7 Layer Dip
Total Time
25 mins
Prep Time
25 mins
Rating
4.67 out of 5 stars
(6)
Ingredients
12
- 2 cups refried beans, use homemade beans or a 16 oz can
- 1/2 cup salsa
- 3 tablespoons taco seasoning, divided
- 1 1/2 cups guacamole
- 1 cup plain Greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/3 cup sliced black olives
- 3 green onions, sliced
- 2 to 3 tablespoons chopped cilantro
- Tortilla chips, for serving
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Preparation
Step 1
In a medium bowl, combine the refried beans, salsa, and 1 ½ tablespoons taco seasoning. Spread the mixture on the bottom of an 8×8-inch baking dish.
Step 2
Spread the guacamole over the beans, in an even layer.
Step 3
In a small bowl, combine the Greek yogurt or sour cream with the remaining taco seasoning.
Step 4
Spread the sour cream mixture over the guacamole. Be sure to go all the way to the edges of the dish to cover the guacamole to prevent it from browning.
Step 5
Sprinkle evenly with shredded cheese.
Step 6
Top with tomatoes, black olives, green onions, and cilantro.
Step 7
Cover and store in the refrigerator until ready to serve. Serve with tortilla chips. The dip is best the day it is made, but will keep covered in the refrigerator for up to 3 days.
Step 8
Save recipe for the next time?
Chef's notes
If you like spicy, you can use spicy salsa or add a few dashes of hot sauce to the Greek yogurt/sour cream layer.
If you don’t want to make guacamole, you can mash up ripe avocados and season with salt and lime juice.
Instead of cheddar cheese, use monterey jack, pepper jack, or Mexican blend cheese.
Top with pico de gallo instead of plain diced tomatoes.
If you don’t like olives, you can leave them off.
Add a layer of finely shredded lettuce.
Top with pickled red onions or jalapeño slices!
