Seven-layer dip
Spiced refried beans, guacamole, sour cream, salsa, cheese, black olives and scallions layered in one dish. No cooking, just grab the tortilla chips.
- Prep
- 15 min
- Cook
- No cooking
- Serves
- 8
- Per serve
- 380 kcal
Ingredients
Method
Stir the refried beans with the chili powder, cumin and 1 to 2 tbsp water until soft and spreadable. Spread in an even layer over the bottom of an 8x8-inch dish or a 9-inch pie plate.
Mash the avocados with half the lime juice and a good pinch of salt until mostly smooth. Spread gently over the beans, right to the edges.
Loosen the sour cream with the rest of the lime juice and spread it over the guacamole, then spoon the drained salsa on top in an even layer.
Scatter over the cheese, then the olives and scallions. Serve straight away with tortilla chips.
Tips
- Drain the salsa in a sieve for a minute before adding it, or the layers turn watery as the dip sits.
- Spreading the sour cream right to the edges seals in the guacamole so it stays green longer. Covered tightly, it keeps in the fridge for a day.
- Traditional refried beans are often made with lard, so choose a can labeled vegetarian. Check your cheese uses non-animal rennet and your chips are gluten-free if that matters.
