Seven-Layer Dip

Name: Seven-Layer Dip
Total time: 20 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 3/4 cup sour cream; 1 jalapeño, finely chopped (about 2 tablespoons); Kosher salt and black pepper; 2 medium ripe avocados; 2 tablespoons freshly squeezed lime juice (from 1 lime); 1 (16-ounce) can refried beans; 1 teaspoon ground cumin; 1 cup freshly grated Cheddar (about 4 ounces); 1 cup sliced black olives (about 4 ounces); 3/4 cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery); 1/2 cup Fritos or corn nuts, crumbled; 1/4 cup thinly sliced scallions (about 2 scallions); 1/4 cup tightly packed cilantro leaves; Tortilla chips, for serving

By Ali Slagle

Total Time: 20 minutes
Rating: 4(1,318)
Comments: Read comments

For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn’t so much effort that the whole thing can’t be finished in 20 minutes. The order of the layers offers some delightful moments, like where the cheese melts into the warm refried beans or where the cool sour cream meets the fiery salsa. Cilantro and scallions serve as a refreshing counterpoint, and Fritos lend added crunch. No need to dig out your trifle bowl: A platter with a lip is preferred here for easier scooping.

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Ingredients

Yield:6 to 8 servings

¾cup sour cream
1jalapeño, finely chopped (about 2 tablespoons)
Kosher salt and black pepper
2medium ripe avocados
2tablespoons freshly squeezed lime juice (from 1 lime)
1(16-ounce) can refried beans
1teaspoon ground cumin
1cup freshly grated Cheddar (about 4 ounces)
1cup sliced black olives (about 4 ounces)
¾cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
½cup Fritos or corn nuts, crumbled
¼cup thinly sliced scallions (about 2 scallions)
¼cup tightly packed cilantro leaves
Tortilla chips, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice and remaining 1 tablespoon jalapeño, then season with salt and pepper.
Step 2
In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.
Step 3
Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro. Serve with tortilla chips.

Ratings

4 out of 5

1,318 user ratings

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Comments

Carolyn6 years ago

Our tastes are all a bit different....some love jalapeños, some not so much. Cindy’s changes appeal to ME, but not to everyone. I read all the cooking notes when I am planning to cook a new recipe. It is always helpful to get lots of cooks ideas and opinions. When we are kind about it, as Cindy is, it is certainly helpful and not in any way offensive.

Cindy6 years ago

I omit the cumin and season the refried beans with garlic salt & pepper. Also, I omit the jalapeño and don’t miss it. Tastes great!

Chris6 years ago

I have no notes, but appreciate people in the comments that offer their tweaks and comments. For a novice cook like myself, it's really helpful to have that information. Thank you Cindy for your tweaks.

Delphine4 months ago

This was a Super Bowl hit! I followed the recipe exactly except I added more green onions and cilantro.

AM4 months ago

Liked the cumin in the refried beans. Needs more salsa. The Frito crumbles are a nice touch

Too much lime5 months ago

I’d cut back the lime juice but about half

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