7 Layer Summer Dip

Dip into summer with this delicious 7 Layer Dip. Whether you’re hosting a summer barbecue and want to serve something different, or are looking to win the best guest award at the next potluck, this 7 layer dip is sure to get the conversation going.

Not only does it present well, it takes wonderful! In just one bite you get a blend of flavours and textures: mild and spicy, soft and crunchy. Plus, there’s something fun and playful about trying to scoop up all 7 layers onto one tortilla chip. It’s always a winner at my parties you’ll be shocked at how quickly it gets scooped up!

The best part? It’s super easy to make. The whole process from prep to layer to serve takes about 20-30 minutes. If you need to make an even shorter version of this, you can pick up store-bought guacamole and store-bought salsa. Just make sure to read the ingredients and check the expiry dates for quality control.

You can layer your dip in a baking dish or serving dish. Just check that it’s deep enough to house all your layers - about 2-2.5 inches is perfect. Serving it in a clear glass dish just adds to the presentation. You’ll also need a few small to medium sized mixing bowls for prepping your layers, and then keeping them separated until you are ready to start layering.

Also note, when adding the top layer (pico de gallo), you’ll want to drain as much of the liquid away before spreading it on top of your guacamole. Otherwise your dip can end up looking a little soup-ish. Oh yes… I made this very soggy mistake my first time around.

7 Layer Summer Dip Recipe

Prep Time: 20 minutes
Servings: 6-8

Ingredients:

Black Beans (layer 1)

• 1 can (15 ounces) black beans, rinsed and drained, (or 1 ½ cups cooked black beans)
• 1 clove garlic, pressed
• ¼ cup water
• 1 tbsp olive oil
• Salt & Pepper (to taste)

Quick Guacamole (layer 6)

• 2 medium avocados
• 1 tablespoon lime juice
• ¼ teaspoon salt

Pico de Gallo (layer 7)

• 2 medium tomatoes, chopped (about 1 ½ cups)
• ¼ cup finely chopped yellow or white onion
• ¼ cup chopped fresh cilantro
• 1 tablespoon lime juice (about ½ medium lime)
• ¼ teaspoon salt

Remaining Layers

• 1 red bell pepper, chopped medium
• 1 bushel green onions, chopped fine-medium
• 3/4 cup sour cream
• 3/4 cup spicy green salsa (store bought)

Directions:

1. Wash and dry all produce.
2. Make the beans. Drain and rinse the beans and put the beans in a medium sized bowl. Add remaining ingredients and mush together with a potato masher or large fork. Set aside.
3. Make the guacamole. Half the avocados and remove the pit. Peel away the skins and put the remaining flesh into a small-medium bowl. Add the juice and salt. Mush together ingredients with a fork. Set aside.
4. Make the pico. Chop the tomatoes fine to medium and place in a medium sized bowl. Finely chop the onion and add to bowl. Fine to medium chop the cilantro and add to bowl. Juice the lime and add juice to bowl. Add salt and mix all ingredients with spoon. Set aside.
5. Layer your dip. In a medium-sized baking or serving dish layer your dip. You can do this in any order you want but I recommend the following:

Happy dipping!

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Take a bite out of summer with my Peach Mint & Arugula Summer Salad Recipe. 

ABOUT THE AUTHOR

Ewa Reid is a Registered Holistic Nutritionist, certifying Fertility Support Practitioner, nutrition & fertility educator, wife, and mother. You can learn more about Ewa on our About page.