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5 from 1 vote

Seven Layer Dip

This dip is the mother load of dips. The Queen Behemoth. The big bad baddy of all dips. This is the dip that all other lesser dips aspire to be. If a dip were to come alive and take over the world ... this would be that dip. This is the dip to end all dips. This dip is ... THE dip.

What I love about this dip is ... how appropriate it really is for low carbing! It's full of ground meat, cheese, and sour cream. Sure, the guacamole, salsa and beans have some carbs, but not much ... especially if you make it with my "refried" beans recipe!

I do want to say that ... I made this dip in a sort of weird container. I wanted something clear, so you could see the layers. I actually suggest using something wider and more squat ... then layering and smoothing out each layer as you go. This will make it more pleasing to dip and ... less of a struggle.

All hail the Seven Layer Dip!

Nutrition Note: This recipe took some creative fiddling to get results that seemed reasonable and honest. No guarantees, but ... I feel good that the nutrition results are close and sincere. Each of the 24 people served will get roughly 1/3 of a cup, with roughly the nutritional amounts shown below.

Another Note: Photos taken with baked low carb tortilla chips.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 24 Servings
Calories: 142.89125kcal
Author: DJ Foodie


  • 1 lb ground beef
  • 4 each garlic cloves minced
  • 1 tsp cumin seed ground
  • 1 tsp coriander seed ground
  • 1 each jalepeno chillies seeds removed and finely diced
  • 2 cup "refried" beans
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup salsa mexicana
  • 1/2 lb cheddar cheese grated
  • 1/2 cup sliced black olives drained
  • salt and fresh cracked pepper to taste


  • In a large non-stick pan over medium heat, sauté the ground beef with the garlic, cumin, coriander and jalepeno. Season with salt and pepper. Break up the meat and cook until you have cooked browned ground beef.
  • Transfer the beef to a wide plate and spread it evenly on the plate or tray.
  • Refrigerate the beef until it is cold. And ... by cold, I mean COLD. When this dip is served, it should be served chilled, so that people don't get sick from warm dip. Building it with a warm ingredient is a good way to grow bad bacteria. Please, thoroughly chill the meat before you use it.
  • While the meat is chilling, assemble the rest of your ingredients.
  • In a wide serving bowl, spread an even layer of chilled refried beans.
  • Evenly spread your cooked and chilled ground beef on top of the beans.
  • Evenly spoon your sour cream on the ground beef. With the back of a spoon or a spatula, spread it evenly and to the edges of the bowl.
  • Repeat the above process with the guacamole and then the salsa.
  • Finally, garnish with the cheese and top it off with sliced olives!
  • Chill and save for later, or serve in a bed of ice. You can place it on a table for guests, without the need for ice, but please don't let it sit out at room temperature for more than 4 hours.
  • Enjoy with chips!


Serving: 24g | Calories: 142.89125kcal | Carbohydrates: 3.7283333333333g | Protein: 7.13625g | Fat: 11.185833333333g | Fiber: 1.4795833333333g