I love 7 layer dip in theory, but this Tex-Mex party appetizer often looks a whole lot better than it tastes. The classic recipe consists of canned refried beans, jarred salsa, store-bought guacamole, sour cream, pre-shredded cheese, and canned black olives layered in a glass dish. I prefer to make my 7 layer dip entirely from scratch so that each element is as delicious on its own as it is together scooped up in a tortilla chip.
This version features delicious garlicky fork-mashed black beans, chunky guacamole, and a quick homemade salsa. It’s a bit more time consuming to make than the semi-homemade version, but the payoff in freshness and flavor is 100% worth it.
Table of Contents
“This is delicious and worth every extra step. So much better than the old version we’ve all seen.”
What You’ll Need To Make 7 Layer Dip
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- Garlic, Scallions, Jalapeño Pepper, Lime Juice: These ingredients are divided among the layers to infuse each one with flavor.
- Chopped Tomatoes: Serve as the primary component of the salsa layer, adding a bright, juicy, and fresh taste.
- Canned Black Beans: Used to create the rich and hearty bean layer. When mashed and seasoned, they form a flavorful base that adds protein and substance to the dip.
- Avocados: The key ingredient for the guacamole layer, providing a creamy, rich texture and a buttery taste.
- Sharp Cheddar: Adds a tangy, savory depth as the cheese layer.
- Sour cream: Forms the cool, tangy sour cream layer.
- Corn: Contributes a sweet, crunchy element to the dip. Fresh-cooked corn is best, but canned can also be used for convenience.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep
Before getting started with the recipe, I suggest prepping the scallions, garlic, jalapeño pepper, and lime juice. These ingredients are divided up between the layers, and you’ll be glad to have them handy and ready to use.
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Step 2: Make the Salsa Fresca
In a medium bowl, combine the tomatoes, half of the dark green scallions, half of the minced jalapeño, 2 tablespoons of the lime juice, ¼ teaspoon of salt, and the sugar.
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Mix well and set aside.
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Step 3: Make the Black Beans
Heat the olive oil in a medium skillet over medium heat, and add all of the light scallions.
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Cook, stirring frequently, until softened, about 2 minutes. Measure out ¼ teaspoon of the minced garlic and set aside in a medium bowl (you’ll use this for the guacamole). Add the remaining garlic to the skillet and continue cooking for 30 seconds more. Do not brown.
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Add the black beans, ½ teaspoon salt, ½ teaspoon of the cumin, and water and continue cooking for about one minute.
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Off the heat, mash the beans with a fork or potato masher until they have a chunky puréed texture. Set aside. (The bean mixture may taste salty; that’s okay.)
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Step 4: Make the Guacamole
To the medium bowl with the reserved garlic, add the avocados, the remaining dark green scallions, the remaining jalapeño, ½ teaspoon salt, the remaining ½ teaspoon cumin, and the remaining 2 tablespoons lime juice.
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Mash with a fork until blended but still a bit chunky.
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Step 5: Assemble the Dip
Spread the black bean purée into an even layer in an 8-inch glass baking dish.
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Spread the sour cream evenly over the black bean layer.
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Sprinkle half of the cheese over the sour cream.
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Spread the guacamole over the cheese.
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Add the remaining cheese evenly over the guacamole.
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Sprinkle the corn over the cheese.
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Transfer the salsa to a fine sieve and drain. This is an important step that prevents the 7 layer dip from becoming watery.
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Top the corn layer with the salsa. Image may be NSFW.
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Serve the dip immediately or refrigerate for up to 24 hours. If chilled, allow 1 hour for it to sit out at room temperature prior to serving.
Frequently Asked Questions
Yes, the dip can made up to 24 hours ahead and refrigerated, covered tightly in plastic wrap. Let it sit at room temperature for at least one hour before serving. Because the guacamole is covered with cheese, corn, and salsa, it should stay green.
If you have any leftover dip, it will keep for a day or two in the fridge. However, it may release liquid after sitting while refrigerated; simply blot the liquid with a paper towel before serving.
7 layer dip should be served slightly chilled or at room temperature. The ingredients used in the dip, such as guacamole, sour cream, and salsa, are best enjoyed without heating.
Actually, the classic 7 layer dip is already a pretty healthy, packed with nutritious ingredients and healthy fats, especially from avocados in the guacamole layer. However, if you’re looking to tweak the recipe for specific dietary needs or preferences, there are still adjustments you can make. For instance, you can opt for Greek yogurt instead of sour cream. Additionally, using a reduced-fat cheese or increasing the proportion of vegetables can further enhance the dip’s nutritional profile without compromising on taste.
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