How To Make Fresh Seven-Layer Dip
Our flavorful dip recipe comes with seven amazing layers of beans, guacamole, pico de gallo and more! Serve these up at your next big party.
Serves:
Ingredients
For Refried Black Beans:
- 2tspextra-virgin olive oil
- ¼cupfinely chopped yellow or white onionabout ¼ medium onion
- 1garlic clovepressed or minced
- 1tspground cumin
- 15ozblack beansrinsed and drained, or 1 ½ cups cooked black beans
- ¼cupwater
- ¼tspsalt
- freshly ground black pepperto taste
For Quick Guacamole:
- 2medium avocadoshalved and pitted
- 1tbsplime juiceabout ½ medium lime
- ¼tspsalt
For Pico de Gallo:
- 1½cupstomatoeschopped
- ¼cupyellow onionor white onion, finely chopped
- ¼cupfresh cilantrochopped
- 1tbsplime juiceabout ½ medium lime
- ¼tspsalt
For Remaining Layers:
- ½cupsalsa verdehomemade or jarred
- handfulpickled jalapeñoschopped, optional
Instructions
Refried Black Beans:
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In a small saucepan over medium heat, warm the olive oil until shimmering.
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Add the onions and a few dashes of salt.
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Cook, stirring occasionally, for 3 to 6 minutes until the onions have softened and are turning translucent.
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Add the garlic and cumin.
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Cook, stirring constantly, for 30 seconds until fragrant.
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Pour in the drained beans and water.
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Stir, cover, and cook for 5 minutes.
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Reduce the heat to low, then remove the lid.
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Use a potato masher or the back of a fork to mash up at least half of the beans.
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Continue to cook the beans, uncovered, for 3 more minutes, stirring often.
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Remove the pot from the heat and stir in the salt and pepper.
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Spread the beans into an even layer in a shallow, medium-sized serving bowl.
Quick Guacamole:
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Use a spoon to scoop the flesh of the avocado into a small mixing bowl.
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Add the lime juice and salt, then mash with a clean potato masher or fork until the mixture is blended and no longer chunky.
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Spread the guacamole on top of the beans, leaving the outer ½-inch of beans visible.
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Drain the salsa verde in a fine mesh colander, then transfer the solids onto the guacamole.
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Leave the outer ½-inch of the guacamole visible.
Pico de Gallo:
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In a medium bowl, combine the tomatoes, onion, cilantro, lime juice and salt.
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Stir to combine, then use a fork to pile the pico on top of the salsa, leaving behind juices.
Remaining Layers:
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Top with a sprinkle of chopped pickled jalapeño.
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Serve with chips, and enjoy!
Nutrition
- Calories: 386.98kcal
- Fat: 12.70g
- Saturated Fat: 1.92g
- Monounsaturated Fat: 7.82g
- Polyunsaturated Fat: 1.86g
- Carbohydrates: 55.09g
- Fiber: 16.79g
- Sugar: 4.30g
- Protein: 17.55g
- Sodium: 422.96mg
- Calcium: 112.65mg
- Potassium: 1562.43mg
- Iron: 4.52mg
- Vitamin A: 25.29µg
- Vitamin C: 17.15mg
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