7 Layer Dip Recipe
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This delicious and easy 7 Layer Dip can be put together in no time making it the perfect party food.
This is a sponsored post.
I don’t know who invented the 7 Layer Dip, but I’m thinking whoever it was must’ve been a genius. I mean what other party dip gets as many rave reviews and is as easy as this one is? And with seven layers of goodness this dip packs a punch in the flavor department, plus it’s pretty filling too. Filling enough to make a meal out of it for those party goers who didn’t have time for supper. This 7 Layer Dip is perfect for parties and tailgating events, OR serve the dip up with chips and chopped lettuce for an instant (and easy) taco salad bar.
In a hurry? This easy 7 layer dip is a dish perfect for last minute entertaining. Swing by your local grocer for all ingredients then get to layering. No other prep needed! Tons of flavor for so little effort.
For the base layer, I think a sturdy layer is best. So down go those beans first. For the bean layer, instead of the regular refried beans, I used Bush’s Beans Cocina Latina® Frijoles Negros Machacados, slow-cooked, smashed black beans flavorfully prepared with poblano chilies, and bacon.
These beans are perfect straight out of the can! We’ve enjoyed them for a quick lunch warmed up and served with chips or wrapped up in a burrito. Delish! You can also use my Easy Black Bean Dip Recipe for the bean base layer too. It’s another delicious dip that we’ve enjoyed for years and years.
Entertaining away from home? When needed (like tailgating or picnics) ingredients can easily be packed separately for travel then quickly layered in a few minutes just before serving or layer all ingredients except for the salsa/pico de gallo and olives, cover for travel then top with the salsa/pico de gallo and olives upon arrival.
Other party dips you will enjoy:
7 Layer Dip Recipe
- 16 oz can Bush's Beans Cocina Latina® Frijoles Negros Machacados*
- 1 1/2 cups guacamole
- 1 cup sour cream
- 2 cups salsa or pico de gallo (drained off any extra liquid)
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sliced olives, drained (about 3 ounces)
- 2 green onions, chopped/sliced
- In an 8x8-inch or approximate sized dish, layer all ingredients beginning with a base of beans, then guacamole, sour cream, and remaining ingredients in whatever order you choose.
- Serve with tortilla chips.
*If needed, substitute 2 cups of Black Bean Dip.
This post is sponsored by Bush’s Beans. As always, all opinions are my own.