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Six Layer Dip

(2 Votes)
SERVES
8
PREP
5 Min

With so many layers of goodness, it's no wonder why our Six Layer Dip is such a potluck favorite. And when you put it together just right, this dip looks just as fabulous as it tastes!

What You'll Need:
  • 1 (16-ounce) can refried beans
  • 1 (8-ounce) container prepared guacamole (see Note)
  • 1 (16-ounce) container sour cream
  • 1 (1 -ounce) package dry taco seasoning mix
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1 medium-sized ripe tomato, chopped
  • 4 scallions (green onions), thinly sliced
What To Do:
  1. Spread refried beans over a 12-inch round serving platter then spread guacamole over beans.
     
  2. In a medium bowl, combine sour cream and taco seasoning; mix well then spread over guacamole. Sprinkle with cheese then the tomato, followed by the scallions. Serve immediately, or cover and chill until ready to serve.
Note

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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what no jalapenos? I know it's only if you like them :>

I think it's so much better if you mix the refried beans with bean dip, first layer, and then the guacamole, then mix the sour cream and taco seasoning with a couple of tblsps. of Mayo, third layer then top with shredded colby jack cheese, tomatoes, green onion, black olives and I like to add Cilantro!!! Delicious!!!

MY "Six Layer Dip" may have more layers than six, but you can count them. First, I spread the refried beans, then cover with about a pound of ground beef, cooked with Taco Seasoning, like I use to make Tacos, Then the next two layers can be reversed if wanted, Spread with Sour Cream, Spread with Salsa, then layer chopped tomato and onion, throw in some jalapeno if desired, and top with grated cheese, choices, cheddar or Mexican mix, or Both. then Black olives, if desired. I don't use guacamole, because I do not put that on my Tacos. So basically, this is my "Taco 6+ Layer dip. Use your choice of chips.

As many of you, I also add olives to this (on top w/ the grn onions...looks pretty) Althuogh, going by this recipe, it seems a bit bland. When I make mine, instead of plain tomatoes, I use my salsa that I can. Since it's acidic, it won't "turn" avocados, which is another difference w/ this recipe. I start w/ the beans (as descibed), cube up 2-3 avocadoes, then cover w/ salsa, sour crm, cheese, then olives and grn onions. My hubby always "offers" "US" to bring it to gatherings!! LOL!! Of course when tomatoes are in season, use them!!

Personally I make a rendition of this dip alot, and mine is more like 7 or 8 layers, I add cilantro to mine and black olives as well, I use deans premade guacomole, it's easier to spread and doesn't brown like it would if you made it from scratch...Never had a complaint yet :)

If you use the "real" avocadoes I generally use 1 1/2 t. lemon juice to keep the brown down.

Sliced black olives also make a nice addition to the tomato/scallion layer.

I am a deli cook at a grocery store. I make a 7 layer bean dip at it sells off the shelf quickly. 1 can of re-fried beans. Spread the beans on a plate, then spread sour cream on top, on top of that, add shredded cheese, followed by black sliced olives, chopped tomatoes, and chopped green onion.

Sorry, I forgot to say, after the sour cream, spread guacamole on top of that....

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