Prepared with jalapeno refried beans, guacamole, sour cream, salsa verde, pepper Jack cheese, pico de gallo, green onions, and black olives, this spicy 7-layer dip is perfect for anyone who likes to take up the heat a notch.
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With the big game only one week away, I know many of you have game day appetizers on your mind. I know I do!
To be honest, I’m could really not care less about the game. The food though….that’s another story. I’m all about the food.
One of my favorite appetizers is 7-layer dip. I mean who doesn’t like 7-layer dip? You really can’t go wrong with it.
It’s got all the bases covered :
Protein √ Guacamole √ Cheese √ Veggies √
Regular ol’ 7-layer dip is perfectly fine, but being I live in Chiefdom and we’re going to the Superbowl (for the first time in 50 years), I wanted to kick things up a notch.
In my mind, spicing it up a bit was the best way to enhance it, so I added some jalapenos to the beans, replaced your typical cheddar with pepper jack, and made sure to use plenty of jalapenos in both the guacamole and pico.
If you’re can’t handle a whole lotta heat, don’t worry it’s not that spicy. IF you wanna take it up another notch or two simply choose a hot salsa verde and top it all off with some fresh or pickled jalapenos.
- Refried beans: If you want this dish to be vegetarian, make sure you choose vegetarian refried beans as most refried beans contain lard.
- Hot diced jalapenos: Or just chop up some pickled or fresh jalapenos.
- Chili powder
- Onion powder
- Kosher salt
- Lime juice: Fresh or bottled.
- Jalapenos: For the guacamole and also to top of the dip, if desired. These can be pickled or fresh.
- Sour cream
- Pepper Jack cheese
- Salsa verde: I used Herdez Roasted Salsa Verde for convenience. It’s my favorite store-bought salsa verde and it works really well in this dip. My recipe for roasted salsa verdé would be fabulous as well.
- Pico de gallo: I recommend making it yourself, however, you are more than welcome to use store-bought pico if you prefer to take a shortcut.
- Black olives
- Green onions
How do you make spicy 7-layer dip? (+ tips)
- In a medium bowl, combine refried beans, canned hot diced jalapenos, chili powder, onion powder, cumin, and 1/2 teaspoon kosher salt. Set aside.
- In a separate medium bowl, add the avocados and mash until there are no chunks. Add the lime juice, diced jalapenos, garlic, and one teaspoon of kosher salt. Mix until combined and set aside.
- Spread the beans across the bottom of a 13″ x 9″ casserole dish.
- Layer with the guacamole and sour cream, followed by the salsa verde.
- Top with the pepper Jack cheese, pico de gallo, black olives, and green onions. Crown with additional jalapenos if desired. Serve immediately with chips or for best results refrigerate for at least 30-minutes to allow the flavors to meld.
How to store
Cover and refrigerate for up to five days.
More dip recipes you may enjoy:
- Hatch Chile Queso Bean Dip: Ultra-creamy bean dip + hatch chile queso, this hatch chile queso bean dip is perfect for a crowd, takes only 20 minutes, and is a great way to take advantage of hatch chile season. Naturally gluten-free and vegetarian.
- Goat Cheese Spinach Artichoke Dip with Leeks: This easy one-skillet goat cheese spinach artichoke dip with leeks is made with fresh ingredients, four kinds of cheese including cream cheese, goat cheese, parmesan cheese, and mozzarella, and takes only 20-minutes. Naturally gluten-free.
- Kimchi Queso: Need a little more adventure in your life!?! Give this kimchi queso a try! It’s quick and simple to prepare, the perfect combination of flavors and textures, and both vegetarian and gluten-free.
If you make this spicy 7-layer dip I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 2 (16 oz) cans refried beans
- 1 (4 oz) can hot diced jalapenos
- 2 teaspoon chili powder
- 2 teaspoon onion powder
- 1 teaspoon cumin
- 1 1/2 teaspoon salt, divided
- 6 medium avocados, peeled and pitted
- 2 teaspoons lime juice
- 2 jalapenos, diced
- 3 cloves garlic, minced
- 24 ounces sour cream
- 1 1/2 cup salsa verde
- 2 cups (8 oz) shredded pepper jack cheese
- 2 cups pico de gallo (liquid drained)
- 1 (6 oz) can black olives, sliced
- 1 bunch green onions, sliced
- Fresh or pickled jalapenos (optional)
- In a medium bowl, combine refried beans, canned hot diced jalapenos, chili powder, onion powder, cumin, and 1/2 teaspoon salt. Set aside.
- In a separate medium bowl, add contents of avocados and mash until there are no chunks. Add lime juice, diced jalapenos, garlic, and 1 teaspoon salt. Mix until combined.
- Spread the beans in a 13" x 9" casserole dish.
- Layer on guacamole and sour cream, followed by layer of salsa verde.
- Top with pepper jack cheese, pico de gallo, black olives, and green onions. Top with additional jalapenos if desired.
Storage: Cover and refrigerate for up to five days.
Pico De Gallo
- 2 1/2 cups diced Roma tomatoes, about 5 medium Roma's
- 1/2 cup diced white or red onion
- 2 jalapenos, diced
- 1/2 cup chopped cilantro leaves
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- In a medium bowl, combine all of the ingredients.
- Cover and refrigerate for 20 minutes to allow flavors to meld or serve
immediately. Add salt and lime juice to taste. Store leftovers in an
airtight container in the refrigerator for up to three days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 38mgSodium: 670mgCarbohydrates: 18gFiber: 9gSugar: 5gProtein: 6g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending various factors such as origin, freshness of ingredients, etc.