The Kitchn: Every party needs a seven-layer dip
As far as classic party dips go, seven-layer dip ranks among the very best. It is also everything you love about a taco, from the beans and guac to sour cream and pico de gallo, served dip-style -- meaning it's hearty enough for dinner, but just as appropriate to eat as a snack with friends.
Defining the seven layers
The key to the best-ever seven-layer dip is knowing which layers to focus on and which to shortcut. Here's my advice.
1. Beans: Choose the best-tasting can of refried beans at the grocery store and spread it in the bottom of the dish. Since they're about to be covered in guacamole, don't overthink this layer. My top choice is the Roasarita brand of refried beans. They don't get as much real estate on the grocer's taco aisle as the big brands; look for them on the bottom shelf.
2. Guacamole: The key is making a garlic paste, which gives the guac a gentler garlic flavor and incorporates more seamlessly than minced garlic. Mash the guac to a smoother consistency than you would if serving it straight up, making it easier to scoop.
3. Taco-seasoned sour cream: Mix half a block of very soft cream cheese (you may need to microwave the unwrapped block for a few seconds) with sour cream and a package of reduced-sodium taco seasoning. The cream cheese adds richness and body to the sour cream. Be sure to cover the guacamole completely to seal it in, ensuring it doesn't dull or brown. When prepping for a party, I make the dip up to this point and refrigerate until serving time.
4. Salsa: Spread your favorite salsa over the sour cream. Choose any variety you like: chunky or restaurant-style, mild or hot, salsa verde or fire roasted.
5. Cheese: Use a blend of shredded Mexican cheeses. A thicker, off-the-block-style looks and tastes more like you grated it yourself.
6. Pico de gallo: Technically, this layer doesn't contain any chile peppers or lime juice like a classic pico does, but this version is easier: You just need chopped tomatoes, finely diced red onion (leftover from making the guacamole), cilantro and a pinch of salt. This layer adds freshness and texture -- a welcome contrast to the creamy and rich layers below. If you'd like, substitute a store-bought pico de gallo here.
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