Seven layer dip is a Mexican-inspired party staple made with beans, cilantro, cheese, avocado, tomatoes, and jalapeño. It’s crazy easy to make as well as quite healthy. And it requires no cooking whatsoever. And this is the best darn rendition of it we’ve ever had.
Seven Layer Dip
- Quick Glance
- 45 M
- 1 H
- Serves 8 to 12
In a medium saucepan over medium-low heat, combine the water, 1/8 teaspoon salt, and the beans and cook, stirring and mashing the beans frequently with a wooden spoon, until warmed through and almost smooth, 5 to 7 minutes. Spread the bean mixture in a 2-quart (2.3-liter) baking dish and let cool for 5 minutes.
In a bowl, combine 1/4 cup cilantro, red onion, 2 tablespoons lime juice, oil, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and the tomatoes and sprinkle over the cooled bean mixture.
Combine the remaining 1/4 cup cilantro, the remaining 2 tablespoons lime juice, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and avocado in a bowl and mash with a fork until it achieves the desired consistency. Spread the avocado mixture over the tomato mixture.
Sprinkle the corn over the avocado mixture. In a small bowl, combine the sour cream, chili powder, and cumin and spread it over the corn. Sprinkle with the cheeses, jalapeño chiles, and green onions. Serve immediately or cover and stash it in the fridge for up to several hours.
Recipe Testers' Tips
Wow, wow, wow! Seven layer dip is one of those things people throw together using cans and packages of things. You see it at a potluck or family picnic and think it should be a good thing, but because of all the packaged foods used, it's only so-so. But this seven layer dip is something else all together. Because everything is homemade using beans and veggies, it actually feels like a healthy(ish) thing to eat for lunch. And that's exactly what we did—we sat down with a half recipe of dip and a bag of tortilla chips for the two of us. I made half a recipe and it's a good thing I did or we might have eaten the entire batch. I reduced all my ingredients by half except I used the entire amount of beans. So perhaps the recipe could use double the beans if people want more.
It brings me great joy to see a traditional dip like this seven layer dip, and find that someone has elevated the recipe. While this dip recipe does require some time and effort to put together, it was worth it. It was fresh tasting, light, satisfying, and the perfect appetizer for our summer barbecue. I layered my dip in a 9-inch glass pie dish. The dip filled the pie dish but it did not overflow it or make a mess. The glass dish also made for a visually appealing presentation. I served my dip with tortilla chips. I had some dip leftover and when I pulled it out of the refrigerator the next day, there was a little liquid in the dish but the flavor was still very good.