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Homemade Seven Layer Dip photo

Seven Layer Dip

This Seven Layer Dip is a crowd-pleaser! A vibrant medley of Tex-Mex flavors layered to perfection, perfect for any gathering!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 1 15-ounce can refried beans
  • ½ cup water
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • to taste Salt
  • 4 ounces shredded cheddar or Monterey Jack cheese
  • 1 jalapeño pepper seeds and membrane removed, finely chopped
  • 2 ripe avocados
  • 1 tomato seeds and juices removed, finely chopped
  • 1 cup sour cream
  • 1 2.25-ounce can sliced black olives

Equipment

  • Mixing Bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Sharp knife
  • Serving dish

Method
 

Cooking Instructions
  1. In a medium saucepan, combine the refried beans, water, olive oil, chili powder, ground cumin, and salt. Heat over medium-low heat, stirring until smooth and heated through.
  2. Spread the warm refried bean mixture evenly in the bottom of your serving dish.
  3. Sprinkle the shredded cheese evenly over the refried beans.
  4. Evenly distribute the finely chopped jalapeño pepper over the cheese layer.
  5. Mash the avocados and season with salt. Spread this over the jalapeños.
  6. Sprinkle the chopped tomato over the avocado layer.
  7. Dollop and spread the sour cream over the tomatoes.
  8. Scatter the sliced black olives on top of the sour cream layer.

Notes

  • Assemble the dip a few hours before serving but keep layers separate until ready to serve.
  • Cover tightly with plastic wrap to store in the fridge for up to 3 days.
  • Avoid freezing the dip as the texture may not hold up well.