7 layer dip

Based on 6 ratings

Vanessa

Editorial Assistant at Kitchen Stories

“This recipe combines all the key flavors of Tex-Mex cuisine. Add another layer of sautéed ground beef with taco seasoning, if desired. The dip great for movie night, game night, or as a supplement to a Tex-Mex dinner. Store leftovers in the fridge.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
435 g refried beans
3 tbsp whole milk
1 tsp taco seasoning
1 clove garlic
½ red onion
scallions
10 g cilantro
limes
350 g tomatoes
avocadoes
450 g sour cream
150 g shredded cheddar cheese
60 g canned sliced black olives
salt
pepper
tortilla chip (for serving)
pickled jalapeño (for serving)
Metric
Imperial

Utensils

  • pot (small)
  • rubber spatula
  • knife
  • cutting board
  • bowl (small)
  • bowl
  • baking dish
  • spatula

Nutrition per serving

Cal
326
Protein
10 g
Fat
25 g
Carb
14 g
  • Step 1/5

    Add beans, milk, and taco seasoning to a small pot and heat for approx. 2 – 3 min. Set aside.
    • 435 g refried beans
    • 3 tbsp whole milk
    • 1 tsp taco seasoning
    • pot (small)
    • rubber spatula

    Add beans, milk, and taco seasoning to a small pot and heat for approx. 2 – 3 min. Set aside.

  • Step 2/5

    Peel and finely chop garlic and red onion. Thinly slice scallions. Pluck cilantro leaves from the stems and finely chop. Juice the limes. Chop tomatoes, removing and discarding the watery seeds.
    • 1 clove garlic
    • ½ red onion
    • scallions
    • 10 g cilantro
    • limes
    • 350 g tomatoes
    • knife
    • cutting board

    Peel and finely chop garlic and red onion. Thinly slice scallions. Pluck cilantro leaves from the stems and finely chop. Juice the limes. Chop tomatoes, removing and discarding the watery seeds.

  • Step 3/5

    For the guacamole, pit, cut, and smash the avocados with a fork. Add garlic, onion, half the lime juice, and half the coriander and mix to combine. Season with salt and pepper.
    • avocadoes
    • salt
    • pepper
    • bowl (small)

    For the guacamole, pit, cut, and smash the avocados with a fork. Add garlic, onion, half the lime juice, and half the coriander and mix to combine. Season with salt and pepper.

  • Step 4/5

    For the salsa, mix the tomatoes with the remaining cilantro and lime juice. Season with salt.
    • bowl

    For the salsa, mix the tomatoes with the remaining cilantro and lime juice. Season with salt.

  • Step 5/5

    Layer the dip in a glass baking dish or trifle dish. Start with an even layer of beans, then sour cream, guacamole, and salsa. Top with cheddar cheese and garnish with olives, and scallions. Serve with tortilla chips and pickled jalapeños. Enjoy!
    • 450 g sour cream
    • 150 g shredded cheddar cheese
    • 60 g canned sliced black olives
    • tortilla chip (for serving)
    • pickled jalapeño (for serving)
    • baking dish
    • spatula

    Layer the dip in a glass baking dish or trifle dish. Start with an even layer of beans, then sour cream, guacamole, and salsa. Top with cheddar cheese and garnish with olives, and scallions. Serve with tortilla chips and pickled jalapeños. Enjoy!