This 7-layer dip recipe is one of the expenses of Penny’s favorite recipes!
A layer of beans, salsa, avocado sauce, cheddar and your favorite toppings make a tortilla dip!
- smell: With good layers, this dip has many Texmex flavors that are hard to resist.
- Preparation Note: The taste is even better when made. Prepare the night before And add toppings before serving.
- Recommended dishes: I use 8×10 or 2QT dishes in this recipe. It can also be made in 9×13-inch dishes; these layers will be thinner.
- Swap: This dip is universal – add as many toppings as you want (no one counts)!
- Tips for saving time: Use pre-switched cheese and pre-made avocado sauce.
- Suggestions: Serve with tortillas or vegetables.
What’s in the 7-layer dip sauce?
This dip has seven layers – change layers or add extra content toppings you like!
- beans
- Sour cream (mixed with cream cheese and taco seasoning)
- Avocado seasoning sauce
- Sasha (drainage)
- cheese
- Green onion
- Olives or tomatoes
change
- Use store-buy or make an easy homemade avocado sauce recipe with avocado, lemon juice, salt and onion.
- Jalapeno, chopped lettuce, bell pepper and coriander sprinkles are also great choices for this dip. Get creative!
- If you want to add ground beef, cook until there is no pink color. Add taco seasoning for flavor and coolness. Add it to the dip between the beans and the sour cream layer.
How to do 7-layer dipping sauce
- Prepare the re-bean layer.
- Prepare the sour cream mixture.
- Place the ingredients in a casserole dish and sprinkle the top with avocado sauce, salsa and toppings.
- Cool before serving.
Serve with tortilla chips for the perfect Big Dipper!
Store leftovers
This dip will last up to 4 days in the refrigerator in the sealed container. It might get a little watery and I’ll exclude it.
Must try dipping into the recipe
Do you like this 7-layer dip sauce? Leave a comment and rate it below!
7-layer inclination
This uncooked dip is a carnival with beans, avocado sauce, cheese and salsa.
Prevent the screen from turning black
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Place the salsa into a sieve and drain the liquid into a small bowl (this will prevent your dip from becoming runny).
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In a small bowl, mix the meat and milk together (use liquid in the salsa if you like). Mix until smooth and spread on the bottom of a 2 QT baking tray or pan.
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In a bowl, mix cream cheese, sour cream and taco seasoning with a manual seasoning machine. Place the cream cheese mixture on the beans and spread evenly.
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Spoon of avocado sauce over cream cheese, spread gently. Add the drained salsa sauce and spread it gently.
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Top with cheese, olives/tomatoes and green onions.
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Chills 1 hour before consumption. Serve with tortillas or cookies.
- You can prepare this dip a day in advance.
- Other toppings can be added, such as cilantro or jalapeno.
- Use a manual blender for the beans and sour cream layer to ensure the dip is fluffy and easy to scalp.
- Cover the remaining leftovers tightly with plastic wrap and store them in the refrigerator for up to 4 days. Some separation may occur during storage, and if necessary, remove any liquid.
Serve: 0.25cup | | Caliba: 168 | | carbohydrate: 9G | | protein: 5G | | Fat: 13G | | Saturated fat: 6G | | Polyunsaturated fat: 1G | | Monounsaturated fat: 4G | | cholesterol: 29mg | | sodium: 623mg | | Potassium: 177mg | | fiber: 3G | | sugar: 3G | | Vitamin A: 702IU | | Vitamin C: 3mg | | calcium: 120mg | | iron: 1mg
The nutritional information provided is an estimated value, and it will be different according to the cooking methods and brands of the ingredients used.
course Appetizers, dipping sauces, party foods
gourmet food United States, Mexico, TexasT Spentwithpennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Strictly prohibit the complete recipe copy and/or paste to any social media. Please check my photo use strategy here.
