Easy 7 Layer Dip Recipe
This classic layer tex-mex dip is always a hit at parties, potlucks, and reunions. Fix a batch for the family for movie night and watch it disappear.
Servings 10 servings
Calories 275kcal
Ingredients
- 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 cheese and Monterey jack cheese blend
- ½ cup sliced black olives
- 1 cup diced cherry tomatoes grape tomatoes, or roma tomatoes
- ⅓ cup sliced green onions
Instructions
- Combine the refried beans, Rotel tomatoes, and taco seasoning. Spread the mixture 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.
Notes
- For a change of taste, add a layer of salsa or a bit of salsa to the sour cream layer.
- Any shredded Mexican-style cheese, including sharp cheddar, Pepper Jack, Monterey Jack, or Asadero, will work.
- For ultimate flavor, use fresh, not dried, cilantro.
- Try toppings like shredded lettuce, pickled jalapenos, Pico de Gallo, blackened corn, or diced bell peppers.
- For a healthier option, substitute plain Greek yogurt for the sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 275kcal | Carbohydrates: 10g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 348mg | Potassium: 428mg | Fiber: 5g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 12mg | Calcium: 214mg | Iron: 1mg