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.
Course Appetizer
Cuisine Tex-Mex
Keyword 7 layer bean dip, 7 layer dip recipe, how to make 7 layer dip, seven layer dip, what is in 7 layer dip
Prep Time 20 minutesminutes
Servings 10servings
Calories 275kcal
Author Beth Pierce
Ingredients
116 ounce can refried beans
110 ounce can rotel tomatoes and green chilies drained
1tablespoontaco seasoning
3medium avocados peeled and seeded
1lime juiced
2clovesgarlic minced
¼cupchopped fresh cilantro
¼teaspoononion powder
¼teaspoonsalt
¼teaspoonground cayenne pepper
1 ½cupssour cream
2cupsfinely shredded cheddar cheese and Monterey jack cheese blend
½cupsliced black olives
1cupdiced cherry tomatoesgrape tomatoes, or roma tomatoes
⅓cupsliced 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.