This fresh, vibrant Martha Stewart 7 Layer Dip Recipe is made with zesty refried beans, homemade guacamole, and sharp cheddar cheese, and is ready in just 20 minutes. The distinct, colorful layers look stunning in a glass bowl before being scooped up with sturdy tortilla chips. I love how the crisp green onions and juicy tomatoes cut through the rich, creamy base.
Why This Classic Works
Most layer dips suffer from a bland middle section, but this version ensures every single component is seasoned before assembly. I learned that mixing the sour cream with a little taco seasoning or lime juice transforms it from a plain filler into a tangy, flavorful layer that holds its own.
Another lesson from the test kitchen approach is the importance of texture control. Seeding the tomatoes prevents the dip from becoming a watery mess at the bottom of the bowl, preserving that thick, scoopable consistency we all want.
Martha Stewart 7 Layer Dip Recipe Ingredients
For the Bean Layer:
- 2 (16-ounce) cans refried beans
- 1 tablespoon taco seasoning (half a packet)
For the Cream Layer:
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon taco seasoning (remaining half)
For the Guacamole Layer:
- 3 ripe avocados, peeled and pitted
- 1 lime, juiced
- 1/2 teaspoon kosher salt
For the Fresh Toppings:
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1 cup Roma tomatoes, seeded and diced
- 1/2 cup sliced black olives
- 1/4 cup green onions, thinly sliced
How To Make Martha Stewart 7 Layer Dip Recipe
- Season the Beans: In a medium bowl, mix the refried beans with half of the taco seasoning until well combined. Spread this mixture evenly across the bottom of a 9×13 inch glass baking dish or a clear glass bowl to form the first layer.
- Mix the Cream Layer: In a separate small bowl, whisk together the sour cream, mayonnaise, and the remaining taco seasoning. Spread this creamy mixture gently over the bean layer using a spatula, being careful not to mix the two layers.
- Mash the Guacamole: Mash the avocados with fresh lime juice and kosher salt until smooth but still slightly chunky. Spread the guacamole carefully over the sour cream layer to seal it in.
- Add Fresh Layers: Sprinkle the freshly grated cheddar cheese evenly over the guacamole. Top with the seeded diced tomatoes, sliced black olives, and green onions.
- Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve cold with sturdy tortilla chips.
Recipe Tips
- Seed the Tomatoes: Always remove the wet seeds and gel from your tomatoes before chopping. This prevents excess liquid from seeping down and making the bottom bean layer soggy.
- Grate Your Own Cheese: Pre-shredded cheese is coated in anti-caking agents that can feel chalky. Grating a block of sharp cheddar yields a much better texture and flavor.
- Spread Carefully: Use the back of a spoon or a small offset spatula to spread each layer. dollop ingredients in small piles first, then connect them, rather than dumping everything in the center and pushing it out.
What To Serve With 7 Layer Dip
Sturdy tortilla chips are the non-negotiable partner for this heavy dip; look for restaurant-style chips that won’t snap mid-scoop. For a fresh contrast, serve alongside a platter of crisp celery sticks and sliced bell peppers.
How To Store
This dip is best enjoyed within 24 hours of making it, as the avocado may eventually brown and the layers can weep. Store leftovers covered tightly with plastic wrap in the refrigerator for up to 2 days.
FAQs
Can I make this dip ahead of time?
Yes, you can assemble it up to 4 hours in advance. Keep it tightly covered in the fridge to ensure the avocado layer stays bright green.
Why is my dip watery?
Watery dip usually comes from wet ingredients like salsa or unseeded tomatoes. Always drain your toppings thoroughly before adding them to the dish.
Can I use Greek yogurt instead of sour cream?
Absolutely. Plain Greek yogurt makes a great substitute for sour cream and adds a bit more protein without changing the texture significantly.
Nutrition
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 480mg
- Total Carbohydrate: 15g
- Protein: 7g
Try More Recipes:
- Martha Stewart 20 Minute Bread Recipe
- Martha Stewart Sweet Potato Spoon Bread Recipe
- Martha Stewart 10 Minute Green Beans Recipe
Martha Stewart 7 Layer Dip Recipe
Description
Martha Stewart 7 Layer Dip Recipe creamy crisp layers spicy refried beans homemade guacamole 20 minutes party staple. Fresh diced tomatoes and sharp cheddar cheese add bright flavor to this easy appetizer.
Ingredients
Instructions
- Season the Beans: In a medium bowl, mix the refried beans with half of the taco seasoning until well combined. Spread this mixture evenly across the bottom of a 9×13 inch glass baking dish or a clear glass bowl to form the first layer.
- Mix the Cream Layer: In a separate small bowl, whisk together the sour cream, mayonnaise, and the remaining taco seasoning. Spread this creamy mixture gently over the bean layer using a spatula, being careful not to mix the two layers.
- Mash the Guacamole: Mash the avocados with fresh lime juice and kosher salt until smooth but still slightly chunky. Spread the guacamole carefully over the sour cream layer to seal it in.
- Add Fresh Layers: Sprinkle the freshly grated cheddar cheese evenly over the guacamole. Top with the seeded diced tomatoes, sliced black olives, and green onions.
- Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve cold with sturdy tortilla chips.