Seven Layer Dip

How to Make Seven Layer Dip

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1. Stir the refried beans with the chilli powder and cumin and spread them in an even layer in the base of a 23 cm square glass dish.

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2. Mash the avocados with the lime juice and salt and spread them carefully over the beans.

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3. Spread the soured cream over the guacamole, right to the edges, so that it seals it and keeps it green.

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4. Spoon the drained salsa over the soured cream and smooth it out.

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5. Scatter the cheddar over the salsa, then the olives, and finish with the spring onions.

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6. Chill for 30 minutes if you have time, and serve cold with the tortilla chips.

   Mark done Start 30 min timer

Tips for Making Seven Layer Dip

• Spread the soured cream to the edges of the dish. It seals the guacamole from the air and stops it browning.
• Drain the salsa well. Extra liquid runs down through the layers and turns the dip watery.
• Use a clear glass dish. The stripes are the whole appeal, and a clear dish shows every layer.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Seven Layer Dip

• Tortilla chips
• Carrot and celery sticks
• Cold lager

Storing & Reheating Seven Layer Dip

Best on the day it is made. Keeps covered in the fridge for up to 2 days, though the guacamole may darken slightly at the edges. Not suitable for freezing.

Seven Layer Dip FAQ: Common Questions

Seven Layer Dip Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.