7 Layer Garlic/Mexican Dip

No cook, quick and easy 7 layer garlic/Mexican dip
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: 7-Layer, Dip, Mexican, Party
Servings: 16
Calories: 166kcal


  • 1 7" x 11" Casserole Dish


  • 16 oz can refried beans
  • 10 oz can diced tomatoes
  • 1-2 TBSP Taste of Mexico Seasoning
  • 2 Large avocados
  • 1 TBSP lime juice
  • 1 tsp Great Garlic Seasoning
  • 1 pinch salt
  • 1 1/2 cups sour cream
  • 2 cups cheddar cheese shredded
  • 3/4 cup Roma tomatoes diced, about 2 Roma tomatoes
  • 1/3 cup green onions sliced, about 2 green onions


  • Combine the refried beans, diced tomatoes and Taste of Mexico seasoning in a bowl until combined. Spread into an even layer in a 7" x 11" casserole dish.
    16 oz can refried beans, 10 oz can diced tomatoes, 1-2 TBSP Taste of Mexico Seasoning
  • In a separate bowl combine the avocado, lime juice, Great Garlic Seasoning and pinch of salt. Mash until desired consistency and then spread into an even layer over the beans.
    2 Large avocados, 1 TBSP lime juice, 1 tsp Great Garlic Seasoning, 1 pinch salt
  • Stir the sour cream until smooth, then spread into an even layer over the guacamole.
    1 1/2 cups sour cream
  • Sprinkle the shredded cheese over the top of the sour cream, then top with diced tomatoes and green onions.
    2 cups cheddar cheese, 3/4 cup Roma tomatoes, 1/3 cup green onions
  • Cover with plastic wrap and keep chilled until ready to serve.


The dip can be made up to 2 days in advance and stored for up to 5 days in the refrigerator. Just remember that guacamole can turn brown when exposed to oxygen.


Calories: 166kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 294mg | Potassium: 227mg | Fiber: 3g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 7mg | Calcium: 142mg | Iron: 1mg
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