Eight Layer Dip

filed under: Food + Drink on January 18, 2019

Amp up tradition Seven-Layer Dip with an extra layer of amazingness! This Eight-Layer Dip is going to be the star of your next get together. If you want more fun game-day Appetizers, you are in the right place!

Eight-Layer Dip

Eight-Layer Dip

7 just isn’t enough! A traditional 7 layer dip has:

  • refried beans
  • sour cream
  • taco seasoning
  • cheddar cheese
  • guacamole
  • chopped tomatoes
  • green onions
  • black olives

What is that amazing 8th ingredient that will change how you make this dip forever and ever?

Roasted Corn! Seriously, it adds something pretty darn special to this already amazing dip.

Eight-Layer Dip Recipe

How to Roast Corn

Just a few simple ingredients will make your frozen or canned corn over-the-top amazing!

  • frozen or canned corn
  • oil
  • salt and pepper

Line a sheet pan with foil or parchment. Put frozen corn on the sheet pan, drizzle with oil and sprinkle with salt and pepper. Arrange corn in a flat layer and bake at 400°F for about 20-25 minutes. You want to corn to turn golden brown and be crispy. If you are using canned corn you can bake for 12-15 minutes. Keep an eye on the corn so it doesn’t burn.

Seven-Layer Dip

How To Make Eight Layer Bean Dip

Gather up all of your ingredients ahead of time and chop the ingredients that need to be chopped.  Because we are taking care to layer this dip in a way that maximizes flavor, it’s best to have all the ingredients well prepared before assembling.

Make sure that you don’t skip the fresh lime juice! This helps the avocado stay green and fresh looking.

Serve this dip with a sturdy chip! With so many layers of goodness, you will want to make sure the chip is strong enough to hold all the ingredients.

Easy Appetizer: Eight-Layer Dip

Variations for Eight-Layer Dip

If you don’t like refried beans you could use rinsed black beans.

We occasionally omit the refried beans and use hamburger seasoned with taco seasoning.

I didn’t add any taco seasoning to this dip, but if you would like to, add some to the beans and stir well.

You can also heat the beans and serve this dip in a skillet to keep it warm.

Feel free to double or triple the recipe for a big crowd!

Oh my word do I love this dip!  I could eat it every single day of my life.  The only difference is that I omit the beans and make a layer of taco seasoned ground beef.  Which I can’t believe I just shared with you because people usually react in horror when I tell them I don’t like refried beans.

Eight-Layer Dip
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Eight is better than seven ingredients when making this classic appetizer! Roasted corn makes it amazing!

Course: Appetizer
Cuisine: American
Keyword: eight layer dip, seven layer dip
Servings: 12 people
Calories: 262 kcal
Author: Amanda Rettke
Ingredients
  • 6 Roma tomatoes, diced
  • 1 medium onion, diced
  • 1/4 cup cilantro, chopped (You can use less depending on preferences)
  • 1 jalapeno, seeded and diced
  • 2 limes, divided
  • pinch salt
  • 2 avocados- pitted, peeled, and diced
  • 1 can (16 ounces) refried beans
  • 1 cup sour cream
  • 1 cup black olives
  • 3/4 cup Monterey Jack cheese, grated
  • 3/4 cup Cheddar cheese, grated
  • 1 1/2 cups roasted corn kernels
Instructions
  1. Add chopped tomatoes, onion, cilantro, and jalapeno into in a medium bowl. Add the juice of 1 lime and pinch of salt.

  2. Stir to combine, set aside.
  3. Add diced avocado's to a separate bowl and mix in HALF of the tomato mixture. (reserve the other half for the corn)

  4. Spread refried beans onto a serving platter in a flat smooth layer. (A small offset spatula works great here)
  5. Add dollops of sour cream on top and carefully spread in an even layer over the refried beans.
  6. Add the tomato/avocado mixture you have made in dollops and then spread in an even layer.
  7. Sprinkles the olives and the grated cheeses over top.
  8. Now add the roasted corn to remaining tomato mixture and stir to combine.
  9. Add the tomato/corn mixture on top of cheese layer. Squeeze remaining lime. (Use a much or as little as you would like. If you want to use less, feel free to set extra lime to the side and offer to guests to use at their discretion.)

Recipe Video

This particular recipe comes from The Pioneer Woman’s A Year of Holiday’s cookbook, which is one of my favorites.

More Appetizers

Crockpot Buffalo Chicken Dip

Steak Bites

Chicken and Velveeta Cheese Dip

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Comments

  • Kerry @ Kerry Cooks says:

    Ugh I wish we could get refried beans in the UK! I’d love to make this, it looks sooooo delicious!

    • Amanda says:

      You don’t have refried beans?!? It seems like such a universal thing. Well, I guess you could always make from scratch? (sounds like a lot of work) 🙂

  • amanda @ fake ginger says:

    Holy cow. I don’t even know what to say about this. I need it in my life immediately.

    • Amanda says:

      lol Thanks Amanda!

  • Katrina @ Warm Vanilla Sugar says:

    Mmm the more layers, the better! HELLO gorgeous!

    • Amanda says:

      Well thank you!! Oh, oh… you meant the dip?

  • Alice @ Hip Foodie Mom says:

    I’m with you on the refried beans so you are not alone and love the idea of serving this in cups if you are entertaining. . and couldn’t you simply stick some chips (like the longer straight ones from Costco) into the dip in the cup? that way, everything is there and ready to eat! I also eat like 57 billion chips when there’s dip involved. . it’s the only way to eat it!!! love this, Amanda!

    • Amanda says:

      YAY!!! So glad I am not alone. 🙂 That is a good idea about the chips… I may need to try it! 🙂

  • Becca from ItsYummi.com says:

    I’d just like to do a great big face plant into those eight layers of awesomeness. You don’t mind, do you?

    • Amanda says:

      I would pay money to see that. 🙂

  • Aaryne says:

    Funny…I make it with taco meat instead of refried beans too because I do not like refried beans – I think it is a texture thing! I have to confess that I like the fast food taco meat style vs true Mexican taco meat, which I know seems so pedestrian.

    • Amanda says:

      Not pedestrian as much as AWESOME. I think we share on brain on this topic. 🙂

  • Charlotte Moore says:

    Not a fan of refried beans either. I would go the easies t way out with serving the dip. That way it would let everyone get the amount they wanted. Takes up less space too on a table.

    • Amanda says:

      Good idea! I like how you think. 🙂

  • Linda says:

    I’m not sure there is a “wrong” season for this. I love dips at any time of year. Especially this particular combination of flavors! Love it!

    Linda

  • Jess says:

    This is SO good! Thanks for sharing it (the actual food and the recipe). I will be making this
    WITH the jalepenos and without the olives. Isn’t it funny how we all have different tastes? That’s the beauty of food prep!

    • Amanda says:

      I know that my husband would prefer your recipe! He loves jalapeños! 🙂

  • Amrita says:

    Okay…I haven’t eaten all day (it’s already 5pm here) and I AM LITERALLY SALIVATING AT YOUR PHOTOS. I love posts that are “unseasonal” – simply because there’s no right or wrong time to make a delicious dish like this…I’d eat it any time of the year!!!!

  • Baking Tuts says:

    The rcipe and photos look great,

  • Maureen Worth says:

    Can you do the corn in as

    Skillet?

  • Melissa says:

    What is the best size serving dish to use for this?

    • Amanda says:

      I like a 9-inch plate, but a 9-13 works fine in a pinch.

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