This seven-layer dip recipe is a crowd-pleaser, perfect for game days, parties, or a casual weeknight get-together. I stumbled upon this recipe at a friend's Super Bowl party a few years ago, and it’s been a staple at all my parties ever since. The combination of flavors is simply divine, and the best part is that it's surprisingly easy to make. This is the best version of this recipe that I know!
Making your own baked tortilla chips elevates this classic dip to a whole new level. Store-bought chips get soggy very quickly. These are so much better and will maintain their amazing crispiness throughout the party.
Required Equipments
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Potato masher or fork
- Spatula
- Oven
Seven Layer Dip with Baked Tortilla Chips: Frequently Asked Questions
Seven Layer Dip with Baked Tortilla Chips
This recipe shows you how to make a sensational seven layer dip with homemade baked tortilla chips. It’s easy, delicious, and always a hit!
⏳ Yield & Time
Yield: 6-8 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Arrange corn or flour tortillas in a single layer on a baking sheet. You'll probably need 2 baking sheets. Bake for 8-10 minutes, or until golden brown and crisp. Keep a close eye to prevent burning; ovens vary wildly!
- Carefully break the baked tortilla chips into smaller, bite-sized pieces. Set aside. (I actually like to do this while they're still warm—slightly easier to break)
- In a medium bowl, mash the refried beans with a potato masher or fork until they're slightly chunky—I prefer a little texture, but you can get them totally smooth if you like.
- In another medium bowl, prepare your guacamole. Mash 1 ripe avocado with a fork, adding lime juice, chopped cilantro, salt, and pepper to taste. If it gets too thick, add a tablespoon or two of water. Adjust to your taste!
- In a separate bowl, stir together the sour cream and your favorite taco seasoning. (Don't overdo the seasoning; you can always add more later)
- Gently spread the refried beans evenly in the bottom of your 9x13 inch baking dish. Try to get a thin layer so that you get a good ratio of layers in your dip
- Spread the guacamole over the bean layer. This layer is kind of a nice, creamy counterpoint to the other layers.
- Spread the sour cream mixture over the guacamole. Try to keep a consistent layer thickness as this will improve visual appeal.
- Evenly sprinkle the shredded cheddar cheese over the sour cream. This part is almost therapeutic – nice and cheesy!
- In the final layer, crumble or spread the ground beef. I am a big fan of this beef layer, but feel free to customize!
- Top it all off with your baked tortilla chips. Press them in lightly to help them stick.
- Refrigerate the dip for at least 30 minutes to allow the flavors to meld. This helps everything set up and get really cold – my favorite!
- Garnish with extra cilantro or any other favorite toppings just before serving. Maybe some sliced jalapenos or a dollop of extra sour cream. This dip is great with extra guacamole
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the refried beans.
- Feel free to adjust the amount of taco seasoning to your preference.
- If you don't have ground beef, you can substitute with shredded chicken or omit it entirely for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days, though it's best to bake fresh chips each time because store-bought will get soggy
🍎 Nutrition
Calories: 450
Protein: 18g
Fat: 25g
Carbohydrates: 40g
Fiber: 8g
Calcium: 200mg
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