Ingredients for Mexican Seven Layer Dip
- Avocados
- Fresh Lime Juice
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder (for guacamole), 1/4 teaspoon garlic powder (for beans)
- Ground Cumin
- Fat Free Cream Cheese
- Nonfat Sour Cream
- 1 cup salsa
- Fat Free Vegetarian Refried Beans
- 1 cup shredded lettuce
- Fat Free Cheddar Cheese
- Fresh Tomato
- 1/2 cup sliced black olives
- Non Fat Tortilla Chips
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How to Make Mexican Seven Layer Dip
- Halve 2 ripe avocados, remove pits, and scoop the flesh into a medium bowl.
- Add 2 tablespoons of lime juice to the avocado. Mash with a fork until mostly smooth.
- Season with 1/4 teaspoon salt, 1/8 teaspoon garlic powder, and 1/8 teaspoon cumin. Mix well.
- In a separate bowl, combine 8 ounces cream cheese (softened), 1 cup sour cream, 1 cup salsa, and 1 teaspoon cumin. Mix until smooth.
- In a small bowl, mix 1 (15-ounce) can refried beans with 1/4 teaspoon garlic powder.
- Spread the refried beans evenly over the bottom of a large serving dish or casserole.
- Layer the guacamole on top of the beans, leaving a small border of beans visible.
- Spread the cream cheese mixture over the guacamole, leaving a small border of guacamole visible.
- Sprinkle 1 cup shredded lettuce over the cream cheese mixture, leaving a small border visible.
- Top with 1 1/2 cups shredded cheddar cheese, 1 cup chopped tomatoes, and 1/2 cup sliced black olives.
- Garnish with tortilla chips around the edges of the dish.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve with extra tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
4g
Fat
3g
Carbs
1g