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Seven Layer Dip

Yield 16 servings


  • 1 (16oz) can refried beans
  • 3 avocados or 1 1/4 cup guacamole
  • 1 Tbsp lemon or lime juice (omit if using guacamole)
  • 1/4 tsp sea salt (omit if using guacamole)
  • 3/4 cup light sour cream
  • 1/2 cup light mayo
  • 3 Tbsp homemade taco seasoning or 1 store-bought packet
  • 2 large tomatoes, diced (or 1 1/4 cup salsa)
  • 1 (6oz) can medium black olives, sliced
  • 1 1/2 cups shredded cheddar cheese
  • 3 green onions, sliced


  1. Spread refried beans on a LARGE plate or 10-inch pie dish.
  2. If you are using the avocados instead of guacamole, mix/puree them with the lemon/lime juice and sea salt. Drop by spoonfuls and spread over refried beans.
  3. In another bowl, mix the sour cream, mayo, and taco seasoning. Drop by spoonfuls and spread over avocados/guacamole.
  4. Layer the rest of the dip as follows: diced tomatoes/salsa, sliced olives, shredded cheese, and sliced green onions.
  5. Chill dip; tastes better when cold. Serve with tortilla chips.

Recipe Notes

*Sometimes I like adding some cilantro into my pureed avocado layer for an extra Mexican flair.

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