Seven-Layer Dip Recipe

Seven-layer dip is one of the classics, and it’s a great “potluck” item to bring to parties – it will definitely be one of the empty dishes at the end of a bash.

Seven-Layer Dip

Seven-layer dip - so pretty and festive!

2 cans refried beans
1/2 cup salsa
1 15-oz. container of sour cream
1 cup shredded cheese (I used a blend of cheddar, jack, and asiago)
1 small can sliced black olives

For pico de gallo:
2 tomatoes, diced
2 shallots, diced
1 jalapeno, seeds and membrane removed, and diced
Juice of half a lemon or a lime
1/2 teaspoon kosher salt

For guacamole:
2 ripe avocados

Empty the cans of refried beans into a 9×13″ pan and spread evenly. Add the salsa. and then the sour cream, spreading each evenly.  Mix the pico de gallo ingredients together in a medium bowl (please use gloves when dicing the jalapeno). In another medium bowl, mash the avocado and add 1/3 of the pico de gallo to make guacamole. Spread the guacamole over the sour cream in the pan, and then the cheese. Sprinkle the remaining pico de gallo and the olives over the cheese. Refrigerate, covered, until ready to serve. Serve with corn tortilla chips.

Optional: You can also add a layer of seasoned ground beef, but I like to have at least one item at a party for vegetarians. (I usually have something for vegans, too, but I didn’t do that this time.)

I made this on Saturday for the party I was going to go to, so we ate some of it last night for dinner.

We still have more than half a pan in the fridge. I foresee a lot of dip eating going on around here in the next couple of days!