Seven-Layer Dip
A couple simple tweaks elevate everybody’s favorite game day nosh into a legit show stealer. First plan of attack—season the refried beans with F&S TACO Seasoning (featuring cumin, ground chiles, garlic and oregano). Next, kick it up with grated lime zest and juice for a punt of brightness. Pro tip: whisking sour cream with cream cheese gives this layer more staying power, so the entire assembly will hold up longer.
Seven-Layer Dip
Rated 5.0 stars by 1 users
Servings
8-10
Prep Time
25 minutes
Feel free to make this dip in stages: the bean and sour cream-cream cheese mixture can be made up to 4 hours in advance and refrigerated. For the freshest appearance and best texture, you’ll want to add the remaining ingredients just before serving. Thinly sliced hearts of romaine provide the best crunch, but you can also use iceberg lettuce.
Ingredients
-
One 16-ounce can refried beans (black or pinto)
-
2 tablespoons F&S TACO Seasoning
-
1 ½ cups sour cream
-
4 ounces cream cheese, softened to room temperature
-
Finely grated zest and juice of 1 lime
-
2 ½ cups guacamole (store bought or homemade)
-
2 cups chunky tomato salsa (see Note)
-
1 ½ cups shredded sharp Cheddar cheese
-
1 ½ cups thinly sliced hearts of romaine lettuce
-
¾ cups grape tomatoes (red and/or yellow), halved
-
¼ cup sliced black olives
-
Tortilla or corn chips, for serving
Directions
Combine the refried beans and taco seasoning in a medium bowl and whisk to combine. Use a rubber spatula to transfer the bean mixture to a deep-dish pie plate and smooth into an even layer.
Combine the sour cream, cream cheese and lime juice and zest in a separate bowl and whisk until thoroughly blended (you can also do this in an electric mixer fitted with whisk attachment). Use a spatula to spread the cream mixture evenly over the beans. If you’re making homemade guac, place the pie plate in the fridge to chill for a few minutes, otherwise continue with assembly.
Spread the guacamole in an even layer on top of the sour cream mixture. Top with a layer of salsa. Top the salsa with the shredded cheese, and then top the cheese with shredded lettuce, tomatoes, and black olives. Serve with corn chips.
Recipe Note
Salsa–especially freshly made or thinner varieties will “weep” or release moisture upon standing. For the best appearance, use a chunky, store-bought variety, and add it just before serving.
Leave A Comment
More Recipes
White Bean Dip
This quick puree of staple ingredients creates a luscious, creamy dip for spears of fresh veggies, pita chips or toasted bread. The puree k...
Winter Caprese
There’s no need to relegate your favorite Italian starter to summer. Juicy, roasted tomatoes give the classic Caprese a cold-weather makeov...
Slayer Snax
Seasoned saltines (aka Alabama Fire Crackers) are a beloved snack throughout the South. Our spicy, savory riff (aka Slayer Snax) raises the...
Avgolemono - Greek Lemon & Chicken Soup
Don’t be daunted by the name–this fragrant, nourishing soup is harder to pronounce than it is to make. Avgolemono is a traditional Greek ch...
Fried Turkey with Chica Licka Bam Bam
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There...