Mexican 7 Layer Dip

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A close-up of a glass dish filled with shredded cheese, cilantro, and other toppings, next to a bowl of tortilla chips and halved limes on a wooden surface.

Prep Time 5

Cook Time 15

Total Time 20

Author Brooke Burks

Ingredients

15 ounces refried beans canned
1.5 cups greek yogurt unsweetened plain
2 cups guacamole
1/2 cup salsa
2 cups cheese shredded
4 ounces black olives sliced
1 cup fresh cilantro chopped
2 green onions chopped
1/2 lime juiced

Instructions

Spread refried beans in the bottom of an 8.5x11 casserole dish. Top with greek yogurt in an even layer. Spread guacamole in an even layer over the top of that.
15 ounces refried beans, 1.5 cups greek yogurt, 2 cups guacamole
Top the cream layer with salsa. Spread the black olives over the top of that. Add about 2/3 of the chopped green onions and cilantro. Top with cheese. Garnish with remainder of onions and cilantro. Top all with juice of half a lime.
1/2 cup salsa, 2 cups cheese, 4 ounces black olives, 1 cup fresh cilantro, 2 green onions, 1/2 lime
Cover and chill for about 30 minutes to overnight. Serve with sliced peppers or chips!

Nutrition(All values are estimates only)

*Pro Tip* Add your favorite cooked protein to make it a meal. Cooked lean beef, turkey or chicken would all be great with this. Add the protein with the olive step over the cream mixtures.

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