I love 7 layer dip in theory, but this Tex-Mex party appetizer often looks a whole lot better than it tastes. The classic recipe consists of canned refried beans, jarred salsa, store-bought guacamole, sour cream, pre-shredded cheese, and canned black olives layered in a glass dish. I prefer to make my 7 layer dip entirely from scratch so that each element is as delicious on its own as it is together scooped up in a tortilla chip.
What You’ll Need To Make 7 Layer Dip
- Garlic, Scallions, Jalapeño Pepper, Lime Juice: These ingredients are divided among the layers to infuse each one with flavor.
- Chopped Tomatoes: Serve as the primary component of the salsa layer, adding a bright, juicy, and fresh taste.
- Canned Black Beans: Used to create the rich and hearty bean layer. When mashed and seasoned, they form a flavorful base that adds protein and substance to the dip.
- Avocados: The key ingredient for the guacamole layer, providing a creamy, rich texture and a buttery taste.
- Sharp Cheddar: Adds a tangy, savory depth as the cheese layer.
- Sour cream: Forms the cool, tangy sour cream layer.
- Corn: Contributes a sweet, crunchy element to the dip. Fresh-cooked corn is best, but canned can also be used for convenience.
Step-by-Step Instructions
Step 1: PrepBefore getting started with the recipe, I suggest prepping the scallions, garlic, jalapeño pepper, and lime juice. These ingredients are divided up between the layers, and you’ll be glad to have them handy and ready to use.
Step 2: Make the Salsa Fresca
In a medium bowl, combine the tomatoes, half of the dark green scallions, half of the minced jalapeño, 2 tablespoons of the lime juice, ¼ teaspoon of salt, and the sugar.
Mix well and set aside.
Step 3: Make the Black Beans
Heat the olive oil in a medium skillet over medium heat, and add all of the light scallions.
Cook, stirring frequently, until softened, about 2 minutes. Measure out ¼ teaspoon of the minced garlic and set aside in a medium bowl (you’ll use this for the guacamole). Add the remaining garlic to the skillet and continue cooking for 30 seconds more. Do not brown.
Add the black beans, ½ teaspoon salt, ½ teaspoon of the cumin, and water and continue cooking for about one minute.
Off the heat, mash the beans with a fork or potato masher until they have a chunky puréed texture. Set aside. (The bean mixture may taste salty; that’s okay.)
Step 4: Make the Guacamole
To the medium bowl with the reserved garlic, add the avocados, the remaining dark green scallions, the remaining jalapeño, ½ teaspoon salt, the remaining ½ teaspoon cumin, and the remaining 2 tablespoons lime juice.
Mash with a fork until blended but still a bit chunky.
Step 5: Assemble the Dip
Spread the black bean purée into an even layer in an 8-inch glass baking dish.
Spread the sour cream evenly over the black bean layer.
Sprinkle half of the cheese over the sour cream.
Spread the guacamole over the cheese.
Add the remaining cheese evenly over the guacamole.
Sprinkle the corn over the cheese.
Transfer the salsa to a fine sieve and drain. This is an important step that prevents the 7 layer dip from becoming watery.
Top the corn layer with the salsa.
7 Layer Dip
Servings: 8 to 12 Prep Time: 45 Minutes Total Time: 45 Minutes- 2 cups cored, seeded, and finely chopped tomatoes, from 2 to 3 large tomatoes or 4 to 6 plum tomatoes
- 1 bunch scallions, thinly sliced, light and dark green parts separated (divided)
- 1 jalapeño pepper, seeded and finely diced (divided)
- 4 tablespoons lime juice, from 2 limes (divided)
- Salt
- ½ teaspoon sugar
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced (divided)
- 1 (15-oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin (divided)
- 2 tablespoons water
- 3 medium avocados, halved, pitted and diced
- 1 (8-oz) block sharp Cheddar, shredded (see note)
- 1 (8 oz) container sour cream (1 cup)
- 1¼ cups fresh cooked or canned (and drained) corn kernels
- Tortilla chips, for serving
Make the salsa fresca: In a medium bowl, combine the tomatoes, half of the dark green scallions, half of the minced jalapeño, 2 tablespoons of the lime juice, ¼ teaspoon of salt, and the sugar. (If your tomatoes are sweet, you can reduce or omit the sugar.) Set aside.
Make the bean layer: Heat the olive oil in a medium skillet over medium heat. Add all of the light scallions and cook, stirring frequently, until softened, about 2 minutes. Measure out ¼ teaspoon of the minced garlic and set aside in a medium bowl (you'll use this for the guacamole). Add the remaining garlic to the skillet and continue cooking for 30 seconds more. Do not brown. Add the black beans, ½ teaspoon salt, ½ teaspoon of the cumin, and water and continue cooking for about one minute. Off the heat, mash the beans with a fork or potato masher until they have a chunky puréed texture. Scrape the beans into an 8-inch glass baking dish and spread into an even layer. Set aside. (The bean mixture may taste salty; that’s okay.)
Make the guacamole layer: To the medium bowl with the reserved garlic, add the avocados, the remaining dark green scallions, the remaining jalapeño, ½ teaspoon salt, the remaining ½ teaspoon cumin, and the remaining 2 tablespoons lime juice. Mash with a fork until blended but still a bit chunky.
Assemble the dip: Spread the sour cream evenly over the black bean layer. Sprinkle half of the cheese over the sour cream, followed by all of the guacamole, and then the remaining cheese. Sprinkle the corn over the cheese.
Transfer the salsa to a fine sieve and drain. Top the corn layer with the salsa. Serve the dip with a spoon and tortilla chips.
Make-Ahead Instructions: The dip can made up to 24 hours ahead and refrigerated, covered tightly in plastic wrap. Let sit at room temperature for at least 1 hour before serving. Leftover dip will keep for a day or two in the fridge. It may release liquid after sitting while refrigerated; simply blot the liquid with a paper towel before serving.
Note: If you’re short on time, pre-shredded Cheddar can be used as long as it’s a good brand, like Cabot. You'll need two packed cups.
Nutrition Information
Per serving (Nutritional data does not include tortilla chips—12 servings)
Calories: 290, Fat: 21 g, Saturated fat: 7 g, Carbohydrates: 18 g, Sugar: 3 g, Fiber: 7 g, Protein: 9 g, Sodium: 430 mg, Cholesterol: 29 mg
Gluten-Free Adaptable Note
