Party-size seven-layer dip
Seasoned beans, guacamole, lime sour cream, pico and cheese stacked in one dish, so every scoop gets a little of everything.
- 50 min total
- 20 min hands-on
- Anyone can make this
- Serves 12
- About $1.88 a serving
- 360 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 12 servings.
- 1 can vegetarian refried beans
- 1 lb guacamole
- 1 cup sour cream
- ½ lime, juiced
- 1 cup pico de gallo
- 1½ cups Mexican blend cheese
- 1 can black olives, sliced, drained
- 3 green onions, thinly sliced
- 13 oz tortilla chips
From your pantry
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
Each serving has about 360 calories, 9 g protein, 32 g carbs and 23 g fat, and costs about $1.88 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No guacamole? Avocados work.
- No sour cream? Plain Greek yogurt works.
- No limes? Lemons work.
- No pico de gallo? Salsa works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the beans with the chili powder and cumin until smooth, and spread them over the bottom of a 9-inch pie dish or 8-inch square dish.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Stir hard. Canned refried beans loosen up as you go and spread easily.Spread the guacamole over the beans all the way to the edges.
Dolly’s tip: Taking it right to the edges seals it off from the air, so it stays green.the garlic powder and lime juice into the sour cream and spread it over the guacamole.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Tip the pico de gallo into a strainer for a minute to , then scatter it over the sour cream.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Draining keeps the bottom layers from going soupy.Sprinkle the cheese over the top, then the olives and green onions.
Cover and chill at least 30 minutes, or up to 8 hours.
Timer: 30 min
Dolly’s tip: Press plastic wrap right onto the top so it doesn’t dry out.Serve cold with the chips, scooping from the bottom so every chip gets every layer.
Dolly’s tip: It can sit out up to 2 hours, or 1 hour outside on a hot day.Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
