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Seven Layer Dip

Seven Layer Dip

USA WEEKEND columnist Pam Anderson

Perk up this classic dish with fresh lime juice and homemade guacamole.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 64 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet


  1. Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
  2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
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Very good...I loved the green chilis and spices in the beans. Next time I will use more avocados & salsa. A big hit at the birthday party I brought it to.


This was really good but to cut down on some of the fat, I used low fat sour cream and left out the mayonnaise. I will continue to make it this way.

Derek's Girlfriend

I did not have Lime juice like I thought I had. So I ended up making this without lime. It is a 5 star without it, but with it it would be a 6 star. I did us the store made fresh salsa, so I did not add onions since there is plenty in the salsa. CUMIN and Green chilis in the beans give this a good zip! Thanks for sharing. (Hubby is still in the kitchen raving about this dip.)