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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.

Submitted By:

Dietary Interests: Gluten-Free , High Fiber

Yield:

(16 servings)

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 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) green onions, diced
  • 5 g (¼ cup) fresh cilantro leaves
  • 40 g (1 cup) pickled jalapeños
  • (tortilla chips) for serving

Directions

  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.