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5 from 2 votes

Ultimate 7 Layer Dip

This 7 layer dip is definitely kicked up a few notches from the classic you are used to. Every layer is packed with fresh powerful flavor.
Prep Time40 mins
Total Time40 mins
Course: Appetizer Dips
Cuisine: Mexican
Servings: 8 -10
Calories: 777kcal
Author: Good Dinner Mom


  • 4 or 5 ripe roma tomatoes
  • 2 jalapeno peppers
  • 1 bunch cilantro
  • 1 bunch green onions
  • 3 limes
  • 1 head fresh garlic, you will need 3 cloves
  • 3 ripe avocados
  • 1- 15.5 oz. can black beans
  • 1 ½ cups sour cream
  • 4 oz. block pepper jack cheese
  • 4 oz. block sharp cheddar cheese
  • Chili powder
  • Tortilla chips

To assemble:

    Black Bean Layer,

    • 1- 16 oz. can black beans, drained but not rinsed
    • 2 garlic cloves, minced
    • 2 teaspoons fresh lime juice
    • ¾ teaspoon chili powder
    • ¼ teaspoon salt
    • Sour Cream Layer:
    • 1 ½ cups sour cream
    • 1 cup shredded pepper jack cheese
    • 1 cup shredded sharp cheddar cheese

    Cheese Layer,

    • 1 cup shredded pepper jack cheese
    • 1 cup shredded sharp cheddar cheese

    Guacamole Layer,

    • 2 green onions, sliced thin, green and white parts separated
    • 1 jalapeno chile, seeded and finely minced
    • 1 small garlic clove, minced
    • 2 tablespoons lime juice
    • 3 avocados, pitted, peeled and chopped
    • 3 tablespoons chopped fresh cilantro
    • Salt to taste

    Tomato Layer,

    • 4 large tomatoes, cored, seeded, and chopped fine
    • 1 jalapeno, seeded and minced
    • 3 tablespoons finely chopped cilantro
    • 2 green onions, finely minced
    • 2 tablespoons lime juice
    • teaspoon salt


    • Tortilla chips for serving


    • For the guacamole layer, first, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes or while putting the other layers together.
    • For the bean layer, pulse black beans, garlic, 2 teaspoons lime juice, chili powder, and 1/4 teaspoon salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer.
    • For the sour cream layer, quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
    • Sprinkle evenly with another one cup each of both cheeses.
    • For the guacamole, add two-thirds of the avocado chunks to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Spread the guacamole over the cheese layer.
    • For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt. Strain mixture through a colander or use a slotted spoon to cover guacamole layer with the tomatoes. Discard the liquid.
    • Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips.
    • The dip can be tightly covered and refrigerated for up to 24 hours.


    Calories: 777kcal | Carbohydrates: 27g | Protein: 27g | Fat: 66g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 131mg | Sodium: 690mg | Potassium: 1208mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2521IU | Vitamin C: 47mg | Calcium: 750mg | Iron: 2mg