Name: Seven-Layer Dip
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 435 g refried beans (warmed to room temperature and stirred smooth); 2 pieces avocado (peeled, pitted, and mashed); 2 tbsp lime juice (freshly squeezed); 240 g sour cream (stirred until smooth); 240 g salsa (chunky and well drained); 150 g Cheddar cheese (coarsely grated); 80 g green olives (pitted and sliced); 3 stalks green onion (thinly sliced); 1 tsp ground cumin (divided between the bean and avocado layers); 1/2 tsp Salt (divided between the avocado and bean layers)

How to prepare

Stir the refried beans with 1/2 teaspoon cumin and 1/4 teaspoon salt until evenly seasoned and spreadable. Spoon them into the bottom of a 20 cm shallow serving dish and smooth into an even layer.

Smooth refried beans spread across the bottom of a shallow serving dish

AI-generated image

Mix the mashed avocado with the lime juice, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt. Spread it carefully over the beans, taking the mixture to the edges without disturbing the base.

Spoon the sour cream over the avocado and spread it into a thin, even third layer. Work gently so the avocado remains distinct beneath it.

Scatter the drained salsa evenly over the sour cream. If the salsa has pooled liquid, drain it again before adding so the surface stays defined rather than watery.

Cover the salsa with the grated cheddar, then arrange the sliced olives evenly over the cheese. The cheese should form a nearly complete blanket with the olives visible on top.

Finish with the sliced green onion. Cover the dish and refrigerate for at least 30 minutes, or up to 2 days, so the layers firm slightly. Serve chilled with sturdy tortilla chips.

Finished Seven-Layer Dip with colorful layers and tortilla chips

AI-generated image

Why this recipe works

The layers balance creamy, cool, spicy, salty, and fresh elements, while the firm beans and cheese give the dip enough structure for generous tortilla-chip scoops.