A Fiesta in Your Mouth: Add a New Twist to the Classic Mexican 7-Layer Dip

From birthday parties to backyard barbeques, nothing gets a party going quite like a great dip! At some point, though, they all just begin to taste like the same mixture of sour cream and cheese. Don’t your taste buds deserve more? Of course they do! Which is why you need to try this remixed and revitalized Mexican 7-layer dip from Annie’s Eats for your next party or outing. This recipe will once again have your taste buds saying “ole”!

Mexican 7-Layer Dip, Mexicali Fresh Mex Grill, MA and CTModernized Mexican Seven Layer Dip

Yield: about 10-12 servings


For the beans: 

4 oz. chorizo sausage

1½ cups (1 15 oz. can) cooked black beans

1/2 cup water, veggie or chicken broth, plus more as needed

Salt and pepper, to taste

For the guacamole: 

2 ripe avocados, split and pitted

1 tbsp. freshly squeezed lime juice

1 jalapeño, seeded, ribbed and finely chopped

2-3 tbsp. minced cilantro

½ tsp. kosher salt, plus more to taste

1 cup fresh tomatillo salsa
Crumbled queso fresco
Diced red onion
Cherry or grape tomatoes, quartered

For the sour cream: 

1/3 cup sour cream (or low fat plain greek yogurt)

1 chipotle in adobo sauce, seeded and chopped

Squeeze of fresh lime juice


To make the bean layer, heat a skillet over medium-high heat.  Crumble the chorizo into the skillet and cook until evenly browned, about 5 minutes.  Stir in the beans and then the liquid.  Bring to a simmer, then reduce the heat to medium-low and continue to simmer until the beans are softened and most of the liquid has evaporated, about 5-7 minutes more. Remove the pan from the heat.  Smash the beans and the chorizo together in a coarse mash, adding additional liquid if necessary a tablespoon at a time so the mixture is not dry.  Taste and adjust seasoning as necessary with salt and pepper.  Spread the bean mixture onto a large round serving plate.  Chill while you prepare the next layers.

To make the guacamole layer, combine the avocado flesh, lime juice, jalapeño, cilantro and salt in a bowl. Mash together with a fork until fairly smooth.  Taste and adjust seasoning as necessary.  Spread the guacamole layer over the bean layer on the serving plate.

Continue to layer with the tomatillo salsa, queso fresco, red onion, and tomatoes.  Combine the sour cream with the chipotle and lime juice and blend together with a small food processor or immersion blender.  Drizzle over the top of the dip.  Cover and chill until ready to serve.

If that all seems like too much work, worry not, Mexicali Fresh Mex Grill has all of your dipping needs covered. From our spicy, Mexicali Cheese Dip to our zesty guacamole, all of our food is made fresh daily!  With locations all over Massachusetts and Connecticut, if you are in New England, you are never too far from authentic Mexican fare with Mexicali Fresh Mex Grill! Visit us today.