Classic Seven-Layer Dip Recipe for Game Day

Seven Layer Dip is a game-day classic that’s perfect any time the temperature drops and friends gather. This lighter take swaps sour cream for Greek yogurt and adds a bright, zesty avocado layer made with pickled jalapeños for a little kick. It’s easy to assemble, makes a colorful centerpiece, and can be prepared ahead to save time on party day.

This layered dip features creamy refried black beans, a tangy Greek yogurt layer seasoned with taco spices, a smooth avocado mixture, fresh pico de gallo, crisp shredded lettuce, sharp cheddar, and a bright garnish of green onion, tomato, and cilantro. Each layer adds complementary texture and flavor so every scoop is satisfying. Because the dip is assembled in a shallow dish and chilled, it’s an excellent make-ahead appetizer that travels well from fridge to table.

ingredients

• 1 (15-ounce) can refried black beans
• 1/4 cup salsa verde
• 1 cup Greek yogurt
• 2 teaspoons taco seasoning
• 1 ripe avocado
• 1/4 cup mild sliced pickled jalapeño peppers
• 2 tablespoons mild jalapeño brine
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon apple cider vinegar
• 1 garlic clove
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 3/4 cup pico de gallo
• 1 1/2 cups shredded lettuce
• 3/4 cup freshly shredded cheddar cheese
• 2 green onions, thinly sliced (green parts only)
• 1 Roma tomato, chopped
• Fresh cilantro leaves for garnish
• Tortilla chips, for serving

step-by-step

step one: make the bean layer

In a medium bowl, stir together the refried black beans and salsa verde until evenly combined. Spread the mixture in an even layer across the bottom of a 9-inch square baking dish or a 1½‑quart shallow pan. Press lightly so the base is compact and smooth—this helps create defined layers above it.

step two: make the Greek yogurt layer

Mix the Greek yogurt with taco seasoning until well blended. Taste and adjust seasoning if needed. Carefully spread the seasoned yogurt on top of the bean layer in an even, gentle layer so it doesn’t mix into the beans below.

step three: make the avocado layer

In a blender or with an immersion blender, combine the ripe avocado, pickled jalapeño slices and their brine, lime juice, apple cider vinegar, garlic, salt, pepper, and cumin. Blend until very smooth and creamy. Taste for acidity and salt, adding a touch more lime or salt if desired. Spread the avocado puree evenly over the yogurt layer.

step four: add the final layers

Evenly distribute the pico de gallo across the avocado layer. Follow with the shredded lettuce, a generous sprinkling of shredded cheddar, and the sliced green onions. Finish by scattering the chopped Roma tomato and fresh cilantro leaves for color and freshness.

step five: chill, then serve

Cover the dish and refrigerate until ready to serve. This dip can be enjoyed cold or at room temperature—remove from the refrigerator 15–30 minutes before serving if you prefer slightly less chill. Serve with tortilla chips or fresh veggies for dipping.

recipe faqs:

This Seven Layer Dip pairs well with a big bowl of sturdy tortilla chips, sliced bell peppers, or crisp vegetable sticks. It’s a crowd-pleasing, flavor-packed appetizer that’s quick to build and easy to customize—swap cilantro for parsley, add chopped olives or a spoonful of corn salsa for variety, or use a dairy-free yogurt if you prefer.

additional tips

• Make-ahead: Assemble the dip and refrigerate until serving. Keeping the avocado layer sealed with plastic wrap helps retain color and freshness.
• Adjust the heat: Use milder or spicier pickled jalapeños depending on your preference, or omit them for a mild version.
• Substitutions: Swap black beans for traditional refried pinto beans, or use a dairy-free yogurt for a vegan-friendly option.
• Presentation: For parties, assemble in a shallow glass dish so the colorful layers remain visible; serve with a variety of dippers for appeal.

Photography and styling by Eat Love Eats.