7 Layer Mexican Dip
This post is sponsored by GOODFOODS, but the content and opinions expressed here are my own.
Posted By Savita
Holidays are all about having great time with friends and family!
As you know, a party is as good as it's appetizers! So, I like to pay extra attention to what I'm serving to welcome my guests. Rule of thumb in my home is : it has to taste good, look good, and above all should be made with good ingredients.
And then, happy guests = happy party times!
Today, I used GOODFOODS Tableside Guacamole to bring to you this crowd-pleasing and everyone's favorite 7 layer Mexican dip. Story of seven layers of this dip starts with creamy refried black beans and ends with scrumptious guacamole (enjoying time with chunky fresh tomato salsa.)
Oh, and I'm even sharing a simple trick to make sour cream layer less watery!
So, let's get started!
Seriously, with all holiday food around.. this one refreshing dip made with fresh salsa, guacamole, less cheese, and homemade re-fried beans will be a nice guilt free alternative. Plus it is vegetarian too. So, here you go! Your vegetarian guests are covered!
When GOODFOODS gave me chance to try their chunky guacamole... my mind screamed at idea of a table-side dip for coming holiday season. In-fact, after reading ingredients in this product, I would happily serve it as-is with chips on the side. But, to make holidays little more dazzling, idea of a colorful dip resonated with me even more.
GOODFOODS guacamole is made with fresh ingredients, has no artificial ingredients or has not been heated which makes it great to use in my home. Plus, it's chunky texture is also perfect to layer in dips or on sandwich or fill in tacos. I bought a couple of packs of guac, used two for 7 layer dip and one we topped on tacos for taco night. I still have one more, let's see what Mexican feast awaits me tomorrow. :)
You know my instagarm handle, right? ok, I still share it - @savitachefdehome (for more guac stories!)
While shopping for ingredients of 7 Layer dip, in Sprouts, I decided to pick fresh tomatoes and scallions to add more color to layers.
Now, let's talk about other ingredient that makes this Mexican layer dip foolproof. Yes, you heared it! Dip that does not become runny with sour cream's water.
How I did it?
Simple! I combined the tang of sour cream with creaminess of cream cheese to stabilize cream layer without loosing Mexican flavors. Adding cream cheese improved the creaminess and reduced the wateriness of the overall dip. Chunky guacamole even added more creaminess.
Honestly, this one change makes layered dip stand true to test of time. I mean, you can keep it longer without messed up layers.
Since I had plan to use cream cheese, I reduced the shredded cheese quantity to half.
I start by first re-frying the beans for first layer of the dip. I used canned black beans and mashed them myself. Now, if you are time pressed, feel free to skip step for refried beans and use store bought. I, however, found the homemade version more tastier. Also, very easy to assemble. I pulse the rinsed black beans with garlic, paprika, cumin, oregano and lemon juice. Then, heat 1 tbsp oil in a pan, add beans mixture and cook for 3 minutes, tossing around. Remove in plate and let cool completely. (refrigerate to fasten the cooling process).
While refried beans are cooling, I make quick homemade salsa by chopping tomatoes, scallion, jalapeno, and cilantro. Mix in a bowl with lemon juice and salt. And set aside. Again, if time pressed use a store bought medium salsa.
That's it! You guys! After these two things are ready, all you have to do is: assemble the 7 layers of dip. Now, chunky guacamole saved me from making it fresh from scratch. After I layered beans, cream, cheese with surprise of minced pepperonicini peppers... I layer guac followed by fresh tomato salsa. Other than taste, the contrast of green, red, and white colors of : guacamole and scallions, tomatoes, cream and cheese makes wonderful festive display.
This 7 layer dip is very forgiving and you can really make a lot of adjustments per your taste preference and depending upon ingredients in-hand.
Party Serving Suggestions:
You can also double the recipe if serving a larger group.
I recommend, serving two batches in two separate containers for easy access and lesser crowd near one table :) I clicked these picture in round bowl to show the beauty of 7 layers! However, little shallower square baking dish is my personal favorite for serving layered dips in a party. This makes scooping easier and everyone gets all layers in single scoop.
Oh, and don't forget to serve chips on the side.
7 Layer Mexican Dip
- 7 Layer Mexican Dip
- 1 Cup Black Beans (8 ounce of refried black beans)
- 2 Cup Guacamole (2 of 7 oz GOODFOODS Tableside guacamole)
- 1/2 Cup Cheddar Cheese (shredded, or Montrey Jack cheese or three cheese blend)
- 5-6 Green Onion (small diced)
- 2 tbsp Lemon (juice, divided)
- 1/4 Cup Cilantro
- 1/2 Cup Sour Cream
- 3 Tomatoes (large, small diced)
- 1 Jalapeno (minced)
- 1/2 tsp Paprika (adjust per taste)
- Salt and Black Pepper (as per taste)
- 1/2 Cup Cream Cheese (softened)
- For Serving
- Tortilla Chips
1. Refried Beans - Follow recipe from notes to make refried beans at home or If using store bought beans, remove them in bowl, add lemon juice, and paprika. Mix well to smooth the beans. Set aside.
2. Salsa - While refried beans are cooling, in a bowl add chopping tomatoes, scallion, jalapeno, and cilantro. Mix in remaining 1 tbsp lemon juice and 1/4 tsp of salt. And set aside.
3. Cream-Cheese - For cream layer, mix room temperature cream cheese with soup cream and set aside.
4. In a wide 3.5 quart bowl or square baking dish, layer cooled refried beans at the bottom. Top with chopped peppers. then follow with even layer of cream and shredded cheese.
5. Guacamole - Top with even layer of guacamole. Then, top with tomato salsa leaving behind as much as liquid left in bowl behind.
6. Garnish with more scallions. Cover and refrigerate until ready to use. Serve cold with chips and enjoy!
Savita's Recipe Notes:
Homemade Refried Beans for 7 Layer Dip: In a food processor, add rinsed black beans with 1/2 tsp paprika, 1 garlic clove, 1/2 tsp cumin powder, and 1/2 tsp oregano. Pulse until coarsely purred. Then, heat 1 tbsp oil in a pan, add beans mixture and cook for 3 minutes, stirring often. Remove in plate and let cool completely.
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