7 Layer Dip
Servings: 16
Calories: 160kcal
This popular 7 Layer Dip combines creamy refried beans, seasoned cream cheese, guacamole, salsa, cheddar cheese, and fresh toppings. An easy Tex-Mex appetizer that's perfect for parties and gatherings.
Print Recipe
Ingredients
- 1 ¼ cups salsa
- 16 ounces refried beans canned
- 2 tablespoons milk
- 8 ounces cream cheese softened
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 1 cup guacamole prepared
- 1 ½ cups cheddar cheese
- ½ cup tomatoes
- 4 each green onions sliced
- Jalapenos chopped, quantity to, taste optional
- cilantro chopped to taste ,quantity to taste , optional
- black olives optional, I don't like so I do not add
Instructions
- Combine the refried beans with the milk, or use some of the liquid drained from the salsa. Mix until smooth.
- Spread the refried bean mixture evenly over a large platter or shallow serving dish. If making more than one platter, divide the mixture between the dishes.
- Place the salsa in a sieve or fine-mesh strainer and allow the excess liquid to drain. This helps keep the dip from becoming watery.
- In a mixing bowl, combine the softened cream cheese, sour cream, and taco seasoning. Beat with a mixer on medium speed until smooth and well blended.
- Carefully spread the cream cheese mixture over the refried beans.
- Spoon the guacamole over the cream cheese layer and gently spread it into an even layer.
- Spread the drained salsa over the guacamole.
- Sprinkle the cheddar cheese evenly over the salsa.
- Add the tomatoes, green onions, and any optional toppings you like, such as jalapeños, cilantro, or black olives.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled with tortilla chips or crackers.
Notes
If you have time, freeze the refried bean layer in the freezer for a short time before adding the remaining layers. A chilled or frozen bean layer is easier to spread over without disturbing it.
We often make two platters when serving this for a gathering. When the first platter needs to be freshened up, bring out the second one while keeping the remaining dip refrigerated.
The dip will keep in the refrigerator for about 3–4 days. However, the longer it sits, the more the layers may bleed together and release liquid. Drain off any excess liquid before serving. It may not look as pretty as when freshly made, but it can still be very good.
Black olives are optional. We don't use them, but they're a traditional topping for this type of dip.
We often make two platters when serving this for a gathering. When the first platter needs to be freshened up, bring out the second one while keeping the remaining dip refrigerated.
The dip will keep in the refrigerator for about 3–4 days. However, the longer it sits, the more the layers may bleed together and release liquid. Drain off any excess liquid before serving. It may not look as pretty as when freshly made, but it can still be very good.
Black olives are optional. We don't use them, but they're a traditional topping for this type of dip.
Made Ajustments? A Change for Next Time?
Nutrition
Calories: 160kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 440mg | Potassium: 179mg | Fiber: 3g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg
