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Seven Layer Dip in glass bowl.
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5 from 1 vote

7-Layer Dip

7-Layer Dip is one of those party staples everyone expects — it’s creamy, colorful, and disappears fast. This version keeps everything you love about the classic while making a few smart tweaks. Lightened-up layers, fresher flavors, and better balance mean you can scoop generously without feeling weighed down.
Prep Time45 minutes
Cook Time5 minutes
Total Time50 minutes
Course: Appetizers and Snacks
Cuisine: Southwestern / Mexican
Diet: Gluten Free, Low Fat
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

First Layer

  • 1 tablespoon olive oil
  • 2 cans (15-ounce) red kidney beans drained and rinsed
  • 1/2 cup salsa
  • 2 teaspoons ground cumin
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste

Second Layer

  • 1 1/2 cups light sour cream or low-fat yogurt
  • 3 scallions minced
  • 1 jalapeno pepper minced

Third Layer

  • 2 avocados pitted
  • 1 tablespoon lemon juice
  • 1 scallion minced
  • 2 tablespoons chopped cilantro
  • hot sauce to taste
  • Salt and freshly ground black pepper to taste

Fourth Layer

  • 1 1/2 cups shredded 2% Mexican blend cheese

Fifth Layer

  • 2 to 3 cups shredded Romaine lettuce

Sixth Layer

  • 2 plum tomatoes chopped

Seventh Layer

  • 1 can (4-ounce) sliced black olives drained

Instructions

First Layer

  • Heat olive oil over medium-high heat in a skillet or saute pan. Add the beans and saute 2 to 3 minutes. Add the salsa, cumin, garlic and salt and black pepper. Remove from heat. Using a potato masher, mash the beans. Let cool then place in the bottom of a large glass bowl.

Second Layer

  • Combine sour cream or yogurt, scallion and jalapeno in a bowl and mix well. Carefully layer over the bean layer.

Third Layer

  • Combine avocado, lemon juice, scallion, cilantro and salt and black pepper in a food processor or blender. Pulse to combine, leaving a bit chunky. Carefully spread over the sour cream layer.

Fourth Layer

  • Add the cheese.

Fifth Layer

  • Top with shredded lettuce.

Sixth Layer

  • Top with chopped tomato.

Seventh Layer

  • Top with sliced black olives.

Notes

MAKE AHEAD:
  • Can be assembled up to the shredded lettuce layer 1 day ahead of time.  Cover and refrigerate.
  • When ready to serve, add the lettuce, tomato and black olives.

Nutrition

Serving: 1 | Calories: 230kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 317mg | Potassium: 503mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1661IU | Vitamin C: 13mg | Calcium: 329mg | Iron: 1mg