7 Layer Dip Recipe

Course: Appetizer, appetizer/dip

Cuisine: American, Mexican

Prep Time: 20

Cook Time: 0

Total Time: 20

Servings:

Calories: 175kcal

Mix the refried beans and green chilis together in a large bowl. Spread the mixture out evenly in the bottom of a 9x9 inch baking dish.
16 ounces refried beans, 4 ounces diced green chiles
In a medium bowl, mix the sour cream and taco seasoning together. Spread it out over the bean layer.
1 cup sour cream, 2 tablespoons taco seasoning
In a large bowl, mash the avocados. Stir in the cilantro, jalapeno, lime juice, and salt. Spread over the sour cream.
2 avocados, 2 tablespoons chopped fresh cilantro, ½ jalapeño pepper, ½ lime, ½ teaspoon kosher salt
Spread out the salsa, then romaine, cheese, olives, and green onions. Cover and chill until ready to serve.
1 cup salsa, 1 cup shredded romaine lettuce, 1 cup shredded Mexican cheese, 4 ounces sliced black olives, 2 green onions, Tortilla chips

If you're not a fan of spice, you can reduce the amount of diced green chiles or swap them for a diced green bell pepper.
For a thicker sour cream layer, swap half of the sour cream for brick-style cream cheese!
Add a tablespoon of ranch seasoning to the sour cream layer for extra flavor.
Add cooked ground beef between the bean and sour cream layers for 7 layer taco dip!
You can use store-bought guacamole instead of making your own to save time.
Feel free to use homemade salsa if you prefer, or swap it for pico de gallo.
You can use iceberg lettuce instead of Romaine.
You can use Monterey jack and cheddar cheese in place of the Mexican cheese blend.
In place of the black olives, you can use green or kalamata.
Feel free to swap the green onions for chives.
Nutritional information does not include tortilla chips.

Storage: Store 7 layer dip tightly covered with plastic wrap in the refrigerator for up to 4 days.