This new way of making a Seven Layer Dip recipe takes the quintessential party food and creates the most impressive app you'll ever serve.
Just try to think of a gathering with seven layer dip that bombed. You can't! They all rocked! Parties are just better with a 7 layer dip and chips.
Quick-click table of contents:
Classic 7 layer bean dip
Step by step visuals for how to make this seven layer taco dip are below, lest you are befuddled by it's gorgeous bulls-eye look.
If you get too much praise, admiration and attention from fellow party goers when you set this beauty on the table--feel free to blame me. I'll take it!
There are numerous versions of this classic bean dip recipe. Most are layered lovingly in a 9-by-13-inch glass Pyrex dish and get spooned out – tasting great, but looking not-so great.
Thanks to my family tree for this version of a classic party appetizer, I'll show you how to make it spectacular.
All the delicious flavors are still there from that classic appetizer you are familiar with. Spicy bean dip is mixed with refried beans to make the base super flavorful.
How do you make a layered dip look amazing?
Family inspired: (thanks Aunt Ruth), my technique for serving this heavenly snack makes it as gorgeous as it is delicious.
The first three layers get stacked one on top of the other and the remaining four (check my math) are arranged bullseye-style in the center.
Keep scrolling to see step by step directions for making this bean dip appetizer look like a centerpiece.
Eating seven layer Mexican dip is almost an art form:
Scoop from the outside in to get all seven genius layers on your plate.
You can make your own guacamole or get a container of already prepared.
After spreading the refried beans on the platter, gently smooth the guacamole on top, leaving about a half inch of the beans showing.
The smooth sour cream layer gets a zesty mix of taco seasoning, which makes every bite perfection.
The flavor intensifies as the sour cream and taco seasoning mixture sits. So if you are adjusting for taste, keep this in mind.
Here's the deal with adding fresh tomatoes to seven layer dip. I like to remove the seeds and the juices from the inside of the tomato so it doesn't drip all over my dip.
After removing the seeds, cut your tomatoes into small dice. Nice little pieces are easier to arrange in a wreath pattern on top of the sour cream.
Notice with each layer, you should leave about 1/2 inch of the layer below showing. This lets everyone know what they are getting when they dig in!
Scallions and jalapeños come next. I love the mix. If you don't want the spice, just leave out the chilis and add more scallions.
Arrange this green mixture close to the inside of the tomato ring.
Finely chopped black olives and grated cheese come next. The circles are getting smaller, so this is tedious work!
It's really quite easy, but you get the idea of the rings.
I like to grate my cheese on those seldom-used, small holes of a box grater. It's the perfect texture for the look I want on this Mexican layer dip.
My seven layer dip takes an old favorite and makes it the showpiece of your table.
Making the dip on a round platter (12 to 14 inches diameter), and creating a bulls-eye pattern with the layers is gorgeous and impressive.
Even a large cake stand would work as a platter. Just a tip, the larger the platter, the easier it is to create beautiful layers. A dinner plate just won't do. You'll be squeezing everything in.
All the beautiful ingredients aren't hidden in a deep dish when you make the new 7 layer dip.
The New 7 Layer Dip
- 1 cup mild or spicy bean dip
- 1 can (16-oz) refried beans
- 1½ cups 12-oz pkg prepared guacamole
- ¾ cup sour cream
- ⅓ cup mayonnaise
- 2½ tsp taco seasoning mix
- 1½ cups seeded and diced tomatoes
- 3 scallions, white and green parts chopped
- ¼ cup chopped cilantro
- 1 jalapeño seeded and finely chopped
- 1 small can sliced black olives, chopped
- 1 cup finely shredded Cheddar
- Corn Chips for dipping
- Mix together the bean dip and refried beans until smooth and spread in a thin layer on a large round platter, 12 to 13 inches in diameter.
- Carefully spread the guacamole over the top, leaving a small rim of beans around the edge.
- Mix together the sour cream, mayonnaise and taco seasoning and gently spread on top of the guacamole, leaving a border around the edge.
- Arrange a ring of chopped tomatoes about ¼ inch in from the edge of the sour cream layer. Mix together the scallions, cilantro and jalapeño and arrange in a ring inside the tomatoes.
- Finish with a ring of chopped olives, then put the shredded cheese in the center. Serve with corn chips.
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