You are here: Home » Recipes » Seven Layer Dip Seven Layer Dip Recipe by Relish Contributor Yield 16 to 20 servings For tailgate parties or backyard get-togethers, this classic layered dip is a winner. PrintEmail Serve with tortilla chips or make your own lower-fat version by slicing flour or corn tortillas in 1-inch ribbons. Place on a baking pan and spray lightly with no-stick cooking spray. Sprinkle with salt and bake in a preheated 375F oven 6 to 8 minutes until golden brown. Ingredients 2 medium avocados, peeled, pitted and mashed2 tablespoons lime juice1/2 cup chopped cilantro leaves, divided1 garlic clove, minced1 jalapeno, seeded and minced Salt, to taste1 large ripe tomato, chopped1/2 yellow bell pepper, chopped1/2 red bell pepper, chopped8 scallions, minced white parts and come of green1 (16-ounce) can vegetarian refried beans1 cup favorite tomato salsa1 (8-ounce) container low-fat sour cream2 cups shredded Mexican cheese blend1/2 cup chopped, pitted black olives Instructions In a nonreactive large bowl, mash avocado with lime juice, 1/4 cup cilantro, garlic, jalapeno and salt. Set aside. In another nonreactive large bowl, combine tomatoes, peppers and scallions. Set aside. Spread beans in an even layer in bottom of a glass serving dish. Top with chopped pepper mixture. Top with tomato salsa, sour cream, avocado mixture and shredded cheese, making a separate layer of each in that order. Scatter olives and 1/4 cup chopped cilantro leaves over top.