7 Layer Dip

Prep Time

5 Min

Cook Time

20 Min




  • 1 can Refried black beans

  • ½ tsp Chili powder

  • ½ tsp Ground cumin

  • ½ tsp Garlic powder

  • ½ tsp Smoked paprika

  • 2 Avocados, flesh scraped out and pits removed

  • 1 tbsp Freshly squeezed lime juice

  • ¼ tsp Salt, or to taste

  • ¾ cupTillamook Sour Cream

  • 2 cups (8 oz) Tillamook Mexican 4-Cheese Blend Shredded Cheese

  • 3 oz (about 12) Cherry tomatoes, chopped

  • ¼ cup Chopped fresh cilantro

  • ¼ Medium onion, finely chopped (about ¼ cup chopped)

  • 12-14 Pickled jalapeño slices

  • 1 tbsp Freshly squeezed lime juice


  • Bowls

  • Casserole Dish (1½ quart)


  1. In a bowl, mix black beans with chili powder, cumin, garlic powder and smoked paprika. Spread into bottom of a glass casserole dish (approximately 1 ½ quarts in volume, 11x7” or 8x8” in size; if using a 13x9” casserole dish, double this recipe).

  2. In another bowl, mash avocado with a fork or potato masher. Add lime juice and salt and mix until smooth. Spread into casserole dish on top of beans.

  3. Spread sour cream on top of avocado.

  4. Sprinkle with an even layer of shredded cheese, followed by chopped tomatoes, then cilantro and onion. Finally, arrange pickled jalapeño slices on top (you can finely chop these and sprinkle them over the top of the dip if desired).

  5. Dip can be covered and refrigerated for up to a day before serving. Serve cool or at cool room temperature.