Can we just talk for a second about the super bowl party hit, (this Seven Layer Mexican Dip) that turned into my lifeline for the rest of the week? Scooped on top of Two-Ingredient Slow Cooker Chicken Tacos? CHECK. Snuggled next to some brown rice in a tupperware container for epic vegetarian burrito bowls for lunch? DOUBLE CHECK.
And don’t even think for one second that this is the sad, fresh-outta-the-can seven layer dip of your childhood. We’re MAKING THINGS here, and honestly it makes all the difference. I’ve had my face shoved into this for 5 days straight.
Like HOW PRETTY does homemade pico de gallo look? Follow the recipe below or you can click my recipe for Copycat Chipotle Pico de Gallo for inspiration. Don’t slop on salsa out of the can…it gets so…watery… Not appetizing. Plus you get to use it in your homemade guac so that’s a double easy win for you, (and actually a triple win because everyone will be super impressed you actually MADE Seven Layer Mexican Dip and didn’t pour cans).
DON’T FORGET 34,697 bags of tortilla chips to go with!!!! You’ll need them.
- 1- 15 oz. can refried beans
- 1- 4 oz. can diced green chiles, (go with hot here if you want!)
- 1 Tbsp. cumin
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 5 roma tomatoes, diced
- ½ red onion, peeled and diced
- 1 jalapeno, seeded and diced
- ¼ cup freshly chopped cilantro leaves
- 2 limes
- Salt and pepper
- 4 ripe avocados
- 10 black olives, pitted and chopped
- Tortilla chips, for dipping
- To take the "fresh out of the can" taste from the beans, heat them in a small sauce pan on the stove over medium heat. Add in the green chiles and cumin, and stir. Let come to a low simmer for about 5 minutes, and remove from the heat.
- Spread the beans layer in the bottom of a medium glass serving bowl, (8" diameter is what I used).
- Top with an even layer of sour cream, and sprinkle 1 cup of of cheese over the sour cream.
- Next, you're going to make pico de gallo for both the salsa and guacamole layer. In another medium bowl, combine diced tomatoes, diced onions, diced jalapeño, the fresh cilantro, the juice of 1 lime, and a sprinkle of salt and pepper. Good pico de gallo will be about half tomato/half onion. Let that sit for a minute while you make guacamole.
- For the guacamole, halve the avocados lengthwise, remove the pit, and scoop out the insides into another medium bowl. Juice the other lime over the avocados and sprinkle generously with salt and pepper. Mash until chunky yet combined. Incorporate about ½ cup of the pico de gallo into the guacamole. Carefully spread the guacamole into a layer over the cheese.
- Cover the guacamole with a sprinkling of the chopped black olives, and then top with another layer of cheese.
- Finally, finish the layer dip with the pico de gallo on top.
- Serve chilled with tortilla chips.
- This will keep in the fridge for a couple days if it's covered well, and it amazing as a topper to tacos later in the week 🙂