Classic Seven-Layer Dip

• Bean layer
• 1 can refried beans, 16 oz
• 1 tsp chili powder
  Swaps for chili powder

  Instead of chili powder

  • Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
  • Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.

  More for chili powder

• ½ tsp ground cumin
  Swaps for ground cumin

  Instead of cumin

  • Ground coriander: The same amount. Brighter and citrusy, less earthy.
  • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
  • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

  More for cumin

• ¼ tsp garlic powder
  Swaps for garlic powder

  Instead of garlic

  • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
  • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

  More for garlic

• Sour cream layer
• 1 cup sour cream ≈ 230 g
  Swaps for sour cream

  Instead of sour cream

  • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
  • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
  • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

  All 4 swaps for sour cream

• 1 tbsp lime juice
  Swaps for lime juice

  Instead of lime juice

  • Lemon juice: The same amount. Milder aroma; still bright.
  • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
  • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

  More for lime juice

• Guacamole layer
• 2 large avocados, ripe
• 1 tbsp lime juice
  Swaps for lime juice

  Instead of lime juice

  • Lemon juice: The same amount. Milder aroma; still bright.
  • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
  • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

  More for lime juice

• ¼ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• Top layers
• 1 cup salsa, drained of extra liquid
• 1 ½ cups cheddar cheese, or a Mexican blend, shredded ≈ 170 g
  Swaps for cheddar cheese

  Instead of cheddar

  • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
  • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
  • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

  All 4 swaps for cheddar

• 1 cup cherry tomatoes, quartered
• 3 green onions, sliced
  Swaps for green onions

  Instead of green onions

  • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
  • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
  • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

  More for green onions

• ¼ cup sliced black olives, drained (optional)
• tortilla chips, to serve

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.