Get the chips ready because this 7-layer dip recipe is a classic party appetizer with layers of refried beans, seasoned cream cheese, guacamole, salsa and plenty of toppings! It’s quick to put together and can be prepared ahead of time for game day, potlucks or parties.
Why I Love This 7 Layer Dip
This 7-layer dip recipe is one of Spend with Pennies’ most requested party dips! It is easy to make, uses simple ingredients and it’s always one of the first to disappear.
Flavor: Fresh, creamy, and zesty.
Prep note: This dip can be made the night before. Store the toppings separately and sprinkle on top just before serving.
Time-saving tips: Use pre-shredded cheese and premade guacamole
Serving suggestions: Serve with tortilla chips or vegetables.
7 Layer Dip Layers
These classic 7 layers stay thick, neat and are easy to scoop.
refried beans
taco seasoned sour cream/cream cheese mixture
guacamole
salsa
toppings (I use cheese, green onions, olives or tomatoes)
Variations
Spicy: pickled jalapenos
Fresh: shredded lettuce, bell pepper, and a sprinkle of cilantro
Meaty: cooked and seasoned ground beef
How To Make The Best 7 Layer Dip
Prepare the refried bean layer (full recipe below).
Prepare the sour cream mixture.
Layer the ingredients in a casserole dish and top with guacamole, salsa, and toppings.
Chill before serving.
Dish size: Use a 2qt dish or 9-inch square dish. A larger dish will make the layers too thin. A clear serving dish makes a pretty presentation.
Smooth consistency: Mix the cream cheese layer with a hand mixer. It makes the mixing easy and helps with a creamy consistency, so your chips don’t break as you scoop them.
No browning: Ensure the guacamole is completely covered so it doesn’t brown. Store-bought guacamole tends to last longer.
Perfect layers: Drain the salsa so it keeps the layers crisp.
Make ahead: Assemble the dip up to 24 hours ahead, cover tightly and add fresh toppings just before serving.
More Favorite Appetizer Recipes
Did you enjoy this 7 Layer Dip? Leave a comment and rating below!
Prep Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Place salsa in a sieve and drain the liquid into a small bowl (this keeps your dip from getting runny).
In a small bowl, combine refried beans and milk (or you can use the liquid from the salsa if you prefer). Mix until smooth and spread in the bottom of a 2 qt baking dish or pan.
In a bowl, mix cream cheese, sour cream and taco seasoning with a hand mixer on medium speed. Dollop the cream cheese mixture over the beans and spread evenly.
Spoon guacamole over cream cheese and gently spread. Add the drained salsa and gently spread.
Top with cheese, olives/tomatoes and green onions.
Chill 1 hour before serving. Serve with tortilla chips or crackers.
This dip can be prepared up to a day in advance.
Additional toppings such as cilantro or jalapenos can be added.
Using a hand mixer for the beans and sour cream layers ensures the dip is fluffy and easy to scoop.
Tightly cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Some separation may occur when storing, drain off any liquid if needed.
Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.
One of my favorite places to meet friends for lunch is Honcho.
It’s a super cute restaurant in Clarkston, Michigan that has the best coffee, cocktails and house-made cinnamon sugar doughnuts (iykyk). When I’m there I always order the chop salad with chicken and get the sweet pea guacamole and chips as well. The salad is perfection and the guac is flavorful and addictive, which is why I decided to recreate a version at home.
I’m not exactly sure how the folks at Honcho make theirs, but I decided to add roasted serrano peppers for a little heat that I think pairs really well with the sweet pea/cilantro and avocado mash.
Get your tortilla chips ready!
To Make This Serrano Sweet Pea Guacamole You Will Need:
for the pepitas:
pepitas – Use raw and unsalted, shellled pumpkin seeds.
lime juice (freshly squeezed) – Adds flavor and helps adhere the spice blend to the pepitas.
mexicali seasoning – A flavorful homemade blend of cilantro, chili powder, cumin, chipotle, cilantro, oregano, garlic and onion powder.
kosher salt – Enhances the flavors in the spiced pepitas.
for the guacamole:
serrano peppers – Or substitute with jalapeños.
avocado oil spray – This helps develop the char on the outside of the pepper.
english peas – Cooked (steamed) if fresh or thawed if frozen.
cilantro – Lends a pop of bright herbaceous freshness.
avocados – I use 3 good size avocados. Double if using smaller avocados.
green onion – Adds a mild yet bright onion flavor.
lime juice – Adds acidity and will enhance the flavors in the guacamole.
To make this recipe you will need 1 cup cooked English peas which are also known as sweet peas or garden peas. You can use 6 ounces fresh peas or use 1 cup thawed (previously frozen) peas.
Make the Spiced Pepitas:
In a small nonstick skillet, measure and add 1/2 cup pepitas, 1-1/2 teaspoons Mexicali seasoning, a pinch of kosher salt and the juice from 1/2 a lime.
Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes.
Roast the Serrano Peppers:
Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.
Make the Guacamole:
In a mini food processor (I’ve linked mine in the recipe printable), measure and add 1 cup (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers.
Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add 3 good size avocados, the pea mixture, 3 chopped green onions, juice of 1/2 a lime and a pinch or two of kosher salt.
I like to use potato masher to smash the avocados and combine the ingredients.
Taste and add more salt or lime juice to taste.
The color😍
Transfer to a bowl and top with the spiced pepitas (keeping any extra on the side to add more as needed) and serve with your favorite tortilla chips. I like either these salty lime homemade chips or the La Fiesta brand (not sponsored). Or add to your favorite tacos, fajitas or skillets and rice bowls!
Enjoy! And if you give this Sweet Pea Guacamole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Serrano Sweet Pea Guacamole
Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.
cilantro, measure with your heart (or about 1/3 cup)
3medium to largeavocados, double the amount if small
3green onions, chopped
1/2lime, juiced (more or less to personal taste)
kosher salt, to taste
MAKE THE SPICED PEPITAS:
In a small nonstick skillet, measure and add the pepitas, Mexicali seasoning, kosher salt and lime juice. Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes. Remove off the heat and set of to the side.
ROAST THE SERRANO PEPPERS:
Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.
MAKE THE GUACAMOLE:
In a mini food processor, measure and add the (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers. Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add the avocados, pea mixture, chopped green onions, lime juice and a pinch or two of kosher salt. Mash to combine. (I like to use potato masher to smash the avocados and combine the ingredients.)
Taste and add more salt or lime juice to taste.
Transfer the guacamole to a bowl and top with some of the spiced pepitas, keeping the extra on the side to add more as neede.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
