7-Layer Stuffed Avocados
If you just glanced at this (beautiful) photo of our 7-Layer Stuffed Avocados and thought, “Looks delicious but a little gimmicky … why not just make a classic seven-layer dip and save yourself the extra step?” — think again! These stuffed avocados are a must-make dish this summer (or any season). Here’s why:
- Look how cute they are! Who can resist an appetizer this deliciously adorable?
- The flavor can’t be beat. This is a classic seven-layer dip, and it just may be the perfect summer comfort food with soft, creamy guac, salty refried beans, bright salsa and cool, refreshing sour cream. We don’t always enjoy raw onions in dishes, but they’re fresh and pungent and perfect in this dip. Along with the tomatoes, the onions add a depth of flavor that really makes this dish come to life.
- You can serve these cuties as a hearty, standalone app or pair them with tacos — OR you can make them the day after taco night, when you have a bunch of chopped leftovers all ready to go.
- Individual dipping bowls are great for post-pandemic entertaining. You don’t have to worry about multiple people dipping into the same bowl.
- These stuffed avocados were custom-made for Minnesotans: There’s no need to leave a last bite. You can eat it all — it’s yours.
Preparation time: 15 minutes
½ cup sour cream
¼ teaspoon L&B Taco Seasoning
2 tablespoons cold water
Juice of 1 lime, divided
Kosher salt, to taste
2 Roma tomatoes, seeded and small diced
1 small white onion, small diced
¼ cup loosely packed cilantro leaves, minced
4 large avocados
Dash Worcestershire sauce
Freshly ground black pepper, to taste
½ cup refried beans
½ cup L&B Medium Serrano Salsa, strained, liquid discarded
1 cup shredded cheddar cheese
1 cup shredded iceberg lettuce
¼ cup sliced black olives
Tortilla chips, for serving
- To make the crema: Combine the sour cream, taco seasoning, cold water, 1 ½ teaspoons lime juice, and season with salt. Set aside.
- To make the pico de gallo: Stir together the tomatoes, onions and cilantro. Set aside.
- To prepare the avocado boats: Slice the avocados in half the long way and gently remove the pits. Slice the bottom off each avocado half so they sit level, flesh side up, on a large serving platter. Carefully scoop the flesh out of each half, leaving about one-eighth-inch flesh on the sides and bottom. Transfer the avocado flesh to a medium bowl.
- To make the guacamole: Mash the avocado flesh. Stir in 2 teaspoons lime juice, the Worcestershire sauce and half the pico de gallo. Season with salt and black pepper. Set aside.
- To assemble the seven-layer avocados: Fill one avocado half with an even layer of 1 tablespoon refried beans, 1 tablespoon guacamole, 1 tablespoon salsa, 2 tablespoons cheese and 2 tablespoons shredded lettuce. Drizzle the crema on top and garnish with a pinch of pico de gallo and a few olive slices.
- Repeat step 5 with the remaining avocado halves. Serve immediately with your favorite tortilla chips.