Seven-Layer Dip

By Ali Slagle

Seven-Layer Dip
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(1,335)
Comments
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For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn’t so much effort that the whole thing can’t be finished in 20 minutes. The order of the layers offers some delightful moments, like where the cheese melts into the warm refried beans or where the cool sour cream meets the fiery salsa. Cilantro and scallions serve as a refreshing counterpoint, and Fritos lend added crunch. No need to dig out your trifle bowl: A platter with a lip is preferred here for easier scooping.

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Ingredients

Yield:6 to 8 servings
  • ¾cup sour cream
  • 1jalapeño, finely chopped (about 2 tablespoons)
  • Kosher salt and black pepper
  • 2medium ripe avocados
  • 2tablespoons freshly squeezed lime juice (from 1 lime)
  • 1(16-ounce) can refried beans
  • 1teaspoon ground cumin
  • 1cup freshly grated Cheddar (about 4 ounces)
  • 1cup sliced black olives (about 4 ounces)
  • ¾cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
  • ½cup Fritos or corn nuts, crumbled
  • ¼cup thinly sliced scallions (about 2 scallions)
  • ¼cup tightly packed cilantro leaves
  • Tortilla chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

321 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 9 grams protein; 644 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice and remaining 1 tablespoon jalapeño, then season with salt and pepper.

  2. Step 2

    In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.

  3. Step 3

    Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro. Serve with tortilla chips.

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Ratings

4 out of 5
1,335 user ratings
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Comments

Carolyn

Our tastes are all a bit different....some love jalapeños, some not so much. Cindy’s changes appeal to ME, but not to everyone. I read all the cooking notes when I am planning to cook a new recipe. It is always helpful to get lots of cooks ideas and opinions. When we are kind about it, as Cindy is, it is certainly helpful and not in any way offensive.

Cindy

I omit the cumin and season the refried beans with garlic salt & pepper. Also, I omit the jalapeño and don’t miss it. Tastes great!

Chris

I have no notes, but appreciate people in the comments that offer their tweaks and comments. For a novice cook like myself, it's really helpful to have that information. Thank you Cindy for your tweaks.

Lita

So many people are saying they skipped the jalapenos....I have never been a huge fan of jalapenos either but I tried them in this recipe and so glad I did because I think they are great in it and it's made me realize I hadn't given jalapenos the credit they deserve in the past!

Rachel

I use half a low sodium taco seasoning packet to flavor the refried beans and in. Pinch you can swap the avocado with a ready made wholly guacamole. So good

Delphine

This was a Super Bowl hit! I followed the recipe exactly except I added more green onions and cilantro.

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