Everyone has a version of a Mexican seven-layer dip, but I think this is the ultimate one! With a few little tweaks and the help of store-bought conveniences, this dip comes together in no time at all. The flavors are so good, and you'll never have leftovers! It's the perfect side to take to a BBQ or can be a delicious late night snack. Whatever the occasion, this dip is always hit.
Mexican 7 Layer Dip
Makes 9x13" dish
1 (16 oz.) can refried beans
1 (9 oz.) can bean dip
1 (16 oz.) container guacamole (or 3 mashed avocados)
2 tablespoons mayonnaise
1 pint sour cream
1 tablespoon gluten free taco seasoning
2 cups finely shredded Mexican cheese
1 cup pico de gallo, drained
Salt to taste
1 (3.8 oz.) can sliced olives, drained
Combine the refried beans and bean dip. Spread evenly in a 9x13" dish. Combine the guacamole and mayonnaise. Spread evenly over the bean layer. Combine the sour cream and taco seasoning. Spread evenly over the guacamole layer. Sprinkle evenly with cheese. Drain the pico de gallo or fresh salsa well, then salt to taste. Sprinkle evenly over the cheese. Top with sliced olives. Refrigerate until serving. Serve with tortilla chips.
Gather your ingredients. You will need a can of refried beans, a can of bean dip (this can be regular or hot - we love the little bit of heat flavor the hot gives), a container of store-bought guacamole (or 3 avocadoes mashed), mayonnaise, sour cream, taco seasoning, Mexican blend cheese, store-bought pico de gallo or fresh salsa, and sliced olives.
First get all of your ingredients ready to layer. Mix the refried beans and bean dip. Mix the guacamole with 2 tablespoons mayonnaise. Mix 1 tablespoon taco seasoning with the sour cream.
Line up all the layers. Yes, it looks like there are only six, but we mixed the refried beans and bean dip which both count as a layer. Some people may count the tomatoes and onions as separate layers too.
In a 9x13" glass dish, start by spreading the beans evenly over the bottom. Next carefully spread the guacamole to the edges and evenly across the beans.
Spread the sour cream mixture carefully over the guacamole, then sprinkle with cheese.
Top with the pico de gallo (you want a combination of tomatoes, onions, peppers, and cilantro). Be sure it's well drained so it doesn't make the dip soggy.
Lastly, top with the sliced olives. Cover and refrigerate until serving.
This dip makes me think of the Super Bowl because my mom would always make it then. It's a great party dip because it is very sharable.
It's such a pretty dish too. I love making it in a glass dish so you can see all the layers.
Of course you can customize with your favorite toppings. We are huge olive fans, but I know some people are not. Make it your own!
Recipe Source: Shanna's recipe box