RECIPE

7-Layer Dip

Latin america, Mexican · Starter / Appetizer

A layered dip combining refried beans, seasoned avocado, a creamy sour cream and cream cheese mixture, salsa, shredded cheese, tomatoes, cilantro, and black olives. It is served with tortilla chips.

Recipe credit: Patty Catalano — Kitchn
Original recipe source

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TOTAL TIME40 min

♨SERVES

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DIFFICULTY—

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Starter / AppetizerLatin america, MexicanGASTROMIZER FIND

GASTROMIZER ORIGINAL

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INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

1 (16-ounce) can refried beans
2 large cloves garlic
1 teaspoon kosher salt, plus more for the tomatoes
4 medium avocados
1/4 cup freshly squeezed lime juice (from about 2 limes)
1/2 cup finely chopped red onion (from 1 small red onion), divided
2 tablespoons finely chopped unseeded jalapeño (from 1 small jalapeño, optional)
16 ounces sour cream
4 ounces cream cheese, softened
1 (1-ounce) package 25% less-sodium taco seasoning mix
2 cups salsa
2 cups shredded Mexican-blend cheese (8 ounces)
2 plum or Roma tomatoes, diced
1 tablespoon chopped fresh cilantro
1 (2.25-ounce) can sliced black olives, drained
Tortilla chips, for serving

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MATES NOTE

Imported ingredient quantities and cooking instructions are preserved from the source; verify timings, allergens and any edits against the original recipe.

METHOD

STEP BY STEP

Step 1

Spread 1 (16-ounce) can refried beans into an even layer in a 9x13-inch or 7x11-inch baking dish.

Step 2

Make garlic paste by first mincing 2 large garlic cloves, then sprinkling with 1 teaspoon kosher salt. Then hold the blunt side of the knife with both hands, and scrape the sharp end of a knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl.

Step 3

Slice 4 medium avocados in half lengthwise and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic. Add 1/4 cup lime juice and 1/4 cup of the finely chopped red onion, then use a fork or potato masher to mash to desired consistency. Stir in 2 tablespoons finely chopped unseeded jalapeño, if using. Spread the guacamole into an even layer on top of the refried beans.

Step 4

Mix 16 ounces sour cream, 4 ounces softened cream cheese, and 1 (1-ounce) package 25% less-sodium taco seasoning mix together in a large mixing bowl with a hand mixer until smooth. Then spread the sour cream mixture over the guacamole into an even layer, covering covering the guacamole completely.

Step 5

Spread 2 cups salsa over the sour cream layer, spreading into an even layer and top with 2 cups shredded Mexican-blend cheese.

Step 6

Stir 2 diced plum tomatoes, 1 tablespoon chopped fresh cilantro, remaining 1/4 cup finely chopped red onion, and a pinch of kosher salt together in a small bowl. Scatter evenly over the cheese. Sprinkle 1 (2.25-ounce) can drained sliced black olives on top.

Recipe Notes

Make ahead: The dip can be made 1 day in advance. Cover and refrigerate until ready to serve.Storage: Refrigerate leftovers in an airtight container for up to 2 days.

EQUIPMENT

KEEP IT SIMPLE

BlenderKnifeChopping board

SWAPS & ADAPTATIONS

MAKE IT YOURS

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Use a lighter cooking cream or an unsweetened dairy-free alternative.

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Shallots are a good substitute if that's what you've got.

PAIRINGS

FOOD & DRINK

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CRISP DRY WHITE WINE

Fresh acidity helps cut through rich, creamy or cheesy flavours.

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SPARKLING LEMON WATER

Bright, cold and sharp enough to freshen up a rich plate.

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SIMPLE GREEN SALAD

Fresh leaves and a sharp dressing keep the meal balanced.

MOVIE MATES

Henry: Portrait of a Serial Killer

1986

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