This easy 7 Layer Dip is always a HUGE hit at parties, potlucks and reunions. Refried beans, avocados, sour cream, cheddar, Monterey Jack, black olives, tomatoes and green onions combined with a few spices and herbs make this dip one of our all time favorites.
No matter what time of the year it is this dip is always a hot commodity and one of the first dishes to go. I love to serve this at our neighborhood get togethers with Crispy Fried Mushrooms, Bacon Wrapped Shrimp, Buffalo Chicken Dip.
What is in 7 Layer Dip?
- Refried beans – I personally liked the vegetarian kind best but any can of refried beans will work.
- Avocado – mixed with a few goodies or in a pinch you could pick up already prepared guacamole.
- Sour cream – full fat or light
- Cheese – finely shredded cheddar, Monterey Jack or any Mexican blend
- Black olives – sliced of course
- Tomatoes – grape, cherry or roma tomatoes.
- Green onions – thinly sliced
How to make 7 Layer Dip
Start by combining the refried beans, rotel tomatoes and taco seasoning. Then spread it in a casserole dish. Now mash the avocados, lime juice, garlic, cilantro, onion powder, salt and cayenne. Then spread that over the bean layer. Now carefully spread the sour cream over the avocado layer. Then top with the finely shredded cheese, black olives, tomatoes and green onions. Cover and refrigerate until ready to serve.
How far in advance can you prepare this dip?
This delicious dip can be made up to 24 hours in advance. Just make sure you include the lime juice in the avocado layer and you cover the dip with plastic wrap and refrigerate.
How long does 7 layer dip last?
It is best to serve within 24 hours after preparing while the ingredients are at their freshest. However if covered tightly and stored in the refrigerator it will last up to 3 days. For best results use fresh lime juice with the avocado to help prolong that beautiful green color.
Other dips you will love!Print
Easy 7 Layer Dip
This classic layer tex-mex dip is a always a hit at parties, potlucks and reunions. Fix a batch for the family for movie night and watch it disappear.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: appetizer
- Method: bowl and spoon
- Cuisine: Tex Mex
- 1 (16 ounce) can refried beans
- 1 (10 ounce) can rotel tomatoes and green chilies drained
- 1 tablespoon taco seasoning
- 3 medium avocados peeled and seeded
- 1 lime juiced
- 2 cloves garlic minced
- ¼ cup chopped fresh cilantro
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- 1 ½ cups sour cream
- 2 cups finely shredded cheddar and monterey jack cheese blend
- ½ cup sliced black olives
- 1 cup diced cherry or roma tomatoes
- ⅓ cup sliced green onions
- Combine the refried beans, rotel tomatoes and taco seasoning. Spread it in a 7 x 11 inch casserole dish.
- Mash the avocado. Mix in the lime juice, garlic, cilantro, onion powder, salt and cayenne. Spread it over the bean layer.
- Carefully spread the sour cream over the avocado layer. Top with the finely shredded cheese, black olives, tomatoes and green onions. Cover and refrigerate until ready to serve.
Keywords: how to make 7 layer dip, seven layer dip, layered taco dip, layered bean dip, Mexican layer dip