America’s relationship with seven-layer dip spans decades. There’s beauty in the simplicity of just layering ingredients that, when scooped up in a single bite, result in something that’s greater than the sum of their parts. Whether it’s on the table at a gathering to watch sports, to celebrate a birthday or just a casual hang with friends, seven-layer dip is sure to please.

It reportedly first appeared in print as Tex-Mex Dip in Family Circle magazine on Feb. 3, 1981, although the dish was around before then. That recipe featured bean dip topped with avocados mashed with lemon juice, a sour cream-mayonnaise-taco seasoning mixture, chopped onions, tomatoes, olives and shredded cheese. At some point, the name was changed to reference the number of layers (albeit the use of “layers” might be a stretch when it comes to some of the ingredients), but the dish is more or less the same today.

The mere list of components is all you really need to make this recipe, but here are a few tips and ideas for how to maximize enjoyment and make it your own, layer by layer.

Beans are the base of this recipe and should be present in a greater quantity than any other component – which is why some people simply refer to seven-layer dip as “bean dip.” Refried pinto beans are the current standard, which you can make from scratch or scoop out of a can, or you can play around with other types of beans. If using canned beans, the flavor can vary among brands, so give them a taste to make sure they’re seasoned to your liking. You can warm the beans, but I don’t think it’s necessary.

For the avocado layer, replace the lemons with limes and you’ve got a simple guacamole. You could add diced jalapeño if you want some spice, or cilantro or red onion for more flavor. (Or you could save yourself even more time by picking up a tub of premade guac from the store.) When assembling the dip, make sure that the guacamole layer is completely covered so that it doesn’t oxidize and turn brown.

I omitted the mayonnaise in this recipe to get the full tang of the sour cream, although I’m sure combining the two has its merits. Others recommend mixing softened cream cheese with sour cream for richness and body, but I wanted to limit the number of ingredients. To flavor this layer, I opted for chili powder, because I don’t tend to have taco seasoning in my pantry.

Diced tomatoes would be great when in season, but salsa is delicious year-round and adds more flavor. Use whatever kind you like best, but I suggest something on the thicker side so that it doesn’t water down the dip and turn it gloopy. You can even strain the salsa if texture is a major concern.

A sharp cheddar is typical for the cheese layer, but pepper jack would be great for more spice, and I imagine a layer of queso dip would be absolutely divine. I swapped chopped white onions for sliced scallions for a less harsh allium flavor, but you could use pickled red onions instead to add acidity. Lastly, the sliced black olives stand out to me against this Tex-Mex backdrop, and the brininess they bring makes them a must in any layer dip I make.

These seven components are the standard formula, but you can add or remove layers as you see fit. Optional layers to consider: shredded iceberg lettuce, pickled jalapeños, corn kernels, ground meat or chili. Choose your own adventure! When it’s time to assemble and serve, select a shallow casserole dish for easy scooping – a large platter would also work – and you’ll want thick, sturdy tortilla chips that can stand up to the heft of this dip.

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Seven-Layer Dip

15 minutes

8 to 12 servings (makes about 6 1/2 cups)

Seven-layer dip has been popular for decades for good reason: It’s delicious. And you can assemble it in minutes by using canned refried beans and store-bought salsa. Feel free to use this as a blueprint and customize the layers according to your preferences.

Total time: 15 mins

Make Ahead: The dip minus the scallions can be assembled and refrigerated up to 1 day in advance.

Storage Notes: Leftovers can be refrigerated for up to 3 days.

INGREDIENTS

One (16-ounce) can refried beans

1 teaspoon ground cumin

Fine salt, to taste

Ground black pepper, to taste

1 pound (2 to 3) ripe Hass avocados, halved and pitted

2 tablespoons fresh lime juice (from 1 lime)

1 small jalapeño pepper, finely diced (optional)

1 cup sour cream

1 teaspoon chili powder

3/4 cup homemade or store-bought salsa

1 cup (4 ounces) freshly grated sharp cheddar cheese

One (2.25-ounce) can sliced black olives (1/2 cup)

1 scallion, thinly sliced

Tortilla chips, for serving

DIRECTIONS

In an 8-inch-square casserole or similarly sized container, mix the refried beans with the cumin and season to taste with salt and pepper; spread it into an even layer.

In a medium bowl, mash the avocados with a fork, mix with the lime juice and jalapeño, if using, until thoroughly combined, and season to taste with salt. Top the beans with the guacamole and spread into an even layer.

In a small bowl (or directly in the container), mix the sour cream and chili powder until evenly combined. Spoon on top of the guacamole and spread into an even layer, making sure to cover the guacamole completely, so it doesn’t turn brown.

Spread the salsa on top of the sour cream, sprinkle with the shredded cheese, and then top with the olives and scallions. Serve with tortilla chips for dipping.

Nutrition information per serving (generous 1/2 cup), based on 12 | Calories: 181; Total Fat: 14 g; Saturated Fat: 5 g; Cholesterol: 20 mg; Sodium: 366 mg; Carbohydrates: 11 g; Dietary Fiber: 4 g; Sugar: 2 g; Protein: 6 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Recipe from staff writer Aaron Hutcherson.

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