Daily Meal Journal

7-Layer Dip

Ree Drummond's 7-layer dip has refried beans, sour cream, guacamole, two types of cheese, pico de gallo, and black olives. It's a classic party snack recipe!

By Ree Drummond   Published: Jan 31, 2009

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7-Layer Dip
Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
15 mins

C.W. NewellYields: 8 serving(s)Prep Time: 15 minsTotal Time: 15 minsSavePrintThis is the same glorious 7-layer dip I grew up eating in the eighties, with the exception of these modifications:

1. I don’t crack open a can of refried beans and plop them, cold, right onto the platter. Heating them up a little goes a long way.

2. I don’t use that frozen guacamole stuff that stings the tongue from all the citric acid.

Ingredients

Directions

  1. Step 1
    In a medium skillet, warm the refried beans over medium-low heat. Add the diced green chiles, cumin, and several dashes of hot sauce and stir well.
  2. Step 2
    Spread the beans on the bottom of a glass bowl or high-sided dish. Sprinkle evenly with the cheddar. Dollop with the sour cream and spread it in an even layer, being careful not to disturb the cheese underneath.
  3. Step 3
    Dollop the guacamole over the sour cream and spread it in an even layer. Sprinkle evenly with the monterey jack, then the chopped black olives.
  4. Step 4
    Lastly, top with a generous layer of the pico de gallo. You can also, if you have the gumption for it, sprinkle some diced jalapeños over top.