← Back to the recipe

Print: Classic Seven-Layer Dip

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Classic Seven-Layer Dip

Ingredients · Serves 12 · Prep 20 min · Total 50 min

  • Bean layer
  • 1 can refried beans, 16 oz
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • Sour cream layer
  • 1 cup sour cream
  • 1 tbsp lime juice
  • Guacamole layer
  • 2 large avocados, ripe
  • 1 tbsp lime juice
  • ¼ tsp kosher salt
  • Top layers
  • 1 cup salsa, drained of extra liquid
  • 1 ½ cups cheddar cheese, or a Mexican blend, shredded
  • 1 cup cherry tomatoes, quartered
  • 3 green onions, sliced
  • ¼ cup sliced black olives, drained (optional)
  • tortilla chips, to serve
simmerbee.com/r/seven-layer-dip-classicSimmerbeeCard 1 · front

Classic Seven-Layer Dip

Steps

  1. Stir the refried beans, chili powder, cumin and garlic powder in a bowl until smooth. Microwave for 30 seconds if they're stiff.
  2. Spread the beans evenly over the bottom of an 8x8 or 9-inch glass dish.
  3. Stir the sour cream and lime juice together and spread it gently over the beans.
  4. Mash the avocados with the lime juice and salt until mostly smooth.
  5. Spread the guacamole over the sour cream, all the way to the edges so it's sealed and stays green.
  6. Spoon the drained salsa over the guacamole and spread it out.
  7. Sprinkle the cheese over the salsa, then scatter the tomatoes, green onions and olives on top.
  8. Cover and refrigerate so the layers firm up and the dip is cold.
  9. Serve with sturdy tortilla chips that can reach all the way to the bottom.