7-Layer Dip

Serve Hot or Cold.

It’s everyone’s favorite dip but with one crucial difference: It’s hot and melty. This oven-friendly seven-layer dip starts with an extra-creamy cream cheese bottom layer, then gets topped with some smooth Tex-Mex-spiced refried beans, a layer of melted cheddar, plus ripe olives, and finished off with chopped tomatoes, sliced jalapeños and fresh avocado, so it has all the deliciously zesty, fresh contrast of the original recipe. Try this easy and indulgent dip next time you’re having a party—we think it will receive a warm reception!

  • 1/2 c heavy whipping cream

  • 2 packages (8 oz each) cream cheese, softened and cubed

  • 1 can Refried Beans

  • 1.5 tablespoons Taco Seasoning Mix

  • 1.5 cup shredded cheese

  • 1 cup diced tomato

  • 1/4 cup thinly sliced green onions

  • Corn or tortilla chips, as desired

Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth. In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread), followed by cheddar cheese. Bake 23 to 27 minutes or until cheese is melted and dip is heated through. Top with tomatoes and green onions.