6 Layered Dip

This dip is a must try for your next party or potluck. I made it for our large family dinner. My birthday, my sister’s birthday and Father’s day is all in the same weekend. I made this dip and people had a hard time walking away from it. It was so good I was eating it the next day for breakfast and throughout the day.

I use the Creamland green chile sour cream dip. This can only be found in New Mexico and surrounding states. If you can’t find it, mix some taco seasoning and lime juice with the sour cream instead. Plain sour cream works too.

You can layer your dip in almost anything it just need to be tall enough. I used a large clean tupperware for easy storage and so I could see the layers.

Here is the recipe video!

Print Recipe

6 Layered Dip

Author: Emily Miles Courses: Appetizers

Ingredients

Servings

• 1 can refried beans
• 16 oz salsa
• 12 oz green chile sour cream dip (read above for alternatives)
• 1 cup shredded cheddar cheese (or to taste)
• 1 cup shredded lettuce (or to taste)
• 1 can sliced black olives (drained) (small can)
• 1 large tomato
• 2 tbsp red onion (diced)
• 1 tsp jarred garlic
• 1 tbsp cilantro (chopped)
• kosher salt
• 3 large avocados
• ¹⁄₂ lime (juiced)

Instructions

1. Spread the refried beans on the bottom of your dish. 

2. Make your guacamole by mashing 3 large avocados together with lime juice, cilantro, red onion, and 1/4 diced tomato. 

3. Spread the guacamole on top of the refried beans. 

4. Dump the salsa on top of the guac and spread it out. 

5. Spoon on top the sour cream dip and spread it out carefully.

6. Add the shredded cheese spread out evenly on the sour cream. 

7. Top with shredded lettuce spread out. 

8. Chop the rest of your tomato and sprinkle it on the lettuce. 

9. Dumb the black olives and enjoy with chips!