Pioneer Woman 7 Layer Dip

Pioneer Woman 7 layer dip stacks warmed refried beans, two cheeses, sour cream, guacamole, olives, and pico de gallo in a wide dish for scooping with tortilla chips. And Ree Drummond’s version serves 8 at around 245 calories in just 15 minutes, since the only cooking is warming the beans on the stove.

Ree Drummond heats the refried beans with green chiles, cumin, and hot sauce before they go into the dish, rather than spreading them cold straight from the can. That quick warm-up loosens the beans so they spread evenly, while the spices wake up a flat, pasty layer into something worth eating on its own.

Draining the pico de gallo and olives before layering them on top is what keeps this dip from turning into a puddle, because both release liquid as they sit. Skip that step and the moisture seeps down through every layer below, so the whole thing goes runny before the party even starts.

Source: The Pioneer Woman (Ree Drummond)

Pioneer Woman 7 Layer Dip

Recipe by medshi8Course: Sides, Appetizers, SnacksCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

245

kcal

Refried beans warm in a skillet with green chiles, cumin, and hot sauce before spreading across the bottom of a wide dish. Then cheddar, sour cream, guacamole, Monterey Jack, chopped olives, and pico de gallo stack on in that order. And each layer spreads carefully over the last, so every chip scoop picks up all seven.

Ingredients

• For the bean layer:
  

• 1 (16-oz) can refried beans
  

• 1 (4-oz) can diced green chiles
  

• Ground cumin, to taste
  

• Hot sauce (such as Tabasco), to taste

• For the layers:
  

• 3/4 cup shredded sharp cheddar cheese (about 3 oz)
  

• 1 cup sour cream
  

• 1 cup guacamole
  

• 3/4 cup shredded Monterey Jack cheese (about 3 oz)
  

• 1 (4-oz) can sliced black olives, coarsely chopped
  

• 1 cup pico de gallo

• 1 cup pico de gallo

• 1 jalapeño, diced

Directions

• Warm the beans: In a medium skillet over medium-low heat, stir together the refried beans, diced green chiles, cumin, and several dashes of hot sauce until loosened and warm.
  
• Spread the base: Then spread the bean mixture evenly across the bottom of a glass bowl or wide, high-sided dish, since a flat base gives every layer above it a stable foundation.
  
• Add the cheddar: Sprinkle the shredded cheddar evenly over the warm beans, so the heat softens the cheese slightly.
  
• Layer the sour cream: Dollop the sour cream over the cheddar and spread it gently in an even layer, because pressing too hard pushes the cheese into the beans.
  
• Spread the guacamole: Dollop the guacamole over the sour cream and spread it evenly, since the sour cream acts as a barrier that keeps the guacamole from touching the warm beans and browning early.
  
• Add the second cheese: Sprinkle the Monterey Jack over the guacamole, then scatter the chopped olives on top.
  
• Finish with pico: Top with a generous layer of pico de gallo, then add diced jalapeño if you want the extra heat.
  
• Serve immediately or chill: Bring out the tortilla chips and let everyone dig in, or cover tightly and refrigerate for up to a day before serving.

FAQs

Why does Ree warm the beans instead of using them cold?

Cold refried beans straight from the can are stiff and pasty, so they tear instead of spreading when you try to flatten them into a layer. Warming them in a skillet loosens the texture and lets the green chiles, cumin, and hot sauce blend in evenly.

That step also gives the bean layer its own seasoning before the other layers go on, because unseasoned beans taste flat under all that cheese and sour cream. A couple of minutes on the stove is all it takes, and the difference in flavor is obvious from the first scoop.

How do I keep the dip from getting runny?

Drain the pico de gallo in a fine mesh strainer before layering it on top, since tomato juice is the biggest source of excess liquid. Drain the canned olives well too, because even a tablespoon of brine pooling on the surface seeps down through everything below.

If you’re making this ahead for a party, add the pico right before serving instead of the night before. The longer it sits on the dip, the more juice it releases, so a last-minute addition keeps every layer firm.

Can I make this a day ahead?

Ree says you can assemble the full dip up to one day ahead covered tightly in the fridge. The guacamole browns slightly as it sits, but the sour cream layer above and below slows that oxidation.

Leftovers keep for up to 2 days, though the layers start to blend together after the first day. For the cleanest look, hold the pico and olives until right before serving, since the bottom five layers hold up fine overnight on their own. For another Ree Drummond party recipe that assembles ahead, try the Pioneer Woman cowboy beans.

What dish works best for serving?

Ree recommends a wide bowl, a serving platter with sides, or a baking dish, because width matters more than depth for a dip like this. A wider surface means each chip scoop goes straight down through all seven layers instead of angling in from the side.

Avoid a trifle dish or any tall, narrow container, since it looks pretty but makes dipping nearly impossible. A 9×9 square baking dish or a 10-inch pie plate both give you the right width-to-depth ratio for easy scooping.

What should I serve alongside this dip?

Sturdy tortilla chips are the classic pairing, and thick, restaurant-style rounds hold up better than thin ones because they need to scoop through seven layers without snapping. Ree serves this as a standalone appetizer, so the chips are really the only thing you need.

For a fuller Tex-Mex spread, set this next to some salsa and queso, since the flavors overlap without competing. And for another Pioneer Woman party appetizer that feeds a crowd, the Pioneer Woman sausage balls work well on the same table.