Mexican 7 Layer Dip
Servings: 10
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US Customary - Metric
Ingredients
- 16 oz refried beans (canned or home-cooked)
- 3 cups guacamole (from 2 large or 3 medium-sized avocados) See quick recipe in Directions
- 16 oz sour cream
- 1 ½ tablespoon taco seasoning
- 2 cups cheddar cheese, shredded
- 4 oz black olives (about 3 tablespoons is fine)
- 2 cups cherry tomatoes, chop into small pieces
- ¼ cup red onion, chop finely
- 4 green onions, chopped, green part only
- ¼ cup cilantro
- 1 small serrano chili, sliced thin
Instructions
- 1st. Layer: Refried Beans. You can use either store-bought, canned, ready cooked, or make homemade refried beans. You will need two cups of cooked pinto beans, mash them and add salt. I honestly don't refry the beans in lard or oil. That is how they are traditionally made, however, I find they taste just as good without grease. I just mash my beans really well and add salt. That's it. Spread evenly into a serving tray/bowl. My bowl measures 9-inches. (23 cm)2nd. Layer: Guacamole. You will need either 2 large or 3 medium-sized avocados. Cut them in half and take out the pit. Scoop the avocado into a medium-sized bowl. Mash with a fork or potato masher until smooth. Season with salt and pepper, to taste. Next, drizzle some lime juice into the mashed avocados. Start with just one tablespoon, add more if you like, depending on how big your avocados are. If you like you can add some finely chopped onion, about 1 tablespoon. Some serrano chili pepper to taste. A small clove of garlic gives it a nice taste. If you have some prepared salsa, adding just one to 2 tablespoons of salsa instead works really well also. The goal is to not make the guacamole too chunky because we will have chunky layers in the dip already. Spread evenly over the refried beans.3rd. Layer: Sour Cream Dip. Combine 2 cups of sour cream with 1 ½ tablespoons of taco seasoning. Stir until smooth. Carefully spread over the guacamole.4th. Layer: Cheddar Cheese. You will about 2 cups of grated cheddar cheese to top the Sour Cream Layer.5th. Layer: Salsa or Pico de Gallo. I went with a pico de gallo style topping on mine. I just combined chopped tomato, red onion, serrano chili, and fresh cilantro. I seasoned it with a little salt. No lemon juice on this one, that will make the dip soggy!6th. Layer: Black Olives: You will need about 3 tablespoons of black olive slices. 7th. Layer: Green Onions: Chop about 3 to 4 green onions (green part only) and sprinkle all over the salsa topping.Refrigerate for a minimum of 1 hour before serving. Serve this appetizer with tortilla chips, or crackers. You may even serve the dip with extra crunchy veggies such as celery stalks, carrots, cucumber, or small lettuce leaves for a low-carb option. Enjoy!
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Nutrition
Calories: 358kcal | Carbohydrates: 17g | Protein: 10g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 49mg | Sodium: 640mg | Potassium: 531mg | Fiber: 8g | Sugar: 4g | Vitamin A: 962IU | Vitamin C: 16mg | Calcium: 243mg | Iron: 1mg
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