Seven Layer Dip

Ingredients

• Bean Layer
• 2 cans (16 ounces each) refried beans
• Optional — choose one
• ¼ cup salsa
• ¼ cup well-drained Rotel
• Guacamole Layer
• 2 cups homemade or store-bought guacamole
• Sour Cream Layer
• 2 cups sour cream
• Optional — choose one
• 1 tablespoon taco seasoning
• 1 tablespoon ranch seasoning
• 1 tablespoon fresh lime juice plus 2 tablespoons chopped fresh cilantro
• Pico Layer
• 1 cup homemade pico de gallo, well drained
• Cheese Layer
• 2 cups freshly shredded Mexican or fiesta blend cheese
• Fresh Topping Layer
• 2 Roma tomatoes, seeded and diced
• 1 can (2.25 ounces) sliced black olives, drained
• ¼ cup chopped pickled jalapeños
• ¼ cup chopped fresh cilantro
• Salsa Layer
• ¼ cup thick salsa, excess liquid drained if needed
• For Serving
• Restaurant-style tortilla chips, as needed
• Scoops tortilla chips or Fritos Scoops, optional

Instructions

1. 

   1

   Spread the refried beans evenly in the bottom of a 9 × 13-inch serving dish. If desired, stir either the salsa or well-drained Rotel into the beans before spreading.

2. 

   2

   Carefully spread the guacamole over the beans in an even layer.

3. 

   3

   Spread the plain sour cream evenly over the guacamole. For a flavored version, mix the sour cream with one of the optional additions before spreading.

4. 

   4

   Spoon the well-drained pico de gallo over the sour cream and spread it into a thin, even layer.

5. 

   5

   Sprinkle the shredded cheese evenly over the pico de gallo.

6. 

   6

   Evenly sprinkle the diced Roma tomatoes, black olives, pickled jalapeños, and cilantro over the cheese. Cover and refrigerate for at least 30 minutes.

7. 

   7

   Just before serving, spoon the thick salsa into the center of the dip as the seventh layer. Serve chilled with tortilla chips.