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Dip and spread

Seven-Layer Dip

This classic no-cook dip is perfect for the big game or any party. Try using store-bought guacamole instead of making your own for an even easier recipe.

Serves 12
Ready in 30 mins
Prep time 30 mins
190 calories per serving


> 1 (16 oz) can fat-free refried beans
> 1 3/4 cups fat-free sour cream, divided
> 1/2 (1.25 oz) pkg less-sodium taco seasoning
> 3 ripe avocados
> 1 lime, juiced
> 1 cup shredded nacho taco cheese blend
> 2 cups chopped Roma tomatoes
> 1 (2.25 oz) can sliced black olives, drained
> 1/3 cup chopped green onions
> 1/3 cup chopped cilantro
> 1 jalapeno, finely chopped (optional)

To Serve:

> Tortilla chips
> Plantain chips


To a small bowl, add the beans, ¼ cup sour cream, and the taco seasoning. Season with salt and pepper. Stir until combined. In an 8x8-inch or 9x9-inch glass dish, spread an even layer on bottom.
Pit and dice the avocados. In a clean bowl, using a fork, mash the avocados. Stir in the lime juice. Season with salt to taste. Spread avocado mixture on top of bean layer in a smooth, even layer.
Add remaining 1½ cups sour cream on top of avocado layer. In individual layers, add the cheese, tomatoes, olives, green onions, cilantro, and jalapeño, if using. Cover with plastic wrap and refrigerate 30 min. Serve with the tortilla or plantain chips.


To save time, substitute 1½ cups store-bought guacamole for the avocado and lime juice.

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