I’m convinced the best way to serve a classic 7-layer Mexican dip is on a cake stand. It’s easier to get to all the good stuff, prettier to look at, and makes the dip a little fancier. Better yet, I have made this recipe, covered it in Press’n Seal (traditional plastic wrap sticks to the food more), and it was delicious served the next day. It’s also good immediately served after assembling. It’s hard to get any better than that, right?
This truly is a classic 7-layer dip with refried beans taken out of the can, cooked with taco seasoning and green chilis, and then topped with cheddar cheese, sour cream, black olives, pickled jalapeno peppers, guacamole, and pico. I also topped this one with a drizzle of Herdez Guacamole Salsa. This cake stand dip was made using a large stand, approximately 12 inches wide.
You’ll find that when you layer your recipe to make a cake stand dip, it allows the bowl of chips to slide under the raised platform of the stand, which makes for a nice pairing. The different heights also add visual variety, which makes for a really nice presentation.
This recipe is super easy. It does require getting one pan messy, as you do need to cook the beans, but otherwise, it’s mainly a recipe made by opening different cans and containers and layering them. After the beans are cooked, this should take you less than 10 minutes to assemble!
Here is a Mexican 7-layer cake stand dip. See how pretty and practical this presentation is?
Here, you can see this Mexican 7-layer cake stand dip close up.
This presentation makes it really easy to dig into without ending up with dip all over your fingers, unlike the traditional presentation in a deep bowl.
Here are some tips:
- For your guacamole, I love this recipe. If you are buying a store-bought version, many times the grocery will make their own, and that is the one to get. Doctor it up with some fresh lime juice, and it’s usually pretty good. For mass-produced guacamole, I think the Herdez brand is the best one (I know, that’s TWO mentions of Herdez in this article. I’m a fan of their products, and I typically find them at Kroger. And, yes, Kroger does underwrite many of our recipes.)
- Always spread the cheese on top of the beans. When you start to spread the sour cream, it will roll up some of the cheese, but that’s okay. This layer between the beans and the sour cream is best and means you won’t be rolling up some of the beans when you spread out the sour cream.
- I like the thick shredded Tillamook cheddar cheese for just about anything, including this dip.
- I always prefer Daisy brand sour cream.
- For the pico, if you have a Kroger nearby, their fresh pico is my favorite. I’ve said it before, but this is a total “find” at Kroger. My favorite one is the “Hatch Medium Fresh Pico” found in their produce section. It’s spicy! If they don’t have that one available, just the regular mild or medium is good. If you’d like a recipe for quick, fresh, yummy pico, here is a really good one.
I prefer the pickled jalapeños in this recipe versus the fresh ones. Plus, there is already fresh jalapeño in the pico.
Mexican 7-Layer Cake Stand Dip
Ingredients
- 1 can traditional refried beans
- 1/2 packet taco seasoning mix
- 1/2 can (4.5 oz can) mild chopped green chilis
- 1 cup shredded cheddar
- 1/2 cup sour cream
- 1/2 can (the 2.25 oz can) sliced black olives
- 12 slices of pickled jalapeno
- 1/4 cup diced green onion
- 1/2 cup fresh pico de gallo
- optional garnish: Herdex Guacamole Salsa
Instructions
- note: the recipe photographed here is doubled, which works best for a large-sized cake stand. If you are using a smaller dish, or just making for a few people, stick with this recipe and don't double it.
- Heat refried beans with taco seasoning mix and green chilis over medium heat until warm.
- Layer beans onto the cake stand, using a spatula to spread them out evenly.
- Layer in order the following ingredients: cheddar cheese, sour cream, black olives, green onion, jalapeños, pico, and optional garnish.
- Serve with chips!
Nutrition
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To see more easy cake stand dips, CLICK HERE!
