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Seven Layer Dip
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4.67 from 6 votes

Seven Layer Dip

Servings: 8 to 10


For the Bean Layer:

  • One 15-oz can refried black beans
  • ¼ cup salsa verde

For the Greek Yogurt Layer:

  • 1 cup Greek yogurt
  • 2 teaspoons taco seasoning I use the Siete Foods Spicy

For the Avocado Layer:

  • 1 ripe avocados
  • ¼ cup mild jarred jalapeño slices
  • 2 tablespoons mild jarred jalapeño brine
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar
  • 1 garlic cloves peeled
  • ¼ teaspoon kosher salt more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin

For the Final Layers:

  • ¾ cup pico de gallo
  • cups shredded lettuce
  • ¾ cup freshly shredded medium cheddar cheese I use Tillamook
  • 2 green onions thinly sliced green parts only

For Garnish:

  • 1 roma tomato chopped
  • Fresh cilantro leaves
  • For Serving:
  • Tortilla chips


Make the Bean Layer:

  • In a medium bowl, combine the black beans and salsa verde. Add the bottom of a 9x9 or 1½-quart baking dish and spread evenly with a spatula.

Make the Greek Yogurt Layer:

  • In a medium bowl, combine the greek yogurt and taco seasoning. Gently spread evenly over the black bean layer.

Make the Avocado Layer:

  • In a blender or using an immersion blender in a wide-mouth jar, combine the avocados, jalapeño slices and brine, lime juice, apple cider vinegar, salt, pepper and cumin. Blend until smooth. Spread evenly over the greek yogurt layer.

For the Final Layers:

  • Evenly distribute the pico de gallo over the avocado layer. Top with the lettuce, cheddar, and green onions. Garnish with tomato and cilantro if desired.
  • Cover and refrigerate until ready to serve. Serve with tortilla chips.