Seven Layer Dip

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Seven Layer Dip

Recipe type: Yield: 8 Prep time: Cook time: Total time:

This seven layer dip recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a glass baking dish.


4 large tomatoes, cored, seeded, and chopped fine
2 jalapeño chiles, seeded and minced
2 Tbsp. finely chopped fresh cilantro
6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
2 Tbsp. plus 2 teaspoons juice from 2 limes
¼ tsp. salt
1 (16-ounce) can black beans, drained but not rinsed
2 garlic cloves, minced
¾ tsp. chili powder
4 cups shredded pepper-Jack cheese
1 ½ cups sour cream
3 cups Chunky Guacamole (recipe below)
Tortilla chips for serving
For the Chunky Guacamole: 3 ripe, Fresh California Avocados, peeled, seeded and cut in half
¼ cup minced fresh cilantro leaves
2 Tbsp. finely chopped onion
1 medium clove garlic , minced
1 small jalapeño chile , minced (1 to 1½ teaspoons)
½ tsp. ground cumin (optional)
2 Tbsp. lime juice


  1. Combine tomatoes, jalapeños, cilantro, minced scallions, and 2 tablespoons lime juice in medium bowl.
  2. Stir in 1/4 teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes.
  3. Strain mixture into bowl and discard liquid.
  4. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in food processor until mixture resembles chunky paste.
  5. Transfer to bowl and wipe out food processor.
  6. Pulse 2½ cups cheese and sour cream until smooth. Transfer to separate bowl.
  7. Spread bean mixture evenly over bottom of 8-inchsquare glass baking dish or 1-quart glass bowl.
  8. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese.
  9. Spread guacamole over cheese and top with tomato mixture.
  10. Sprinkle with sliced scallions and serve with tortilla chips.
  11. (Dip can be refrigerated for up to 24 hours.
  12. Let dip stand at room temperature 1 hour before serving.)
  13. To Make the Chunky Guacamole: Halve one avocado, remove pit, and scoop into medium bowl.
  14. Mash lightly with cilantro, onion, garlic, jalapeño, ¼ teaspoon salt, and cumin (if using) with tines of a fork until just combined.
  15. Halve and pit remaining two avocados.
  16. Gently scoop out avocado into bowl with mashed avocado mixture.
  17. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky.
  18. Adjust seasoning with salt to taste and serve.
  19. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving).

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