Packed with flavor in every bite, this is the ultimate 8-layer dip. With fresh ingredients and easy mix-ins, you will be making this over and over again.
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Well hello there.
I’m just popping in today to share THE UTLIMATE 8-Layer dip. This recipe is years in the making. I can’t tell you how many 7-layer dips I’ve made over the years that were good, but just kind of unremarkable. So I had to create my own. And get ready for that bonus layer that turns this dip into the ultimate 8-layer dip and takes the flavor to a whole new level.
How to Make this Dip
This recipe follows a typical 7-layer dip process. Each layer builds on the previous layer. And the results is the fabulous combination of winning flavors.
Layer 1: Bean Layer
I normally use canned refried beans for this recipe because they are so easy, but you can easily use homemade if you want. Mix them with your favorite salsa (with the heat level that makes you happy).
Layer 2: Guac Layer
I love me a good guacamole and this one is simple, but tasty. If you’re feeling lazy or need to save a couple minutes on prep time you can also use 1-1/2 cups of store-bought guac for this layer.
Let’s talk smashing avocados. It’s an art, my friends.
It’s important to start with avocados that are ripe. Soft but not too soft and no brown spots.
My favorite method to smash them involves using my favorite potato masher (mine is no longer available, but this is the aff. link for a newer version). But if you don’t have one of those, you can use a fork and get to work that way. The ideal guac is smooth with maybe just a few small chunks. Perfection.
Layer 3: Sour Cream Layer
I’ve tried many underwhelming sour cream layers and this one is my very favorite. It brings the creaminess and flavor to a whole new level in this dip.
Mix sour cream with mayo and your favorite taco seasoning. If you don’t have taco seasoning, you can always make your own.
The order of layers 2 and 3 is important. Make sure you cover the guac layer completely with the sour cream layer so the guac layer doesn’t turn all brown and nasty.
Layer 4: The Bonus Layer
Here’s where that bonus layer you’ve been waiting for comes in.
Why a bonus layer?
It makes the whole dish special with an extra zap of flavor.
The bonus layer is diced green chilies, drained from the can and spread over the sour cream. If it sounds underwhelming just wait until you get a taste. It makes the whole dish shine.
Layers 5-8: The Good stuff
Layer 5: Grated cheese.
I prefer sharp cheddar, but a Mexican blend also works well.
Layer 6: Chopped tomatoes.
It’s important to make sure the tomatoes you use aren’t super juicy. Roma or cherry tomatoes work perfect for this layer. Drain off any extra juice before adding.
Layer 7: Sliced olives.
Nothing fancy here. Just black olives from a can.
Layer 8: Slice green onions or chives.
This layer adds a bit of freshness and flavor.
FAQs about this Dip
Can I half the recipe?
I often half the recipe in a 8×8 pan for a smaller group. It works great. and perfect if you don’t have a crowd.
Can I make it ahead of time?
The dip can be made 12 hours in advance (or possibly longer if you wait and add that tomatoes until just before serving as they tend to make the dip liquidy).
When should I make this dip?
ASAP. This dip is perfect for backyard BBQs, potlucks, parties, showers, or serve it for dinner. Anywhere you serve it, it will be loved.
The Best 7-Layer Dip {+ a Bonus Layer}
Packed with flavor in every bite, this is the ultimate 8-layer dip. With fresh ingredients and easy mix-ins, you will be making this over and over again.
Ingredients
Bean Layer:
- 1 (30-ounce) can refried beans, about 3-1/2 cups
- 1/2 cup green or red salsa see note
Guacamole Layer (see note):
- 4 medium ripe avocados
- 1 tablespoon lime juice
- 1/2 teaspoon coarse salt
- 1/4 teaspoon garlic powder
- 1/4 teasopon onion powder
- 1/8 teaspoon black pepper
- 1/4 cup finely chopped cilantro
Sour Cream Layer:
- 1 cup sour cream
- 2/3 cup mayonnaise
- 3 tablespoons taco seasoning
Other Layers:
- 1 (4-ounce) can diced green chilies, drained see note
- 1-1/2 cups sharp cheddar cheese or Mexican blend
- 1 cup chopped tomatoes see note
- 1 cup sliced olives
- 1/4 cup finely chopped green onions or chives
Instructions
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For the bean layer, mix the refried beans and salsa until incorporated. Evenly spread in a 9×13-inch pan.
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For the guacamole, mash the avocados, lime juice, salt, garlic powder, onion powder, pepper, and cilantro until smooth with just a few small chunks. Spread guacamole evenly over the refried beans.
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For the sour cream layer, mix together the sour cream, mayonnaise and taco seasoning until smooth and evenly combined. Spread evenly over the guacamole, covering completely to the edges so the guacomole doesn't turn brown.
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Sprinkle the drained green chilies evenly over the sour cream, followed by the cheese, tomatoes, olives, and green onions (or chives).
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Serve immediately or cover and refrigerate until ready to serve. The dip can be made 12 hours in advance (or possibly longer if you wait and add that tomatoes until just before serving as they tend to make the dip liquidy).
Recipe Notes
1. Salsa – use a heat you are comfortable with and a brand that you like the flavor of.
2. Guacamole – alternately you can use 1-1/2 to 2 cups of premade guacamole
3. Green Chilies – use hot or mild depending on your preference for heat
4. Tomatoes – using a variety that is less liquidy works best, especially if you are planning on making it ahead of time.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
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