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Hot Seven-Layer Dip

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  • Prep 20 min
  • Total 45 min
  • Servings 24
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It’s everyone’s favorite dip but with one crucial difference: It’s hot and melty. This oven-friendly seven-layer dip starts with an extra-creamy cream cheese bottom layer, then gets topped with some smooth Tex-Mex-spiced refried beans, a layer of melted cheddar, plus ripe olives, and finished off with chopped tomatoes, sliced jalapeños and fresh avocado, so it has all the deliciously zesty, fresh contrast of the original recipe. Try this easy and indulgent dip next time you’re having a party—we think it will receive a warm reception!
By Betty Crocker Kitchens
Updated May 26, 2022
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Ingredients

  • 1/2 cup heavy whipping cream
  • 2 packages (8 oz each) cream cheese, softened and cubed
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/4 cup sliced ripe olives
  • 1 cup shredded cheddar cheese (4 oz)
  • 1 medium avocado, pitted, peeled, diced
  • 1 cup diced tomato
  • 1/4 cup thinly sliced green onions
  • Sliced jalapeños, if desired
  • Corn or tortilla chips, as desired
Make With
Old El Paso

Steps

  • 1
    Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
  • 2
    In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
  • 3
    Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
  • 4
    Top with avocado, tomato, onions and jalapeños. Serve with chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of trying to spread the mixture over the cream cheese, just spoon in loose dollops. The beans will spread when baked.
  • tip 2
    It may seem strange to add heavy cream to seven-layer dip, but it helps make the cream cheese layer smooth and perfectly dippable.
  • tip 3
    Try this recipe when the weather turns cold—it might even become your preferred version, as it has for some of our editors! This recipe was dreamed up over a shared plate of nachos. As usual, our editors were discussing how to make the thing we were eating even better, and we started wondering about heating up our favorite bean dip. The Betty Crocker Test Kitchens knew just how to pull this off, and we’re excited to share the recipe that resulted with you.

Nutrition

130 Calories, 11g Total Fat, 3g Protein, 5g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1/4 Cup
Calories
130
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
190mg
8%
Potassium
135mg
4%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
6%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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