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Photo: Charlotte and Johnny Autry
Seven-layer dip is always the first thing to go at a potluck, and for good reason. Aside from being delicious, the dip is easy to make ahead and it travels well. With this easy formula, you can put your own flavor twists on the classics. But be prepared: everyone is going to ask for the recipe.
1. Use Beans for the Base
Mashing canned or cooked beans creates a thick, dippable base for seven-layer dip. You can start with any bean or even lentils. Transfer 2 tablespoons of the liquid from the bean can (or the bean-cooking liquid if you’re using dried beans you’ve cooked yourself) to a large bowl. Rinse the beans, add them to the bowl and mash until smooth.
Beans (Canned or Cooked)
2. Sprinkle in Some Seasoning
Seasonings
3. Create a Creamy Layer
Adding a layer of cream cheese combined with another creamy dairy product creates richness, but if you want something plant-based, nondairy cream cheese combines withvegan yogurtor silken tofu to create the same effect. Just mix 1/2 cup softened reduced-fat cream cheese with 1/4 cup creamy ingredient of your choice, 1 tsp. lemon juice and 1/8 tsp. each salt and pepper. Spread that mixture on top of the bean mixture.
Creamy Ingredients
4. Add Color with a Variety of Veggies
Here’s where the fun comes in: Mix and match a variety of vegetables to add texture and color to your dip. Sprinkle 1 cup of sliced, shredded or chopped vegetables over the top of the creamy layer.
Vegetables
5. Sprinkle on Some Cheese
A layer of cheese provides salty, tangy flavor. Dairy-free or vegan? Just swap ina plant-based version. Sprinkle 1/4 to 1/2 cup crumbled and shredded cheese over the top of the vegetables.
Cheese
6. Top It Off with Something Fresh
Fresh herbs add bright and—you guessed it—fresh flavor to these rich layers. Scatter 1 Tbsp. to 1/4 cup chopped, torn or sliced fresh herbs over the top of the cheese.
Fresh Herbs
7. Add a Finishing Touch
The final layer creates the first impression in terms of looks, but it’s also the last chance to add flavor, so reach for high-impact ingredients like pickled vegetables, hot sauce and cured meats. You can even mix and match multiple garnishes for maximum impact.
Garnishes
Recipes to Try
01of 05
Taco Dip
Johnny and Charlotte Autry
View Recipe
02of 05Za’atar-Spiced Chickpea DipGreg DupreeView RecipeLabneh—a thick and tangy strained cow’s-milk yogurt—adds creamy richness to this layer dip featuring salty feta and olives. Serve with pita chips for dipping.
02of 05
Za’atar-Spiced Chickpea Dip
Greg Dupree
Labneh—a thick and tangy strained cow’s-milk yogurt—adds creamy richness to this layer dip featuring salty feta and olives. Serve with pita chips for dipping.
03of 05Everything-Bagel Smoked Salmon DipCharlotte & Johnny AutryView RecipeGive 7-layer dip a brunch twist with this recipe featuring layers of cream cheese, smoked salmon, cucumber, red onion and capers. Serve with bagel chips for scooping.
03of 05
Everything-Bagel Smoked Salmon Dip
Charlotte & Johnny Autry
Give 7-layer dip a brunch twist with this recipe featuring layers of cream cheese, smoked salmon, cucumber, red onion and capers. Serve with bagel chips for scooping.
04of 05Thai Chile-Curry DipCharlotte & Johnny AutryView RecipeCurry paste lends a pop of heat to this 7-layer dip, while carrots and snap peas add fresh crunch on top. Look for roasted peanut oil for the strongest nutty flavor.
04of 05
Thai Chile-Curry Dip
Curry paste lends a pop of heat to this 7-layer dip, while carrots and snap peas add fresh crunch on top. Look for roasted peanut oil for the strongest nutty flavor.
05of 05Antipasti Layered DipCharlotte & Johnny AutryView RecipeA typical antipasto platter features cured meats, cheeses, olives and anchovies—we took a lot of those elements and turned them into a creamy layer dip with white beans and ricotta. Serve with toasted baguette for scooping.
05of 05
Antipasti Layered Dip
A typical antipasto platter features cured meats, cheeses, olives and anchovies—we took a lot of those elements and turned them into a creamy layer dip with white beans and ricotta. Serve with toasted baguette for scooping.
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