Mexican layer dip is a side dish, which is normally served with tortilla chips. Mexican layer dip is also known as seven layer dip because it is prepared by layering seven different things including refried beans, mashed avocadoes, salsa or chopped tomatoes, sour cream, chopped olives, shredded cheese blend and chopped green onions or chopped lettuce leaves.
This is a very easy recipe as it doesn’t require any cooking except for the refried beans, but you can also use canned refried beans if you don’t have much time to cook.
Difficulty level: Easy
Servings per recipe: 8-10
Time required for preparation: 10-15 minutes
Time required for cooking: 5 ½ -6 hours
1 large pot
1 9×13-inch baking pan
1 potato masher
2 medium sized blows
1 stirring spoon
1 cup of sour cream
2 large avocados, pitted and peeled
1 bunch of green onions, chopped
½ cup of shredded Monterey Jack cheese
1 tablespoon of freshly squeezed lemon juice
½ cup of mayonnaise
½ cup of shredded cheddar cheese
2 large tomatoes, roughly chopped
1 package of taco seasoning mix
2 cups of refried beans
2 4.25 oz. cans of ripe olives, pitted and sliced
For the Refried Beans
2 cups of pinto beans
2 teaspoons + 1/3rd teaspoon of sea salt
2/3rd cup of corn oil
1 teaspoon + ½ teaspoon of garlic powder
Method of Preparation
1. First, take the pinto beans and spread them over your working table. Separate out the stones and the bad beans from the good beans and then discard them. Then take the good beans and put them into a large pot. Place the pot in the sink and fill it with same amount of water as the beans.
Then swirl the beans around in the water with your hands and rub them gently to rinse them. Once the water turns dirty, drain it out of the pot and then rinse the beans once again in the same way. Discard the dirty water from the pot once again and then fill the pot with twice as much of water as the beans.
2. Once done, place the pot on the stove and light up the flame. Set the flame on high and put a lid on the pot. Let the water come to a boil and then let the beans boil for 2 hours. Once the time elapses, uncover the pot by removing the lid and then let the beans cook uncovered for 2 hours. Add more water to the beans if required but make sure that the water level remains much higher than the level of beans.
3. Once the beans turn soft and the cooking liquid turns soupy, turn down the flame to medium and then add the garlic powder and the salt to the beans. Give a brief stir to the mixture to combine the added ingredients and then add the corn oil.
Stir the mixture once again to mix-in the oil and then let the beans simmer for 1 ½-2 hours or until the mixture turns thick and sticky. Once that happens, turn off the flame and then mash the beans with a potato masher until you get a smooth mixture.
4. After that, take the tomatoes and chop them roughly. Next, take the avocados and slit them in half lengthwise. Twist the two sides of the avocado to remove the pit and then peel off the skin. Chop the avocado into small cubes and then put it into a bowl.
Peel the other avocado in the same way and then add the fresh lemon juice to it. Mash the avocado slices with a fork until you get a smooth paste. After that, take the sour cream in a bowl and add the mayonnaise and the taco seasoning mix to it.
5. Stir the mixture to combine all the added ingredients and then set the bowl aside. Once everything is ready, take a 9×13-inch baking pan and spread two cups of refried beans in it. Top the layer of beans with the mashed avocado mixture and then spread it evenly all over the refried beans layer. Follow that by spreading the chopped tomatoes all over the top of the avocado layer and then spread the olive slices over the tomato pieces.
6. After that, spoon out the mayonnaise and sour cream mixture over the layer of olives and then spread that evenly so that you reach all the corners of the baking pan. Next, sprinkle the shredded Monterey Jack cheese and the shredded cheddar cheese on the top of the sour cream mixture layer.
Finally, sprinkle the green onions on top of the layer dip and then pop the baking pan into the refrigerator to refrigerate the dip for at least 30-40 minutes. Once the dip becomes chilled, serve it with tortilla chips.