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While at first glimpse our Seven Layer Dip looks like a version you’ll find loitering in the prepared foods section, each component of this classic is packed with flavor beyond what you kind find anywhere else.
Seven Layer Dip
Not all seven layer dips are created equal and our version shines above the rest. Instead of simply slathering a layer of canned refried beans, plain sour cream and store-bought guac, we amp up each layer with our own unique spice and ingredient composition. This is a dip you’ll reach to for infinite football seasons to come.
The first and arguably most important layer, the beans. We take fat-free refried beans and mix them with plenty of sriracha for heat, salt, cumin, garlic and just enough water to transform them from a rock-solid texture that will break even the sturdiest of ships to an ultra-creamy bean bliss.
The next layer, which is traditionally sour cream is instead built with protein-packed Greek yogurt. We season it with loads of taco flavoring – chili powder, cumin, garlic, onion and just a hint of citrus.
Lime and garlic-scented smashed avocado rounds out the base of the dip before adding spicy jalapeno shreds, perfectly shredded romaine lettuce, tomatoes, olives and plenty of scallion.
Beware, this feeds a crowd so be sure to invite friends to share.
Ingredients
Refried beans. Because we add a lot of flavor to the beans, I use regular refried beans. Be sure to grab non-fat.
Spices. We many of the same spices throughout the layers. Chili powder, garlic powder, onion powder and cumin are our main sources of flavor.
Sriracha. You could really use an spicy chili paste. I’ve even been known to use Sambal Oelek.
Citrus. I typically reach for lime but if all I have on hand iis a lemon, that works too.
Water. You need a little bit of water to loosen the beans up into a dippable format, but for extra flavor use low-sodium chicken stock.
Greek yogurt. I use non-fat plain Greek yogurt but any fat content will work just be sure it’s plain.
Avocado. You’ll need three large rip avocados.
Garlic. A little freshly grated garlic is a must in my smashed avocado layer.
Cheese. Traditionally cheddar cheese is used but I like to amp up the spice with a jalapeno cheddar.
Everything else. Round it out with a layer of your favorite salsa (we have to use something store-bought somewhere), shredded romaine lettuce, tomatoes, olives and plenty of sliced green onion.
Let’s make Seven Layer Dip
While there are a lot of components to our Seven Layer Dip, they are all very simple to throw together.
Mix the bean layer. Add the beans, spices, sriracha and water to a medium bowl. Mix until smooth. Season with salt and pepper. Layer in a 8×8, 9×9 or similar sized serving dish.
Mix the yogurt layer. Use the same bowl you mixed the beans in (no need to clean in) and add the Greek yogurt, chili powder, cumin, salt, lime juice, garlic powder and onion powder. Spread on top of the beans. Season to taste with salt and pepper.
Mix the avocado. Add the avocados to the same bowl you mixed the beans and yogurt in (again no need to wash it). Drizzle with lime juice and add garlic, salt and pepper. Smash until smooth. Season to taste with salt and pepper. Smooth as best you can on top of the yogurt.
Layer everything else. Spoon the salsa on top of the avocado. Sprinkle with cheese, lettuce, olives and green onion.
Can I make Seven Layer Dip in Advance?
Yes! I wouldn’t make it more than 24 hours in advance but please make it the night before. I would layer the cheese, lettuce, olives and scallion just before serving.
Substitutions
- Instead of making your own spice blend, you can use store-bought taco seasoning. Just be sure to check the salt content first so you don’t oversalt the dish.
- For extra creaminess, add four ounces softened cream cheese to the bean mixture.
- Any cheese will work. We love pepper jack, extra extra sharp cheddar or even an aged gouda.
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Seven Layer Dip Recipe
Ingredients
- 14.5 oz can fat free refried beans
- 1/4 cup water or chicken broth
- 2 tbsp sriracha
- 1 1/4 tsp garlic powder, divided
- 1 1/2 tsp onion powder, divided
- 1 1/4 tsp kosher salt, divided
- 1 1/2 cups greek yogurt
- 2 1/2 tsp lime juice, divided
- 1 tsp chili powder
- 1/2 tsp cumin
- 3 large avocados
- 1 small garlic clove, grated
- 3 plum tomatoes, diced
- 1 cup shredded jalapeno cheese
- 1 cup shredded romaine lettuce
- 1-2 jalapenos, sliced
Equipment
- 1 Mixing bowl
Instructions
- Add the beans, sriracha, 1 teaspoon garlic powder, 1 teaspoon onion powder and water to a medium bowl. Mix until smooth. Season to taste with salt and pepper. Layer in a 8×8, 9×9 or similar sized serving dish.
- Use the same bowl you mixed the beans in (no need to clean) and add the Greek yogurt, chili powder, cumin, remaining 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt, Mix until combined. Season to taste with salt and pepper. Spread on top of the beans.
- Add the avocados to the same bowl you mixed the beans in (again no need to wash it). Drizzle with remaining 2 tablespoons lime juice and add grated garlic, and last 1/4 teaspoon of salt. Smash until smooth. Season to taste with salt and pepper. Smooth as best you can on top of the yogurt.
- Sprinkle the cheese on top of the avocado. Sprinkle with lettuce, olives, jalapenos and green onion.
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