Make this classic Tex-Mex layered dip! It is easy to assemble and always the first appetizer to disappear at any party.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:8 servings
Category:Appetizer
Method:Layering
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1 (16 ounce) can refried beans, room temperature
1 teaspoon taco seasoning
1 cup guacamole (store-bought or homemade)
1 cup sour cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup salsa, drained well
1 cup shredded Mexican cheese blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives, drained
Optional: Chopped green onions for garnish
Instructions
In a small bowl, stir the taco seasoning into the refried beans until combined. Spread this bean mixture evenly over the bottom of a 9-inch pie dish or a clear 2-quart serving dish.
In a separate bowl, mix the sour cream with the onion powder and garlic powder. Spread this seasoned sour cream mixture evenly over the bean layer.
Carefully spoon the guacamole over the sour cream layer. Try not to disturb the layer beneath.
Spread the well-drained salsa evenly over the guacamole layer.
Sprinkle the shredded cheese over the salsa layer.
Top the cheese with the chopped tomatoes.
Finish the dip by scattering the sliced black olives over the tomatoes.
If using, sprinkle with chopped green onions.
Cover the dish and chill in the refrigerator for at least 1 hour before serving. This allows the layers to set.
Serve your easy seven layer dip with tortilla chips.
Notes
Use a clear glass dish so everyone can see the beautiful layers!
Drain your salsa very well; excess liquid will make the lower layers watery.
To keep the guacamole from browning, press a piece of plastic wrap directly onto the surface of the guacamole before chilling.
If you are making this ahead of time, wait to add the tomatoes and olives until just before serving for the freshest look.