American
Seven-Layer Taco Dip
Refried beans, lime avocado, cumin-chile sour cream, sharp Cheddar, tomatoes, black olives, and scallions form seven clean, scoopable layers for a chilled party dip.
12 servings · 30 minutes prep · 2 minutes cook
Ingredients
Lower Layers
- 2 cups vegetarian refried beans, verify the label specifies vegetarian or lard-free
- 3 large ripe avocados
- 2 tablespoons fresh lime juice
- 1 teaspoon Diamond Crystal kosher salt, divided
Cream and Toppings
- 1 1/2 cups sour cream
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups shredded sharp Cheddar, for vegetarian preparation, use Cheddar made with microbial or vegetarian rennet
- 2 medium tomatoes, seeded, diced, and drained
- 1/2 cup sliced black olives, drained and blotted dry
- 4 scallions, thinly sliced
For Serving
- 12 ounces sturdy tortilla chips, kept in a separate bowl until serving
Directions
Season the Bean and Avocado Layers
- Stir the refried beans until spreadable; warm for up to 2 minutes only if very stiff, then cool completely. Mash the avocados with the lime juice and half the salt, leaving a few small pieces.
Mix the Spiced Cream
- Mix the sour cream with the chili powder, cumin, oregano, and remaining salt. Rest for 10 minutes and taste; the cream should be savory and gently warm, not aggressively salty.
Build Seven Distinct Layers
- Spread beans evenly in a 9-by-13-inch clear dish. Add avocado, then spiced sour cream with light strokes. Scatter the Cheddar, followed by the very dry tomatoes, black olives, and scallions, keeping all seven layers visibly distinct.
Chill and Temper
- Cover without touching the surface and refrigerate for 1 hour. Set out for 10 minutes before serving. Keep the tortilla chips in a separate bowl and return the dip to refrigeration within 2 hours; do not leave chips embedded where they will soften.
