The best bart about game day is the game food. And this Seven Layer Dip with Guacamole has to be a part of your game day spread.

seven-layer dip with guacamole

Chips and dip are always a go-to appetizer. For this classic version, I kept with the must-have ingredients, but mixed it up with a little spice and used some fresh ingredients to brighten up the dish.

seven-layer dip with guacamole

And the one thing that makes this recipe the best…

The homemade guacamole. Like so many of us these days, I’m obsessed with avocados. Hello avocado toast. This is my go-to easy recipe for guacamole, which is also great as a dip by itself.

Choose avocados that are slightly firm to the touch and not super soft in any one spot. Also, try to find an avocado with the stem intact—this helps keep the air out and the avocado fresher. If you need to ripen the avocados, keep them in a brown paper bag, out of the sun, and at room temperature.

You can even serve this dip in individual clear plastic cups for easy serving (and double-dipping).

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Seven Layer Dip with Guacamole

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4-6 servings

Seven Layer Dip with Guacamole


    For the Guacamole:
  • 2 ripe avocados
  • 2 tablespoons lime juice
  • ½ small red onion, diced
  • 1 teaspoon diced jalapeno, seeds removed for less spice
  • 2 tablespoons chopped cilantro
  • Salt, to taste
  • For the Seven Layer Dip:
  • 1 15.5 ounce can refried beans
  • ½ teaspoon diced jalapeño, seeds removed for less spice
  • ½ teaspoon cumin
  • 1 cup shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1 tablespoon lime juice
  • ½ cup salsa
  • 1 cup romaine or iceberg lettuce, diced
  • 1 small tomato, diced
  • Cilantro, for garnish
  • Tortilla chips, for serving


    For the Guacamole:
  1. Cut the avocados in half, remove pits, and spoon flesh into a medium size bowl. Using a sharp knife, slice through the avocados until they are finely diced. Add the lime juice, red onion, jalapeño, and cilantro. Season with salt and stir to combine.
  2. For the Seven Layer Dip:
  3. In a small saucepan over medium heat, heat the beans, jalapeño, and cumin. Bring to a simmer, reduce heat to low, cover, and cook until heated through, about 5 minutes.
  4. In a clear pie or baking dish, spoon the beans into an even layer. Sprinkle with ½ cup of the shredded cheddar cheese.
  5. In a small bowl, mix together the sour cream and lime juice. This will help thin out the sour cream and make it easier to spread. Spread the sour ream in an even layer on top of the beans and cheese.
  6. Spread the guacamole on top of the sour cream. Drizzle on the salsa. Sprinkle the other ½ cup of shredded cheddar cheese. Pile on the lettuce, tomato, and garnish with cilantro. Serve with tortilla chips.