Seven Layer Dip
This Seven Layer Dip recipe is EASY and reliable for your Bowl party! Layers of refried beans, cheddar cheese, avocado, jalapeños, tomatoes, sour cream and olives!
It’s Bowl week! That means a week full of great dips and appetizers for your Bowl party on Sunday. In case you missed it last week, you’ll want to check out our 103 Bowl Recipes – a roundup of recipes already on the site that are reliable for game day menus. This week, we have a few more recipes to add to that roundup that we think you’re going to love. First up is a classic – Seven Layer Dip.
The seven layers are made up the following ingredients:
1. Refried beans warmed up with some Mexican spices
2. Shredded cheddar cheese
3. Jalapeños
4. Avocado
5. Tomatoes
6. Sour cream
7. Olives
It’s basically an all-star lineup of components from every memorable Mexican dip you can think of – bean dip, cheesy stuffed jalapeños, guacamole, salsa, and all topped off with sour cream and olives.
Can you say memorable? The combination of spice from the beans and jalapenos is evenly balanced with the coolness of the avocado and sour cream. It’s straightforward to prepare and also straightforward to double or triple if you’re feeding a large crowd.
Grab a bag of tortilla chips and enjoy!
Four years ago: Pizza Dip
Five years ago: Buffalo Chicken Dip
Seven Layer Dip
Yield: 8 servings A straightforward dip that's reliable for game day!- 15 ounce (425.24 g) can refried beans
- ¼ cup (62.5 ml) water
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- ¼ teaspoon (0.25 teaspoon) ground cumin
- Salt, to taste
- 4 ounces (113.4 g) cheddar or Monterey Jack cheese, shredded
- 1 jalapeño pepper, seeds and membrane removed, finely chopped
- 2 avocados, mashed
- 1 (1) tomato, seeds and juices removed, finely chopped
- 1 cup (230 ml) sour cream
- 2.25 ounce (63.79 g) can sliced black olives
- Place the refried beans in a medium saute pan or in a cast iron skillet over medium-low heat. Stir in the water, olive oil, chili powder, cumin and salt, stirring until combined. Once the beans are hot and bubbly, spread them over the bottom of a 9-inch pie plate (or other serving dish). Immediately sprinkle the cheese over the beans.
- Layer on the jalapeño, avocado, tomato, sour cream and black olives.
- Serve immediately with tortilla chips.
Notes
Nutritional values are based on one serving
- Yield: 8 servings
- Prep: 25 minutes
- Total: 25 minutes
Ingredients
- 15 ounce ( 425.24 g ) can refried beans
- ¼ cup ( 62.5 ml ) water
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- ¼ teaspoon ( 0.25 teaspoon ) ground cumin
- Salt, to taste
- 4 ounces ( 113.4 g ) cheddar or Monterey Jack cheese, shredded
- 1 jalapeño pepper, seeds and membrane removed, finely chopped
- 2 avocados, mashed
- 1 ( 1 ) tomato, seeds and juices removed, finely chopped
- 1 cup ( 230 ml ) sour cream
- 2.25 ounce ( 63.79 g ) can sliced black olives
Method
- Place the refried beans in a medium saute pan or in a cast iron skillet over medium-low heat. Stir in the water, olive oil, chili powder, cumin and salt, stirring until combined. Once the beans are hot and bubbly, spread them over the bottom of a 9-inch pie plate (or other serving dish). Immediately sprinkle the cheese over the beans.
- Layer on the jalapeño, avocado, tomato, sour cream and black olives.
- Serve immediately with tortilla chips.
