Ingredients
1 (16-oz.) can refried beans
2 1/2 c. guacamole
1 (16-oz.) jar chunky tomato salsa
2 1/2 c. sour cream
2 tbsp. taco seasoning
Juice of 1/2 lime
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 c. shredded lettuce
1/2 c. quartered grape tomatoes
1/4 c. sliced black olives
Corn chips, for serving
Preparation
Step 1Spread refried beans in an even layer in the bottom of your serving dish. If making from scratch, prepare guacamole and spread in an even layer on top of the bean layer. Top with a layer of salsa. In a medium bowl, stir together sour cream, taco seasoning, and lime juice. Spread in an even layer on top of the salsa.Step 2 Sprinkle Monterey jack and cheddar in an even layer over the sour cream. Top with shredded lettuce, tomatoes, and black olives.Step 3 Serve with corn chips.
What guacamole and salsa should I use? While you can totally use store-bought if you’re low on time, we’re partial to our guacamole recipe. It takes less than 10 minutes and 5 ingredients to create our fav homemade guac, and we promise — it takes this already great dip up a notch. If you really want to get fancy, try making your salsa from scratch too! P.S. You can always make extra, and serve it as an extra dip alongside your 7-layer masterpiece. 🙌 Do I serve this hot or cold? The layers of sour cream and guac in this dip make it best served cold. If you’re looking for a hot dip, check out our Refried Bean Dip, Jalapeño Popper Dip or Black Bean Dip for cheesy, warming dips to dunk into. What do I do with leftovers? Though we think this dip is best consumed in the first 24 hours, leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. Hungry for more? Check out our favorite holiday dips to ring in the season right, or our slow-cooker dips for delicious recipes — minimum effort required. Made this? Let us know how it went in the comment section below!
