7 Layer Taco Dip

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.

Course Appetizer

Cuisine American, Mexican

Keyword 7 layer taco dip, seven layered dip recipe

Prep Time 15

Optional Chill Time 2

Total Time 2 15

Servings

Calories 282kcal

Author Jessica - Together as Family

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 9x13 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

Salsa : If the salsa has lots of liquid in it, I recommend draining some of it so the dip does not turn out too watery/liquidy. I prefer using the refrigerated cold salsas that you can find in the refrigerated produce area of the store. They don't seem to have as much liquid and then I will drain some of it before measuring out the 1 cup needed.

Shredded Cheese : Normally I say shred your own cheese, but in this recipe, the pre-shredded bagged cheese works just fine. A bag is 8 ounces or equal to 2 cups. Use a Mexican blend cheese, quesadilla cheese, or any variety you want.

Make It Spicy! : Use Pepper Jack cheese, add some sliced or chopped jalapeños to the top of the dip, add some cayenne red pepper in with the taco seasoning, add hot sauce into the sour cream mixture, use medium or hot salsa, and/or use spicy taco seasoning. Lots of ways to make it as spicy or mild as you prefer.

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