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7 Layer Taco Dip is the ultimate easy appetizer and the best party dip! This crowd pleaser has layers of beans, taco seasoned sour cream, salsa, shredded cheese, and all your favorite taco toppings.
Seven-Layer Taco Dip (Layered Taco Dip Recipe)
This seven layer dip has layers of refried beans, a layer of salsa, layer of guacamole, and your favorite toppings such as shredded cheese, tomatoes, and black olives. There are so many ways to customize this Mexican dip too!
It’s a simple cold dip (I prefer it chilled) for football season on game day, as a party snack, or any gathering or get together.
Ingredients Needed
- Refried Beans : There are several varieties of canned refried beans at the store; so choose your favorite. I have seen spicy, fat-free, vegetarian, classic, or refried black beans, etc.
- Salsa : I recommend using a high quality salsa such as the more ‘homemade’ ones that you can find in the refrigerated area of the produce section. I also like to drain some of the liquid if the salsa is really liquid, cause I prefer it that way.
- Guacamole : This is a container of store-bought guacamole that you will find in the refrigerated section of the produce area, alongside the fresher salsas. You an make your own guacamole if preferred. You will need about 2 cups of it. I prefer to keep it simple and buy some at the store because I find that they taste just as good, and it’s much easier for prep!
- Sour Cream : You ca use full-fat sour cream or light sour cream in the sour cream layer. I prefer the thicker texture and creamy taste of full fat sour cream so that’s what I always use.
- Packet of Taco Seasoning : Use your favorite packet of taco seasoning such as low-sodium, mild, hot & spicy, classic, etc. I prefer the milder taste of the mild taco seasoning so I use that one.
- Cheddar Cheese : You need 8 ounces of shredded cheese so you can either buy a bag of pre-shredded cheese or buy an 8 ounce block of cheese and shred it yourself on a box cheese grater. 8 ounces is equal to 2 cups.
- Grape Tomatoes : You can also use fresh tomatoes such as Roma tomatoes or another variety. You want to make sure they are chopped. I like to use the grape tomatoes because they are already in a small shape and all you have to do is quarter them into 4 pieces. If using regular tomatoes, just chop them small.
- Black Olives : You can use a can of chopped black olives or sliced black olives.
- Sliced Green Onions
How To Make The Best 7-Layer Dip (Printable Recipe Card)
In a mixing bowl, stir together the refried beans and salsa until combined and mixed well. Spread the bean layer into the bottom of a 9×13 casserole baking dish.
In a separate mixing bowl, combine the sour cream and taco seasoning and mix until combined well. Evenly spread the sour cream mixture over top the bean layer.
Drop spoonfuls of the guacamole all over the top of the sour cream layer and then carefully spread it out to cover the sour cream layer completely.
Sprinkle the shredded cheese over top the guacamole layer.
Evenly distribute the chopped tomatoes, black olives, and green onions over top of the cheese.
You can serve immediately with your favorite sturdy tortilla chips OR cover the pan with plastic wrap or a lid and refrigerate for up to 2 hours before serving for a chilled dip. I prefer the dip cold so I always let it chill for 2 hours before eating.
How Should I Store My Seven-Layer Dip?
This dip should be stored, covered tightly with plastic wrap or a lid, inside the refrigerator for up to 3-4 days. Overtime, the layers will start to give off some liquid as it sits in the fridge. The dip is still delicious but it will start to look different cause the layers will bleed or blend slightly. The guacamole layer will also start to turn brown, but it won’t happen as quickly because that layer is between two other layers which will prevent air from getting to it.
This dip is best served the day it’s made. It is not recommended to freeze this dip because it has several ingredients that will change texture once frozen and thawed.
You can leave the dip inside the pan it’s made in, or remove portions to individual airtight container for storage in the fridge.
What Are Some Substitutions I Can Make?
- Guacamole : You can make your own guacamole if wanted, the recipe calls for 15 ounces which is about 2 cups of fresh guacamole.
- Cheddar Cheese : You can use Pepper Jack for some spice, Colby Jack, or Monterey Jack cheese. Feel free to use mild cheddar, medium cheddar, or sharp cheddar cheese as well.
- Grape Tomatoes : Any whole tomato can be used, just make sure to chop them small and remove as much of the seeds and tomato juice as possible, to avoid the dip being watery.
- Salsa : Use any version of salsa you love! Mild, medium, or hot heat levels. You can also use fresh pico de Gallo if wanted. Drain most of the liquid if using pico de Gallo, as it will make the dip more watery if you don’t.
- Green Onions : Use chopped fresh cilantro in addition to the green onions or as a substitute.
Serving Suggestions For Seven Layer Dip Recipe
- Tortilla Chips : This dip is best served with your favorite corn tortilla chips. Make sure they are sturdy and thick chips so they can hold up to all the layers. You can also serve it with Fritos or Doritos are other yummy options.
- Sliced Peppers : Slice up some sweet bell peppers in various color for dipping into the layered dip.
- Tortillas : I love buying some uncooked fresh flour tortillas and cooking them up on a skillet pan. My family loves to make little 7 layer burritos out of the tortillas.
Recipe FAQ’s
Can I Add A Layer of Meat To The Dish?
To make this recipe an easy meaty 7-layer taco dip, feel free to add a layer of meat. You can use seasoned taco meat, leftover fajita chicken or beef, or shredded beef or chicken. Add the meat layer above the sour cream before you add the cheese and other toppings.
How Do I Keep The Dip From Becoming Too Watery When Serving It?
Most of the ingredients used do become looser once they have been set out at room temperature for a bit, so here are some ideas to help with that. Chill the dip before serving, as starting with a cold dip will help the layers old up better even at room temperature. Make sure to drain some excess liquid from the salsa if it seems more watery. Remove the excess seeds and ‘tomato juice’ from the tomatoes when cutting. When serving the dip, you can take an aluminum pan (something larger than the 9×13 pan) and add some water into it, and freeze it. Once frozen, remove it and place the dip on top of it for serving. The frozen ice will help the layers stay chilled for longer.
How Can I Make It Spicy?
Use shredded Pepper Jack cheese. Use hot salsa and/or spicy refried beans. Add some cayenne pepper or chili powder in with the taco seasoning. Add some hot sauce into the sour cream layer mixture. Add sliced or chopped jalapeños along with the olives and tomatoes.
Can I Change The Order Of The Layers?
You can if wanted, but I would recommend keeping the guacamole layer between two layers (as the recipe calls for). This will keep it from being exposed to air so it will not turn brown as quickly.
Can I Add Anything Else To The Layers?
Yes you can add additional layers if wanted. Try adding a layer of well drained and rinsed (patted dry with a paper towel as well) black beans or pinto beans on top of the beans layer. You could also add a layer of canned corn (well drained and patted dry with paper towel) such as gold n’ white corn, roasted corn, or a layer of street corn.
More Dip Recipes To Try
- Baked Spinach Artichoke Dip
- Queso Dip
- Texas Trash Dip (Cheesy Bean Dip)
- Creamy Boat Dip
- Crockpot Crab Dip
- Cottage Cheese Buffalo Chicken Dip
- Crock Pot Bean Dip
- Easy Funfetti Dip
- Layered Taco Dip
- Fiesta Ranch Dip
- Coconut Cream Fruit Dip
7 Layer Taco Dip
Ingredients
- 2 cans (16 oz each) refried beans
- 1 cup salsa (see note)
- 1 container (16 oz) sour cream
- 1 packet taco seasoning (I use mild taco seasoning)
- 1 container (15 oz) guacamole
- 8 ounces shredded cheddar cheese (see note)
- 1 container (10 oz) grape tomatoes quartered
- 1 can (2.25 oz) sliced or chopped black olives
- sliced green onions (about 3-4 green onions)
Instructions
- In a mixing bowl, stir together the refried beans and salsa until combined and mixed well. Spread the bean layer into the bottom of a 9×13 casserole baking dish. *If needed, heat the refried beans in the microwave to make it easier to mix them. About 45 seconds or so.2 cans (16 oz each) refried beans, 1 cup salsa
- In a separate mixing bowl, combine the sour cream and taco seasoning and mix until combined well. Evenly spread the sour cream mixture over top the bean layer.1 container (16 oz) sour cream, 1 packet taco seasoning
- Drop spoonfuls of the guacamole all over the top of the sour cream layer and then carefully spread it out to cover the sour cream layer completely.1 container (15 oz) guacamole
- Sprinkle the shredded cheese over top the guacamole layer.8 ounces shredded cheddar cheese
- Evenly distribute the chopped tomatoes, black olives, and green onions over top of the cheese.1 container (10 oz) grape tomatoes, 1 can (2.25 oz) sliced or chopped black olives, sliced green onions
- You can serve immediately with your favorite sturdy tortilla chips OR cover the pan with plastic wrap or a lid and refrigerate for up to 2 hours before serving for a chilled dip. I prefer the dip cold so I always let it chill for 2 hours before eating.
Notes
Nutrition
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