7-Layer Mexican Dip
This 7-Layer Mexican Dip is nothing but goodness! Layer after layer of deliciousness, piled high. It's everyone's favorite thing to dip their chips into, and so easy to make this winner of a dip!
Servings: 16 servings
Ingredients
- 1 pound lean ground beef
- 1 ounce taco seasoning mix, from 1 packet
- 8 ounces refried beans, from can
- 6 ounces sour cream
- 2 large ripe avocados, see notes
- juice of half a lime
- ¼ cup freshly chopped cilantro
- ½ small red onion, chopped
- 1-2 large chopped jalapeños, optional
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 3 vine-ripened tomatoes, seeded and diced
- 1 cup shredded cheddar or Mexican blend cheese
- 4 stalks fresh green onions, thinly sliced
- 2 ounces sliced black olives, drained
Instructions
- In a heavy skillet, mix ground beef with 1/2 packet of taco seasoning. On medium-high heat, stir until cooked through. Drain well. Stir in the refried beans and set aside.
- In a bowl, whisk together the sour cream and remaining 1/2 packet of taco seasoning mix. Set aside.
- Peel and seed avocados. In a bowl, mash avocados well and add lime juice, stirring to combine. Add cilantro, red onion, optional jalapeños, kosher salt, garlic powder, and fresh black pepper. Set aside.
- In an 8x8" serving dish, layer in the following order: Beef/bean mixture on bottom, avocado mixture, sour cream mixture, diced tomatoes, and shredded cheese.
- Top evenly with a layer of green onions and sliced olives. Wrap tightly, keep chilled, and serve with your favorite tortilla chips.
Notes
- Choose ripe avocados that give slightly when pressed, for creamiest texture.
- Let the beef and bean mixture cool before layering. This prevents the sour cream and avocado layers from softening or separating.
- Mash the avocados just before assembling. Freshly mashed avocado immediately mixed with lime juice helps retain its vibrant color.
- Removing the seeds from tomatoes helps keep the dip from becoming watery.
- I like using a clear glass dish. It shows off the colorful layers and makes for a great presentation at parties.
- Chill before serving. Letting the dip rest in the fridge for at least 30 minutes helps the flavors meld together.
- Add toppings right before serving. Green onions, olives, and tomatoes stay crisp and fresh when added last.
- Keep it mild or spicy. Adjust the jalapeños to match your heat preference.
- Serve with sturdy chips. Thick tortilla chips or scoop-style chips hold up best for dipping through all the layers.
- Store leftovers tightly covered. The dip keeps well for up to 3 days in the fridge, though it’s best enjoyed within 24 hours for the freshest flavor.
- This recipe is part of our Mexican and Tex Mex Recipes Collection.
- We love serving with along other favorites such as our Mexican Taco Salad or Mexican Street Corn Salad (Esquites).
Nutrition (per serving)
Calories: 133kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 263mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg