7-Layer Dip

48min prep 10min cook 38min  |  Created by: Emily Wilson

There are easier versions of this favorite dip, but I love the flavors that fresh cilantro and roasted poblanos add.

Ingredients

  • Avocado — 2

  • Fresh Cilantro14 Cup

  • Fresh Lime Juice — 1 Tablespoon

  • Green Onion14 Cup

  • Poblano Pepper — 4

  • Roma Tomatoes — 1

  • Cheddar Cheese, Shredded — 1 Cup

  • Cream Cheese — 4 Ounces

  • Sour Cream12 Cup

  • Tortilla Chips

  • Black Olives, Sliced12 Cup

  • Refried Black Beans, Canned — 1 Cup

  • Black Pepper

  • Cayenne Pepper14 Teaspoon

  • Chili Powder — 2 12 Teaspoons

  • Cumin34 Teaspoon

  • Garlic Powder — 1 Teaspoon

  • Kosher Salt

  • Paprika12 Teaspoon

  • Extra Virgin Olive Oil — 1 Tablespoon

Equipment

  • Oven

  • Baking Dish, 8"x8"

  • Can Opener

  • Chef's Knife

  • Cutting Board

  • Fine Mesh Strainer

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Medium — 2

  • Mixing Bowl, Small

  • Sheet Pan

Notes

  1. If you don't feel like turning on the oven, substitute a can of tomatoes with chilis for the Roma tomato, poblano peppers and fresh cilantro.

    The corn tortilla chips should be gluten free, but it's always a good idea to check the label to be sure.
     

Prep Steps

  • 1

    Place the cream cheese in a medium mixing bowl. Let soften as you prepare other ingredients.
    Cream Cheese

  • 2

    Core the tomato, then cut into 1/4 inch dice. Place in a fine mesh strainer, then place the strainer over a medium mixing bowl. Let the juice of the tomato drain out while you prepare other ingredients.
    Roma Tomatoes

  • 3

    Cut both ends off each poblano pepper, then slice in half down the middle. Remove the core and seeds. Cut into 1/4 inch pieces, then scatter on a sheet pan.
    Poblano Pepper

  • 4

    Pick cilantro leaves off the stems and finely chop to measure the indicated amount.
    Fresh Cilantro

  • 5

    Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
    Green Onion

Cook Steps

  • 6

    Preheat the oven to 400 degrees.

  • 7

    Drizzle the poblano peppers with olive oil and season with salt and pepper. Toss to coat evenly.
    Poblano PepperExtra Virgin Olive OilKosher SaltBlack Pepper

  • 8

    Place the poblanos in the preheated oven. Heat until softened, about 10-15 minutes. Stir after [5 minutes] to ensure even cooking.
    Poblano Pepper

  • 9

    Combine sour cream, chili powder, cayenne, cumin, garlic powder and paprika with the softened cream cheese. Season with salt. Stir until well combined.
    Refried Black Beans, CannedCream CheeseSour CreamChili PowderPaprikaGarlic PowderCuminCayenne PepperKosher Salt

  • 10

    Spread the black beans evenly in the bottom of the 8"x8" baking dish. Top with an even layer of the cream cheese mixture.
    Refried Black Beans, CannedCream CheeseSour CreamChili PowderPaprikaGarlic PowderCuminCayenne PepperKosher Salt

  • 11

    Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then scoop the flesh into a small mixing bowl. Squeeze in the lime juice, season with salt and pepper, then use the back of a fork to mash the avocado until smooth.
    Black Olives, SlicedAvocadoFresh Lime JuiceCheddar Cheese, ShreddedGreen OnionFresh CilantroRoma TomatoesPoblano PepperKosher SaltBlack Pepper

  • 12

    Discard any juice that drained from the tomatoes and clean out the bowl. Place the tomatoes in the bowl and add the chopped cilantro. Once the poblanos are out of the oven, add them to this bowl and stir to combine well.
    Black Olives, SlicedAvocadoFresh Lime JuiceCheddar Cheese, ShreddedGreen OnionFresh CilantroRoma TomatoesPoblano PepperKosher SaltBlack Pepper

  • 13

    Scatter the tomato mixture over the cream cheese layer, then top with the avocado mixture. Sprinkle cheddar cheese, green onions and black olives on top. Cover and refrigerate until ready to serve.
    Black Olives, SlicedAvocadoFresh Lime JuiceCheddar Cheese, ShreddedGreen OnionFresh CilantroRoma TomatoesPoblano PepperKosher SaltBlack Pepper

  • 14

    Serve 7-layer dip with tortilla chips on the side!
    Tortilla Chips

Produce

  • Avocado — 2

  • Fresh Cilantro14 Cup

  • Fresh Lime Juice — 1 Tablespoon

  • Green Onion14 Cup

  • Poblano Pepper — 4

  • Roma Tomatoes — 1

Cheese & Lunchmeat

  • Cheddar Cheese, Shredded — 1 Cup

Dairy & Eggs

  • Cream Cheese — 4 Ounces

  • Sour Cream12 Cup

Dry Goods & Packaged Goods

  • Tortilla Chips

Canned Goods, Soups & Mixes

  • Black Olives, Sliced12 Cup

  • Refried Black Beans, Canned — 1 Cup

Spice & Baking

  • Black Pepper

  • Cayenne Pepper14 Teaspoon

  • Chili Powder — 2 12 Teaspoons

  • Cumin34 Teaspoon

  • Garlic Powder — 1 Teaspoon

  • Kosher Salt

  • Paprika12 Teaspoon

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 1 Tablespoon

Appliances

  • Oven

Cooking Equipment

  • Baking Dish, 8"x8"

  • Can Opener

  • Chef's Knife

  • Cutting Board

  • Fine Mesh Strainer

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Medium — 2

  • Mixing Bowl, Small

  • Sheet Pan

Prep Steps

  • 1

    Place the cream cheese in a medium mixing bowl. Let soften as you prepare other ingredients.
    Cream Cheese

  • 2

    Core the tomato, then cut into 1/4 inch dice. Place in a fine mesh strainer, then place the strainer over a medium mixing bowl. Let the juice of the tomato drain out while you prepare other ingredients.
    Roma Tomatoes

  • 3

    Cut both ends off each poblano pepper, then slice in half down the middle. Remove the core and seeds. Cut into 1/4 inch pieces, then scatter on a sheet pan.
    Poblano Pepper

  • 4

    Pick cilantro leaves off the stems and finely chop to measure the indicated amount.
    Fresh Cilantro

  • 5

    Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
    Green Onion

Cook Steps

  • 6

    Preheat the oven to 400 degrees.

  • 7

    Drizzle the poblano peppers with olive oil and season with salt and pepper. Toss to coat evenly.
    Poblano PepperExtra Virgin Olive OilKosher SaltBlack Pepper

  • 8

    Place the poblanos in the preheated oven. Heat until softened, about 10-15 minutes. Stir after [5 minutes] to ensure even cooking.
    Poblano Pepper

  • 9

    Combine sour cream, chili powder, cayenne, cumin, garlic powder and paprika with the softened cream cheese. Season with salt. Stir until well combined.
    Refried Black Beans, CannedCream CheeseSour CreamChili PowderPaprikaGarlic PowderCuminCayenne PepperKosher Salt

  • 10

    Spread the black beans evenly in the bottom of the 8"x8" baking dish. Top with an even layer of the cream cheese mixture.
    Refried Black Beans, CannedCream CheeseSour CreamChili PowderPaprikaGarlic PowderCuminCayenne PepperKosher Salt

  • 11

    Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then scoop the flesh into a small mixing bowl. Squeeze in the lime juice, season with salt and pepper, then use the back of a fork to mash the avocado until smooth.
    Black Olives, SlicedAvocadoFresh Lime JuiceCheddar Cheese, ShreddedGreen OnionFresh CilantroRoma TomatoesPoblano PepperKosher SaltBlack Pepper

  • 12

    Discard any juice that drained from the tomatoes and clean out the bowl. Place the tomatoes in the bowl and add the chopped cilantro. Once the poblanos are out of the oven, add them to this bowl and stir to combine well.
    Black Olives, SlicedAvocadoFresh Lime JuiceCheddar Cheese, ShreddedGreen OnionFresh CilantroRoma TomatoesPoblano PepperKosher SaltBlack Pepper

  • 13

    Scatter the tomato mixture over the cream cheese layer, then top with the avocado mixture. Sprinkle cheddar cheese, green onions and black olives on top. Cover and refrigerate until ready to serve.
    Black Olives, SlicedAvocadoFresh Lime JuiceCheddar Cheese, ShreddedGreen OnionFresh CilantroRoma TomatoesPoblano PepperKosher SaltBlack Pepper

  • 14

    Serve 7-layer dip with tortilla chips on the side!
    Tortilla Chips

7-Layer Dip

48min prep: 10min cook: 38min

There are easier versions of this favorite dip, but I love the flavors that fresh cilantro and roasted poblanos add.

Notes:
  1. If you don't feel like turning on the oven, substitute a can of tomatoes with chilis for the Roma tomato, poblano peppers and fresh cilantro.

    The corn tortilla chips should be gluten free, but it's always a good idea to check the label to be sure.
     

Ingredients

Produce

  • Avocado — 2
  • Fresh Cilantro14 Cup
  • Fresh Lime Juice — 1 Tablespoon
  • Green Onion14 Cup
  • Poblano Pepper — 4
  • Roma Tomatoes — 1

Cheese & Lunchmeat

  • Cheddar Cheese, Shredded — 1 Cup

Dairy & Eggs

  • Cream Cheese — 4 Ounces
  • Sour Cream12 Cup

Dry Goods & Packaged Goods

  • Tortilla Chips

Canned Goods, Soups & Mixes

  • Black Olives, Sliced12 Cup
  • Refried Black Beans, Canned — 1 Cup

Spice & Baking

  • Black Pepper
  • Cayenne Pepper14 Teaspoon
  • Chili Powder — 2 12 Teaspoons
  • Cumin34 Teaspoon
  • Garlic Powder — 1 Teaspoon
  • Kosher Salt
  • Paprika12 Teaspoon

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 1 Tablespoon

Equipment

Appliances

  • Oven

Cooking Equipment

  • Baking Dish, 8"x8"
  • Can Opener
  • Chef's Knife
  • Cutting Board
  • Fine Mesh Strainer
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Medium — 2
  • Mixing Bowl, Small
  • Sheet Pan

Prep Steps

  1. Place the cream cheese in a medium mixing bowl. Let soften as you prepare other ingredients.

  2. Core the tomato, then cut into 1/4 inch dice. Place in a fine mesh strainer, then place the strainer over a medium mixing bowl. Let the juice of the tomato drain out while you prepare other ingredients.

  3. Cut both ends off each poblano pepper, then slice in half down the middle. Remove the core and seeds. Cut into 1/4 inch pieces, then scatter on a sheet pan.

  4. Pick cilantro leaves off the stems and finely chop to measure the indicated amount.

  5. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.


Cook Steps

  1. Preheat the oven to 400 degrees.

  2. Drizzle the poblano peppers with olive oil and season with salt and pepper. Toss to coat evenly.

  3. Place the poblanos in the preheated oven. Heat until softened, about 10-15 minutes. Stir after [5 minutes] to ensure even cooking.

  4. Combine sour cream, chili powder, cayenne, cumin, garlic powder and paprika with the softened cream cheese. Season with salt. Stir until well combined.

  5. Spread the black beans evenly in the bottom of the 8"x8" baking dish. Top with an even layer of the cream cheese mixture.

  6. Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then scoop the flesh into a small mixing bowl. Squeeze in the lime juice, season with salt and pepper, then use the back of a fork to mash the avocado until smooth.

  7. Discard any juice that drained from the tomatoes and clean out the bowl. Place the tomatoes in the bowl and add the chopped cilantro. Once the poblanos are out of the oven, add them to this bowl and stir to combine well.

  8. Scatter the tomato mixture over the cream cheese layer, then top with the avocado mixture. Sprinkle cheddar cheese, green onions and black olives on top. Cover and refrigerate until ready to serve.

  9. Serve 7-layer dip with tortilla chips on the side!

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