Summer Dip Recipes
Easy 7-Layer Dip delivers bold Tex-Mex flavors in every scoop, making it the ultimate no-cook crowd-pleaser for parties, barbecues, and game-day gatherings.
Layered with creamy, zesty, and fresh toppings, this dip satisfies every craving and comes together in just 15 minutes—no oven required.
What’s Inside: The Essentials for Easy 7-Layer Dip
- Refried beans – The hearty base, warmed with cumin and green chiles for a flavorful foundation.
- Plain yogurt – A tangy, lighter alternative to sour cream that balances the richness of other layers.
- Taco seasoning – Packs in bold, smoky spice and turns the yogurt into a zesty layer of flavor.
- Avocados – Mashed into a creamy layer with lime juice and cilantro, offering buttery texture and brightness.
- Cheddar cheese – Adds a mild, savory finish and melts slightly into the layers for irresistible comfort.
- Grape tomatoes – Juicy and fresh, they cut through the richness with a burst of acidity.
- Green onion – Provides crunch and a mild bite, tying all the flavors together with a crisp finish.
How to Build It: Layering the Perfect 7-Layer Dip
Start by warming the refried beans gently with cumin, chiles, and seasoning—this infuses the base with warmth and spice.
While the beans cool, whip together yogurt and taco seasoning to create a creamy, tangy layer. Separately, mash avocados with lime, cilantro, and salt until silky.
To assemble, spread the refried beans into a shallow dish, followed by cheddar cheese, seasoned yogurt, and avocado mash.
Finish with juicy tomatoes, sliced green onions, and extra cilantro. Serve with tortilla chips and watch it disappear!
Dip Smarter: Tips for the Best 7-Layer Dip
Make sure the beans cool completely before layering to avoid melting the yogurt and avocado. Use plain Greek yogurt for added thickness and tang if you prefer a richer texture.
For a twist, try swapping cheddar with pepper jack, or stir some hot sauce into the avocado mash for a spicy kick. Don’t skip the lime—it brightens everything.
While it’s tempting to prep ahead, this dip truly shines the day it’s made. To save time, chop toppings and mash the avocado right before assembling.
Keep It Fresh: Storing Your 7-Layer Dip
This dip is best eaten fresh, but leftovers can be covered tightly and refrigerated for up to 1 day. After that, the avocado may start to brown and the layers can lose their texture.
If prepping for a gathering, keep each layer separate and assemble just before serving. Avoid freezing, as dairy and avocado layers don’t thaw well and may become watery.
Summer Dip Recipes
Ingredients
- ¼ cup chopped cilantro
- ½ cup shredded cheddar cheese
- 2 cups plain yogurt
- ¼ cup chopped cilantro for topping
- 1 15- ounce can fat-free refried beans vegetarian variety, if needed
- 1 4- ounce can green chiles
- 2 medium avocados
- ½ teaspoon ground cumin
- ¼ cup sliced green onion white and green parts
- 1- ounce packet low-sodium taco seasoning
- Juice of 1 lime
- Kosher salt
- Fresh cracked black pepper
- 1½ cups quartered grape tomatoes
Instructions
- Warm the refried beans with cumin, green chiles, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small saucepan over medium-low heat. Stir until well combined and heated through, then remove from heat and allow to cool.
- In a separate bowl, combine the plain yogurt with the taco seasoning and whisk until fully blended.
- In another bowl, mash the avocados along with ¼ cup chopped cilantro, lime juice, and a pinch of salt and pepper to taste.
- Evenly spread the cooled bean mixture along the bottom of a shallow dish or pie plate.
- Layer the shredded cheddar cheese over the beans, followed by the seasoned yogurt mixture, then the mashed avocado blend.
- Top with quartered grape tomatoes, sliced green onion, and a final sprinkle of chopped cilantro.
- Serve immediately with tortilla chips, or refrigerate covered until ready to enjoy.
