This dip is one of those timeless classics that never gets old! I can still remember back when this dip would make an appearance at just about every get together. The 80’s were the best decade ever! We can all agree that any decade that produces something this delicious makes it the best decade!
There would rarely be any leftovers at the end of the evening. It’s no wonder; not only is it so very easy to make, but it tastes FANTASTIC! Somehow it fell out of favor over the years, but I’m more than happy to bring it back! Truth be told, Teresa and I polished off more than half the dip for lunch when we got together the other day. Yes, it was just as good as I remembered, better actually!
To make this dip, start by placing refried beans in a sauce pan over low heat. Warm them until they start to soften up. Warming them makes it easier to combine them with the taco seasoning and spread the seasoned beans out in a casserole dish.
Once the beans are warmed, and nice and soft, add the taco seasoning to the pan; stir until well combined. Remove from heat.
Spread the seasoned beans out in an even layer in the bottom of a shallow casserole dish.
Spread mashed avocados in an even layer over the the beans.
Spread the sour cream over the layer of mashed avocados.
Spoon the salsa over the sour cream.
No need to use store bought salsa when you can easily make the World’s Best Salsa in just a few minutes. You will never buy salsa again once you make this ridiculously good salsa!
Sprinkle the diced tomatoes in an even layer on top of the salsa.
Add a generous layer of shredded Colby Jack cheese. One cup of shredded cheese is just a suggested serving amount…LOL! Keep sprinkling on the cheese until a little voice in your head tells you that its getting to be an embarrassingly large amount of cheese. Like when you’re at a restaurant and they ask if you would like some shredded Parmesan cheese on your food, and you say, “Yes please”. That point when the waiter is looking at you incredulously, and their arm is ready to fall off, that’s when you have enough cheese, almost. I always want more cheese but it’s just too darn embarrassing to let them keep going until there’s actually enough cheese. You can never have too much cheese, can you?
Finish by topping with a layer of sliced green onions.
Serve the dip right away at room temperature with a big bowl of tortilla chips.
Make Ahead TIP: Dip can be made in advance and refrigerated until ready to serve. Just allow dip to come to room temperature before serving.
OMGoodness! This dip is FANTASTIC!!! It’s smooth and creamy with a wonderful Mexican flavor from the addition of taco seasoning in the beans. The tortilla chips serve as an edible shovel. Their crunch adds a lovely crispy, crunchy contrast to the creamy dip. It’s oh so good!!! I munched away happily with scoopful after scoopful after scoopful of dip. What a fantastic lunch!!!! Thank you so much Teresa! I so enjoyed spending the day with you!
I’ve got a bunch of tomatoes I harvested from the garden. Now I know how I will be using them up. I will be serving up this tasty dip for Labor Day! It’s the perfect low-labor appetizer to share at either a big gathering or just sharing with a good friend for lunch! I bet you won’t have any leftovers!
7 Layer Dip
Ingredients
- 2 (15 oz) cans refried beans
- 1 tbsp taco seasoning
- 2 ripe avocados, mashed
- ⅔ cup sour cream
- ⅔ cup salsa
- 2 large tomatoes, chopped
- 1 cup Colby Jack cheese, finely shredded
- 1 bunch green onions, sliced
- tortilla chips
Instructions
- Place refried beans in a sauce pan and warm them over medium heat. Warming them makes it easier to combine them with the taco seasoning and spread them out in a casserole dish.
- Stir in taco seasoning; stir until well combined. Remove from heat.
- Spread the seasoned beans in the bottom a shallow casserole dish.
- Spread mashed avocados in an even layer over the the beans.
- Spread the sour cream over the layer of mashed avocados.
- Spoon the salsa over the sour cream.
- Sprinkle the diced tomatoes in an even layer on top of the salsa.
- Add a generous layer of shredded Colby Jack cheese.
- Finish by sprinkling with a layer of sliced green onions.
- Serve dip right away at room temperature with a bowl of tortilla chips.
Did You Make This?
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John 6:35
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