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Seven Layer Dip

This classic layered dip features authentic Mexican ingredients, from guacamole to Chihuahua cheese.

Seven layer taco dip in a clear baking dish with a chip off to the side.


  • 900 g (3 cups) refried pinto beans
  • 360 g (1½ cup) guacamole
  • 480 ml (2 cups) Salsa Mexicano
  • 480 g (2 cups) sour cream
  • 100 g (1 cup) Chihuahua cheese, shredded
  • 20 g (½ cup) fresh spinach, julienned
  • 25 g (¼ cup) spring onions, diced
  • 5 g (¼ cup) fresh coriander leaves
  • 40 g (1 cup) pickled jalapeños
  • tortilla crisps, for serving


  1. In a 9 x 11-inch (22 x 28cm) baking dish, layer the ingredients in the order listed, starting with refried pinto beans on the bottom first. Refrigerate for at least 20 minutes, or until the layers are set.
  2. Serve with tortilla chips.

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