Best Ever 7 Layer Dip

Best ever 7 layer dip! It’s colorful, flavorful and perfect for game day, parties or BBQs! It only takes a few minutes to make and even less time to devour.

Best Ever 7 Layer Dip | lifemadesimplebakes.com

Our family is obsessed with Mexican food. You’ve probably realized that by now if you’ve browsed through my recipe index. What we love even more are the “extras” like guac, queso, salsa, and this 7 layer bean dip. It’s one of my favorite things to make for game day or parties because it can easily feed a crowd, plus it tastes amazing. This isn’t your run-of-the-mill 7 layer dip. It requires a bit of extra work- I promise it’s worth it! This dip will disappear in seconds, it’s that good!

Best Ever 7 Layer Dip | lifemadesimplebakes.com

So what makes this dip the best ever? Well first off, you cook the refried beans with water, spices and green chiles. It makes them more of a spreadable (or dipable) consistency and adds some much needed flavor. Next, I use a combination of sour cream AND cream cheese. Trust me on this one! Then I make my own guac. If you don’t have time, you can always use a package of your favorite store bought brand. No judgements there.

Best Ever 7 Layer Dip | lifemadesimplebakes.com

Following the guac comes a blend of freshly grated cheddar and monterey jack cheese. Then fresh pico de gallo (my recipe is in the notes below) or again, store bought if you’re in a time crunch. For the finishing touch, a can of sliced black olives. I love them but my husband can’t stand them, so I tend to go easy on them. And that’s it! 7 layer dip taken to the next level. Nothing overly complicated, just a few improvements here and there. I hope you love this dip as much as we do!

Best Ever 7 Layer Dip

Best ever 7 layer dip! It’s colorful, flavorful and perfect for game day, parties or BBQs! It only takes a few minutes to make and even less time to devour.

Ingredients:

  • 2 (15 oz.) can low-sodium refried pinto or black beans
  • 1 tsp. chili powder
  • 1 tsp. garlic powder, divided
  • 1 tsp. kosher sea salt, divided
  • 1/4 tsp. cumin
  • 1/4 tsp. paprika
  • 1 (4 oz.) can diced green chiles (mild, medium or hot)
  • 2/3 c. sour cream (light or full-fat)
  • 2 oz. original cream cheese
  • 2 avocados
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro
  • 2 c. shredded blend of cheddar and monterey jack cheese
  • 1 1/2 c. pico de gallo* (fresh or storebought)
  • 1 (4 oz.) can sliced black olives

Directions:

  1. In a small saucepan set over medium heat, add the beans, 1/3 cup water, chili powder, 1/2 teaspoon garlic powder, 1/2 tsp. salt, cumin, paprika, and diced green chiles. Heat for 3-4 minutes or until the beans are warm and the mixture is a spreadable consistency. Layer in the bottom of a 9×13-inch dish.
  2. In a small mixing bowl beat the sour cream and cream cheese together, spread the mixture over the top of the beans.
  3. In a small mixing bowl, mash the avocados, mix in the lime juice, cilantro, remaining garlic powder, and remaining salt. Spread over top of the sour cream
  4. Sprinkle blend of cheese over top, then add the pico de gallo and olives. Serve immediately or chill and serve within 36 hours.

 

* I made my pico de gallo with 3 diced medium tomatoes, 1 tbsp. minced red onion, 1 tbsp. sliced green onion, 2 tbsp. chopped cilantro, 1 tbsp. minced jalapeno, 1/2 tsp. salt, 1/2 tsp. lime juice.

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