(the best!) 7 Layer Dip

Layers of beans, sour cream, fresh guacamole, shredded cheese, and loaded with fresh veggies! This 7 layer dip will be one that no one can refuse. Serve with some crisp corn tortilla chips.

 So growing up I always made this 7 layer dip for football games. I remember one time making it for a game and we did not eat that much of it, so nearly the entire pan was put in the fridge. I woke up the next morning craving the 7 layer dip like crazy bad!  Went to the fridge and it was gone?! Apparently my brother, who had weird sleeping habits, ate the entire pan! In the middle of the night! I think I was really mad, but now it’s just funny.

Over the years I have changed it a bit, but it still remains my favorite dip ever, and any football game (especially!) or get together would not be complete without it.

 {Follow the layers in the recipe. I was not paying attention and added sour cream as the 2nd layer instead of avo}

A layer of refried beans + cream cheese for an ultra creamy bean layer!

Fresh smashed avocados

Sour cream

Chopped roma tomatoes

Chopped olives (If you can’t find the ‘chopped olives’ just buy the sliced and chop them up small)

Shredded ‘mexican style’ cheese

So, technically it’s 6 but I added the cream cheese in the bean layer to make 7.

 Surprisingly, this stays well in the fridge for leftovers the next day (if you have any). Be sure to completely cover the avocado layer with the sour cream to “hide it” so it does not turn brown as it sits in the fridge.

I have found that it is best to make this 1-2 hours ahead of time and then keep it in the fridge until you need it. The flavors meld together and the entire dip gets nice and cold.

Enjoy friends! 🙂

(the best!) 7 Layer Dip

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The Best 7 layer dip is something that no one can refuse. Layers of beans, sour cream, avocado, cheese, tomato, and olives. Perfect for parties or game day.

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Ingredients

  

• ▢ 1 can (16 oz) refried beans
• ▢ 4 oz cream cheese
• ▢ 2 avocados
• ▢ 1 tablespoon fresh lime juice (about 1/2 a lime)
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup sour cream
• ▢ 1 bag (8 oz) shredded Mexican style cheese
• ▢ 4 roma tomatoes seeded and diced small
• ▢ 1 can (4 oz) chopped olives

Instructions

• Use a 8x8-inch dish. Set aside.
• In a microwave-safe bowl, combine refried beans and cream cheese. Microwave for 1 minute and stir together until combined and creamy.

  Evenly spread into the baking dish.
• In a small bowl, add the avocados, lime juice, and salt. Mash together with a fork until combined and creamy. Spread on top of the bean layer.
• Spread the sour cream on top of the avocados. Making sure to cover the avocados to protect them from turning brown.
• Sprinkle the shredded cheese on top of the sour cream.
• Sprinkle tomatoes on top of cheese.
• Sprinkle the chopped olives on top of the tomatoes.
• Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours before serving.
• Serve with tortilla chips.

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