7 Layer Dip
The BEST 7 Layer Dip is layered with beans, cheese, guacamole, salsa and fajita seasoned peppers and onions, for a flavorful dip that will have you grabbing for the chips over and over again! This recipe is easy to make in 20 minutes, and can be prepped ahead of time, making it the perfect party appetizer!
Video
Ingredients
- 1 tablespoon olive oil
- 2 cups diced bell peppers, red, green or a combination
- 1 cup diced red onion
- 4 tablespoons fajita seasoning, divided - click link for recipe
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 16 ounces refried beans
- 12 ounces guacamole
- 16 ounces chunky salsa, drained
- 2 cups Cabot 4 Cheese Mexican Shredded Cheese
- ½ cup sliced jalapenos, fresh or pickled
For Serving
- 10 ounce bag tortilla chips, for dipping
Instructions
- Heat the olive oil in a large skillet on the stove over medium-high heat.
- Add the diced bell peppers and onions to the skillet and cook for 4 minutes.
- Add 2 tablespoons of fajita seasoning to the skillet and continue cooking for an additional 4-6 minutes, then set the fajita veggies aside.
- In a medium bowl, combine the cream cheese, sour cream and remaining 2 tablespoons fajita seasoning. Set aside.
- Spread the refried beans in the bottom of a 9" x 13" casserole dish, large bowl or trifle dish.
- Top with the cream cheese mixture, the fajita veggies, then the guacamole.
- Drain the salsa using a fine mesh strainer, then spoon it over the guacamole.
- Top the dish with the shredded Mexican cheese and sliced jalapenos.
- Serve with tortilla chips for dipping.
Notes
- Be sure to soften the cream cheese before making the dip, either by leaving it on the counter at room temperature for 30 minutes, or microwaving it for 30 seconds.
- Be sure to drain the salsa before adding it to the dip. Using a fine mesh strainer means that only the thinnest liquid will drain out of the salsa, and if you’re using chunky salsa, as recommend, only a small amount of liquid will drain out. This will prevent the salsa from running into the layers below it.
- Make the dip up to 2 days in advance. Cover and store it in the refrigerator until you’re ready to serve it.
- This dip is vegetarian using the ingredients shown in the blog post. Always be sure to use vegetarian refried beans if you’re making the dip vegetarian.
- This recipe is gluten free using the ingredients shown in the blog post. If purchasing premade fajita seasoning, always check the label to make sure it’s gluten free. While most major brands of refried beans are also gluten free, it never hurts to check the label to make sure!
- This dip is mild to medium in spice, but to make it less spicy, omit the sliced jalapenos on top and replace it with a layer of shredded lettuce. Also, be sure to use mild salsa.
- To make this dip more spicy, use a hot salsa. Add 1-2 teaspoons of your favorite hot sauce to the cream cheese mixture. Replace the Mexican Cheese Blend with Cabot’s Fiery Jack Cheese, a combination of Habanero Cheddar and Monterey Jack cheese that is seriously spicy and seriously delicious!
Nutrition Facts
Calories 370kcal (19%)Carbohydrates 30g (10%)Protein 11g (22%)Fat 24g (37%)Saturated Fat 9g (45%)Polyunsaturated Fat 4gMonounsaturated Fat 9gCholesterol 42mg (14%)Sodium 789mg (33%)Potassium 412mg (12%)Fiber 6g (24%)Sugar 6g (7%)Vitamin A 1588mg (32%)Vitamin C 41mg (50%)Calcium 208mg (21%)Iron 1mg (6%)
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