Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cans (15 oz each) refried beans
- 1/4 cup water; 1/2 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 1/4 tsp kosher salt
- 1 3/4 cups sour cream + 2 tbsp taco seasoning (or homemade)
- 3 ripe avocados; 2 tbsp fresh lime juice; 3/4 tsp kosher salt; 2 tbsp chopped cilantro
- 1 1/2 cups thick salsa, well drained
- 2 cups (8 oz) shredded Mexican blend or cheddar-Jack cheese
- 2 cans (2.25 oz each) sliced black olives, drained
- 4 scallions, thinly sliced
- Thick tortilla chips (16 oz), for serving
Do This
- 1. Warm beans until spreadable (3–5 minutes) and stir in water and spices.
- 2. Spread beans in a 9×13-inch shallow dish, smoothing to the edges.
- 3. Mix sour cream with taco seasoning; spread gently over beans.
- 4. Mash avocados with lime, salt, and cilantro; spread over sour cream.
- 5. Drain salsa 5 minutes; spread a thin, even layer over guacamole.
- 6. Top with shredded cheese, black olives, and scallions; chill 20–30 minutes and serve with thick chips.
Why You’ll Love This Recipe
- Classic party favorite with clean, distinct layers and balanced flavors.
- All make-ahead friendly; no oven needed.
- Built in a shallow dish so every scoop gets all seven layers.
- Uses sturdy, thick tortilla chips for stress-free dipping.
Grocery List
- Produce: 3 avocados, 2 limes, 1 small bunch cilantro, 4 scallions
- Dairy: Sour cream, shredded Mexican-blend cheese (or cheddar and Monterey Jack)
- Pantry: Refried beans (2 cans), salsa (thick, chunky style), sliced black olives (2 small cans), taco seasoning, chili powder, ground cumin, garlic powder, kosher salt, tortilla chips
Full Ingredients
Bean Layer
- 2 cans (15 oz each) refried beans
- 1/4 cup water (to loosen)
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt, or to taste
Seasoned Sour Cream Layer
- 1 3/4 cups sour cream (14 oz)
- 2 tbsp taco seasoning blend
- Optional homemade blend: 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp paprika, 1/4 tsp garlic powder, 1/8 tsp onion powder, pinch of cayenne, 1/4 tsp kosher salt
Guacamole Layer
- 3 ripe avocados
- 2 tbsp fresh lime juice
- 3/4 tsp kosher salt
- 2 tbsp finely chopped cilantro
Salsa Layer
- 1 1/2 cups thick, chunky salsa or pico de gallo, well drained
Cheese Layer
- 2 cups (8 oz) finely shredded Mexican blend or equal parts cheddar and Monterey Jack
Toppings
- 2 cans (2.25 oz each) sliced black olives, drained
- 4 scallions, thinly sliced (white and green parts)
- Optional garnish: 2 tbsp chopped cilantro
To Serve
- 16 oz thick, sturdy tortilla chips
Step-by-Step Instructions
Step 1: Prep the dish and drain the salsa
Use a shallow 9×13-inch glass or ceramic dish so each scoop picks up every layer. Set a fine-mesh strainer over a bowl and drain the salsa for 5 minutes, stirring once or twice. This prevents a watery layer later.
Step 2: Warm and season the beans
In a saucepan over medium heat, warm the refried beans with 1/4 cup water, chili powder, cumin, garlic powder, and salt until smooth and spreadable, 3–5 minutes. Alternatively, microwave in a microwave-safe bowl on High for 60–90 seconds, stirring halfway. Aim for warm, spreadable beans (about 120–130°F).
Step 3: Lay down the bean base
Spoon the warm beans into the dish. Use an offset spatula to spread into a thin, even layer from corner to corner. Run the spatula up the sides to create a slight lip; this helps seal in the next layers.
Step 4: Mix and spread the seasoned sour cream
In a bowl, whisk the sour cream with taco seasoning until completely smooth with no streaks. Gently spread over the beans, working from the center out to the edges to avoid disturbing the bean layer.
Step 5: Make the guacamole layer
In a clean bowl, mash the avocados with lime juice, salt, and cilantro until mostly smooth but still a little chunky. Spread the guacamole over the sour cream, again working carefully to keep layers distinct. Press plastic wrap directly on the guacamole if you need to pause before continuing.
Step 6: Add salsa, cheese, olives, and scallions
Pat the drained salsa dry with a paper towel if needed, then spread a thin, even layer over the guacamole. Sprinkle the shredded cheese evenly across the surface, followed by the drained black olives and scallions. Add chopped cilantro if you like.
Step 7: Chill briefly and serve with thick chips
Refrigerate for 20–30 minutes to help the layers set and the flavors mingle. Serve straight from the dish with thick, sturdy tortilla chips. For food safety, keep chilled at 37–40°F until serving and do not leave out for more than 2 hours.
Pro Tips
- Use a shallow dish so the layers stay thin and every chip gets a full cross-section.
- Drain the salsa thoroughly; excess liquid makes the dip runny and muddy.
- Work from the center outward when spreading to avoid mixing layers.
- Choose finely shredded cheese so it distributes evenly and clings to the salsa.
- Use thick, restaurant-style chips or scoop-shaped chips to prevent breakage.
Variations
- Spicy: Use pepper jack cheese, add 1–2 tbsp minced pickled jalapeños, and a pinch of cayenne in the beans.
- Lighter: Swap half the sour cream for plain Greek yogurt; season to taste.
- Southwest Corn: Add a thin layer of well-drained fire-roasted corn (1 cup) between the salsa and cheese.
Storage & Make-Ahead
Assemble up to 24 hours ahead. For the best color, press plastic wrap directly onto the surface after the salsa layer, then finish with cheese, olives, and scallions just before serving. Refrigerate at 37–40°F. Leftovers keep 1–2 days; cover tightly. Do not freeze. If any liquid forms on top, gently blot with a paper towel before serving.
Nutrition (per serving)
Approximate values, dip only (chips not included): 280 calories; 16 g carbohydrates; 6 g fiber; 11 g protein; 20 g fat; 9 g saturated fat; 480 mg sodium.
