This 7 layer Dip Recipe is an easy, no-bake classic Tex-Mex appetizer with layers of refried beans, guacamole, seasoned sour cream, topped with fresh vegetables, olives, and cheese. It’s a crowd-pleasing appetizer for parties and game-day gatherings.
In a 13 x 9-inch glass baking dish, evenly spread the refried beans.
In a small bowl, mash together the avocados and lime juice. Spread the avocados evenly over the beans.
Mix the sour cream and taco seasoning together and spread it over the avocado layer.
In the order listed, sprinkle with: green chili peppers, black olives, chopped tomatoes, and shredded cheese.
Broil about 4 inches from the heat just until the cheese is melted, 1 to 2 minutes. If desired, sprinkle the top with chopped fresh cilantro or scallions.
Notes
Serve with sturdy tortilla chips, toasted wedges of pita bread, or veggie sticks.This layered dip is best eaten the same day it’s made, especially if you’re using fresh avocado.You can keep leftovers tightly covered in the fridge for a couple of days, but the layers may begin to brown or get watery. If you want to make it ahead, you may want to add extra lime juice to the guacamole to keep it from turning brown.You can make it a little ahead of time for the party though, assemble the layers a few hours ahead, and consider adding the avocado and fresh veggies closer to serving time to maintain freshness and color.