Spicy Seven-Layer Dip


  • 1 can (16 ounces) spicy jalapeño refried beans
  • 2 cups medium or hot chunky salsa
  • 1-1/4 cups prepared guacamole
  • 1-1/4 cups sour cream
  • 1 ounce taco seasoning
  • 2/3 cup shredded Mexican blend cheese
  • 1/2 cup sliced black olives
  • 3 green onions, thinly sliced


  1. Over a medium-sized bowl, pour salsa through a sieve or strainer, reserving the liquid, and setting the “chunky” pieces aside.
  2. Add the refried beans to the reserved salsa juice and mix until well combined.
  3. Spread the refried bean mixture into an 8-by-8-inch baking dish (I used a 6 cup Pyrex storage container).
  4. Carefully spread the guacamole (you want this near the bottom and between layers so it doesn’t brown as fast) over the beans.
  5. Spoon the salsa over the guacamole.
  6. In a small bowl, combine the sour cream and taco seasoning mix and stir until well-blended.
  7. Spread the seasoned sour cream over the salsa.
  8. Sprinkle the cheese over the sour cream.
  9. Top with olives and green onions, then cover (with lid, if you have one, or plastic wrap) and chill for at least four hours.
  10. Serve with tortilla chips and enjoy.

The original recipe for this delicious dip can be found here.

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