Ingredients
For the dip
- 16 oz can refried beans
- guacamole recipe below
- 1 packet taco seasoning
- sour cream
- Pico de Gallo or salsa, recipe below
- 1 can fire roasted corn drained. Or frozen/cooked
- Queso Fresco or your favorite shredded cheese
For topping
- shredded lettuce
- Sliced black olives
- Chopped cilantro
- Sliced green onions
For the Pico de Gallo
- 8 Roma tomatoes seeded and finely diced
- ½ medium red onion finely diced
- 1-2 jalapeños finely diced (seeds removed for mild, keep some for heat)
- 2-3 cloves garlic minced
- ½ cup chopped fresh cilantro
- 2 limes juiced
- ½-1 teaspoon salt to taste
- Black pepper optional
For the Guacamole
- 3 ripe avocados
- Juice of 1 lime about 2 tablespoons
- ¼ cup finely diced red onion
- 1-2 tbsp chopped fresh cilantro
- 1 small garlic clove minced
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1 small jalapeño finely diced (optional)
Method
To make the Pico de Gallo:
- Add tomatoes, onion, jalapeño, garlic, and cilantro to a medium bowl.
- Pour in the lime juice and season with salt.
- Mix gently and adjust seasoning to taste.
- Refrigerate for 15–30 minutes to let flavors blend.
To make the Guacamole:
- Cut avocados in half, remove pits, and scoop the flesh into a bowl.
- Mash with a fork until mostly smooth with a few chunks.
- Stir in lime juice, red onion, cilantro, garlic, salt, and pepper.
- Add jalapeño if using and mix gently.
- Taste and adjust salt or lime as needed.
To make the 7-Layer Dip
- Mix the refried beans with ½ packet of taco seasoning until well combined. Spread into the bottom of a trifle dish.
- Spoon the guacamole over the refried bean layer and smooth it out.
- Stir the remaining taco seasoning into the sour cream. Spread gently over the guacamole layer.
- Use a slotted spoon to scoop the Pico de Gallo over the sour cream. (Less liquid helps keep your layers sharp and not watery!)
- Add the drained roasted corn.
- Crumble the queso fresco over the corn layer.
- Finish with shredded lettuce, sliced black olives, chopped cilantro, more cheese, and green onions.
- This dip is ready to serve immediately, but it also holds beautifully in the fridge for several hours.
Nutrition
Notes
Serving size is 1/2 cup dip using the homemade Pico de Gallo and guacamole recipes.
Tips for the Best Guacamole
- Leave it a little chunky for the best texture.
- Add lime juice first to help prevent browning.
- For extra creaminess, stir in a tablespoon of sour cream (optional).
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Press plastic wrap directly on the surface before refrigerating to keep it green.
Tips for the Best Taco Dip
- Use chunky pico to prevent watery layers.
- Smooth each layer gently so the sides stay clean and defined.
- Keep cold until serving for the freshest taste.
- Serve with tortilla chips, scoop chips, veggies, or pita chips.