Seven-Layer Dip · Classic

Classic Seven-Layer Dip

Seasoned refried beans, sour cream, guacamole, salsa, cheese, tomatoes and green onions stacked in a clear dish. No oven needed, and it can be made the morning of the party.

Scan for the recipe

Prep: 20 min
Total: 50 min
Serves: 12 · one 8x8 or 9-inch dish
Level: Easy

Ingredients

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

Steps

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

Tip: Use the back of a spoon and drop small dollops before spreading each layer so they stay separate.

Tip: Drain the salsa in a strainer first. Watery salsa runs down the sides.

Storage: Cover with plastic wrap pressed onto the surface and refrigerate up to 2 days. Don't leave it out more than 2 hours.

Make ahead: Build it up to 8 hours ahead and keep it cold.