Old Friends, Big Bowls, and Very Little Leftovers
Alright, you know those recipes you kind of wish you could claim as your own invention, but then realize your mom (and probably half your block) made it before you even knew how to spell ‘guacamole’? Well, this is one of those. My version of the best 7 layer dip always seems to appear whenever there’s a party, or honestly on just an average Friday when I’m convincing myself that tortilla chips completely count as dinner. I first made it for a college game night years ago with a bunch of friends and—no joke—it disappeared so fast, someone actually licked the spoon clean (sorry, Jamie, but it’s true). Every time I make it now, I can’t help but laugh remembering that night, when the dip hit the table and suddenly everyone was your best mate.
Why I Actually Love This Dip
I whip this up when I want something that looks way more impressive than it really is (sneaky, huh?), but also, my siblings bug me for this constantly. It’s honestly the only thing that makes my brother call me just to chat, which says a lot. And you know those foods where everyone fights over the last little corner? That’s this dip. It’s forgiving too—sometimes I forget to drain the salsa or I get a little overzealous with the cheese, but hey, nobody’s ever complained. This is also the thing I bring when I don’t want to come home with leftovers, because, well, there never are any.
Here’s What You’ll Need (But Feel Free to Go Off Script)
- 1 can of refried beans (I actually prefer the fat-free kind, but my best friend swears by pinto; use what you have)
- 1 cup sour cream (sometimes I mix in Greek yogurt because, you know, protein? My aunt uses straight-up cream cheese, but that’s a whole different vibe)
- 1 packet taco seasoning (mild, spicy, whatever makes your heart sing; or just sprinkle some cumin, chili powder, garlic salt—I don’t always measure, tbh)
- 1 cup guacamole (or two avocados, mashed with a squeeze of lime and pinch of salt if you’re feeling fancy; store-bought works too, I won’t tell)
- 1 cup salsa (my grandma swears by the chunky kind, but I’ve used everything form pico de gallo to just diced tomatoes in a pinch)
- 1.5 cups shredded cheese (cheddar is classic, but Monterey Jack or even pepper jack if you like a little kick… honestly, blend whatever’s left in your fridge)
- 1 cup diced tomatoes (optional, especially if your salsa is extra chunky already)
- 1/2 cup sliced black olives (let’s be real, my kids pick these off, so I sometimes skip ‘em)
- 1/2 cup chopped green onions (spring onions, scallions, whatever you call them, gives a nice bite!)
Building Those Layers (It’s Pretty Chill, I Promise)
- Grab a glass dish—a 9×13 works, but honestly, I’ve made this in mixing bowls in a pinch (the layers just get a little… unpredictable, which is fine, right?).
- Spread the beans first. Go slow if you want neat layers, or just dump and smooth. This is where I usually sneak a taste—what, nobody’s looking.
- Mix the sour cream with the taco seasoning until it looks all swirly, then dollop that over the beans and gently spread it. Don’t worry if some beans peek through—no one’s judging.
- Add your guacamole. A tip: if you want it extra pretty, try squeezing lemon or lime on top so it doesn’t brown (not that it’ll last that long, honestly).
- Next, carefully spoon over the salsa (drain it if it’s super watery, learned that one the hard way). Let it dribble into the edges if it wants—this is not a fancy cake.
- Sprinkle the cheese over everything. Be generous. This is also where it gets all cheerful and you feel like you’ve made something worth showing off.
- Top with tomatoes, olives, green onions. Or not, depending what survived your crisper drawer and picky eaters. It’s your rodeo.
Things I’ve Learned (Sometimes the Messiest Versions Taste the Best)
- Don’t use super watery salsa—one time I did and the whole thing turned into something closer to soup than dip (still yummy, just… surprising).
- Chill in the fridge for at least an hour if you can. Actually, I find it works better if you wait, but sometimes I fail at this and eat it right away anyway. Both are good.
- If you’re out of sour cream, Greek yogurt’s a fine stand-in, but it changes the tang a bit—just a heads up.
Mixing It Up: Variations I’ve Tried (Some Winners, Some Not So Much)
- Used homemade black bean dip instead of refried. Tasted awesome, but the texture was maybe a little chunkier than expected.
- Added shredded lettuce as an extra layer—honestly, it got kinda wilty, so I wouldn’t do it again. But maybe that’s just me.
- Added bacon bits once for a party… everyone devoured it, but it wasn’t really 7 layers anymore. Oops.
Gear Up (Or Not, Just Improvise)
- Big glass dish (or honestly, whatever shallow bowl or even a pie plate)
- Spatula or the back of a spoon (don’t bother with anything fancy, I once just used my hands, sort of…)
- A sharp knife for slicing up tomatoes and onions—unless you want to go all rustic and just tear everything up, which works in a pinch
How Long Will It Last? (Not That I’d Know…)
Technically, you can keep this covered in the fridge for 2 days. It might get a bit watery around the edges by then, but just give it a little stir. But honestly, in my house, it never lasts more than a day. My cousin once took the leftovers home in a mug. True story.
Ways We Love to Eat It
Obviously, chips are classic. But sometimes I spoon it onto mini taco shells for a kinda build-your-own-taco situation. We also once used celery sticks since my cousin was doing Whole30 (not for me, but hey—variety’s the spice of life). Sometimes I just eat it straight out of the fridge with a spoon at midnight. No shame in my game.
Little Nuggets of Wisdom (From Messing Up Once or Twice)
- I tried to speed through and put hot beans right from the stove—bad idea, turns the sour cream funky and the guac brown. Give the beans a minute to cool.
- Don’t be stingy with the cheese, even if you think it looks like too much. I’ve regretted that choice before.
- Don’t layer too high—once I did and it actually tipped over on the drive to a picnic. Queso-cano. Lesson learned.
FAQs, Because Friends Have Asked
- Can I make this ahead? Yep. Actually, I think this tastes better the next day if you can wait, but I rarely do.
- What if I hate olives? Just leave ’em out! Or swap for jalapeños if you’re brave (I tried sliced pickles once—don’t recommend, fyi).
- What chips are best? Those thick, scoopable corn chips hold up best, but we’ve dunked breadsticks, pita, even leftover pretzels. If it dips, it works.
- How do I keep guac from going brown? A squeeze of lime/lemon does the trick. But if the dip does brown a tad, just stir up the top, no one’s the wiser.
- Wait, how spicy is it? Totally up to you. Use mild salsa and taco seasoning if you’ve got little ones, or spice it up with hot sauce if you wanna really wake up your tastebuds.
- It got watery—did I do something wrong? Nah, probably just extra juicy salsa or tomatoes. Next time, drain them a bit. Or, just embrace it—grab a bigger chip!
Oh! And if you somehow have leftovers, mix them into scrambled eggs the next morning? Sounds odd, but it totally works. Anyway, happy snacking—let me know if your version turns out even messier (or tastier) than mine.
Ingredients
- 1 (16 oz) can refried beans
- 1 cup guacamole
- 1 cup sour cream
- 1 (1 oz) packet taco seasoning mix
- 1 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sliced black olives
- 1/2 cup chopped green onions
- 1 cup chopped tomatoes
Instructions
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1Spread the refried beans evenly in the bottom of a 9×13 inch dish.
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2In a small bowl, mix the sour cream with the taco seasoning until well combined, then spread over the bean layer.
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3Gently spread the guacamole over the sour cream layer.
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4Spoon the salsa evenly over the guacamole.
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5Sprinkle the shredded cheddar cheese over the salsa.
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6Top with chopped tomatoes, sliced black olives, and chopped green onions. Chill before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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