7-Layer Dip

Course Appetizer

Cuisine American

Keyword dip

Prep Time 10

Total Time 10

Servings

Calories 277kcal

Author Emma Chapman

Ingredients

16 ounces refried beans
8 ounces cream cheese
⅓ cup sour cream
2 tablespoons taco seasoning
2 cups guacamole
2 cups salsa
1 cup cheddar cheese
½ cup black olives
½ cup tomatoes

Instructions

If you are making your own guacamole or salsa, then do that first.
Stir together the cream cheese, sour cream and taco seasoning.
Grate the cheese.
Chop up the tomatoes.
Assemble the dip. In a 9×13 casserole pan, add an even layer of refried beans. Then a layer of the cream cheese sour cream mix. Then a layer of guacamole. Next, add a layer of salsa. Sprinkle on an even layer of grated cheese, then olives and tomatoes.

Notes

If you use a glass pan to serve this in, then you get to see all the layers. But any 9×13 casserole pan or something close to that size can work well.

Make sure to spread each layer all the way to the edges of the pan. This helps to seal in each layer.

The salsa layer can be a bit runny, which is why I recommend serving this dip the day it’s made.

If you do have leftover dip, you can store it with plastic wrap or an airtight container in the refrigerator for 1-3 days. I will press the plastic wrap right up against the dip, as any air that gets to the guacamole layer can turn it brown pretty quickly.

Nutrition