowl. Add 3 tablespoons of water and stir until completely combined and smooth to make spreading easier.
- Spread Beans: Use a silicone or offset spatula to evenly spread the refried beans into the bottom of a 9×13 inch baking dish, creating the first layer.
- Add Guacamole Layer: Evenly spread the premade guacamole over the refried beans layer to create the second layer.
- Season Sour Cream: In a small mixing bowl, add the sour cream and sprinkle in the packet of mild taco seasoning. Whisk well until fully incorporated to enhance flavor.
- Spread Sour Cream Layer: Spread the seasoned sour cream mixture evenly over the guacamole layer.
- Drain and Add Salsa: Drain the chunky mild salsa through a mesh strainer to remove excess liquid, then spread it evenly over the sour cream layer.
- Add Cheese Layer: Sprinkle the shredded fiesta blend cheese evenly over the salsa layer.
- Add Lettuce Layer: Sprinkle shredded lettuce evenly over the cheese layer for a fresh crunch.
- Add Black Olives: Drain sliced black olives well and sprinkle them evenly over the lettuce.
- Add Tomatoes: Sprinkle chopped roma tomatoes over the black olives. Pat excess juice off to prevent sogginess.
- Top with Green Onions: Finally, sprinkle the thinly sliced green onions evenly over the tomatoes.
- Chill Before Serving: Cover the dish tightly with plastic wrap and chill in the refrigerator for 1 hour to allow flavors to meld. Serve chilled with tortilla chips.
Notes
- Be sure to thoroughly drain the salsa and olives to avoid a watery dip.
- You can adjust the level of heat by choosing mild, medium, or hot taco seasoning and salsa.
- Use a clear glass dish to show off the colorful layers if desired.
- Prepare the dip a few hours ahead for best flavor, keeping it refrigerated until serving.
- Serve with sturdy tortilla chips to hold the thick layers.
