Seven Layer Dip
Seven Layer Dip is a delicious and easy-to-make dish that is perfect for parties or potlucks. It can be made ahead of time and served cold or at room temperature. The dip is made with layers of refried beans, cheddar cheese, ground beef, sour cream, guacamole, salsa, and olives.
Seven Layer Dip is a delicious and easy-to-make dish that is perfect for parties or potlucks. It can be made ahead of time and served cold or at room temperature. The dip is made with layers of refried beans, cheddar cheese, ground beef, sour cream, guacamole, salsa, and olives.
- Carbohydrate 25.9961000135473 g
- Cholesterol 462.6642174 mg
- Fat 102.740883250346 g
- Fiber 6.87100006449771 g
- Protein 132.328632377833 g
- Saturated Fat 40.0267926363649 g
- Serving Size 1 1 recipe (1101g)
- Sodium 2252.05644759846 mg
- Sugar 19.1250999490495 g
- Trans Fat 14.6663422758284 g
- Calories 1574 calories
Step-by-step
- In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
- Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
- You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
Constructing a stable seven layer dip requires strict temperature management and deliberate ingredient sequencing to prevent structural collapse. Building this dish properly keeps moisture barriers intact across multiple distinct tiers.
Managing Moisture and Temperature
Allowing the browned ground beef to reach 70 degrees Fahrenheit before assembly prevents the residual heat from melting the underlying cheese layer prematurely. Draining excess rendered fat from the skillet eliminates pooling liquid that would otherwise compromise the structural integrity of the bean layer. Chilling the assembled tray for 12 hours solidifies the fats, resulting in clean scoops.
Applying Delicate Spreads
Spreading sour cream over warm meat causes separation, which is why cooling the beef is mandatory. Using an offset spatula allows for even distribution of viscous ingredients like guacamole without tearing the delicate dairy layer below. Pouring salsa through a fine mesh sieve for two minutes removes excess liquid and stops the top layers from sliding.
Scaling and Serving Portions
Dividing these exact ingredient proportions into smaller individual 8-ounce ramekins works well for controlled single-serving portions. Doubling the recipe requires switching to an 11x15 inch baking dish to maintain the correct 1.5-inch depth ratio across all layers.
