Get my Cookbooks! 7 Layer Dip
This 7-layer dip is the ultimate appetizer idea for a party. It’s got layers of your favorite Mexican ingredients including refried beans, cream cheese, guacamole, sour cream, salsa, cheese, and more!
Be sure to serve this with my Homemade Tortilla Chips and try my Bean Dip recipe next!
7 Layer Dip
It doesn’t get much better than dipping a single chip into a dip that gives you 7 distinct layers of flavor! This is one of my all-time favorite appetizers to serve at a party, potluck, and BBQ! It always disappears fast, so keep your eyes on it! If you serve it with my Homemade Tortilla Chips, it’ll vanish even faster!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
- Combine refried beans, taco seasoning, sour cream, and cream cheese. Spread on the bottom of a 9×13 casserole dish.
- Top with guacamole, sour cream, drained salsa, shredded cheese, lettuce, and black olives.
- Chill for 1 hour and serve with tortilla chips.
Pro Tips
- Drain the liquid from the salsa to prevent it from bleeding down through the other layers. You can save the salsa liquid and add 2 TBS of it to the refried beans to loosen them up a bit as well!
- Layer the guacamole in the middle: Spread it over the refried beans and top it with remaining layers to preserve it’s green color.
- Green Onions can be used instead of lettuce.
- Diced tomatoes can be used instead of black olives if preferred.
- Be sure to serve this with my Homemade Tortilla Chips!
Storage
- Store for up to 3 days in the refrigerator.
- The layers may bleed together a bit and I don’t recommend making it ahead to serve 3 days later, but the leftovers still taste great.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Sieve– Helpful for draining the salsa.
- Avocado Slicer– Makes it easy to slice and peel avocados
- Casserole Dish– This is the glass one with a lid that I use for this dip.
- Silicone Spatula– Perfect for spreading each layer.
Try These Next
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- Corn Salad
-
- Homemade Salsa
-
- Baked Tacos
-
- Velveeta Queso
-
- BEST Bean Dip
-
- One Pot Taco Pasta
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
7 Layer Dip
This 7-layer dip is the ultimate appetizer idea for a party.It’s got layers of your favorite Mexican ingredients including refried beans,cream cheese, guacamole, sour cream, salsa, cheese, and more!
Ingredients
- 16 ounces chunky salsa
- 1 16 oz. can Refried Beans
- 1 1 oz. packet Taco Seasoning
- 4 oz. cream cheese, softened
- 2 ½ cups Sour Cream, separated
- 2 cups guacamole, 16 oz.
- 1 cup cheddar or Mexican Cheese, shredded
- 1 cup Shredded Lettuce, or 4 sliced green onions
- ½ cup Black Olives
- Tortilla Chips, for serving
Instructions
- Drain excess juice from salsa to prevent the dip from being wet. You may choose to run it through a sieve as well (product link in notes). Set aside.
- Combine the refried beans, taco seasoning, cream cheese, and ½ cup sour cream. Use a silicone spatula to spread on the bottom of a 9 x 13 inch casserole dish.
- Add the remaining layers in the following order: Guacamole, Sour Cream, Salsa, Cheese, Lettuce, Black Olives.
- Chill for 60 minutes prior to serving. Serve with Tortilla Chips!
Notes
Storage:
Tools for This Recipe: (Amazon affiliate links)- Check out all of my kitchen essentials here.
- Store for up to 3 days in the refrigerator.
- The layers may bleed together a bit and I don't recommend making it ahead to serve 3 days later, but the leftovers still taste great.
Tools for This Recipe: (Amazon affiliate links)- Check out all of my kitchen essentials here.
- Sieve- Helpful for draining the salsa.
- Avocado Slicer- Makes it easy to slice and peel avocados
- Casserole Dish- This is the glass one with a lid that I use for this dip.
- Silicone Spatula- Perfect for spreading each layer.
Nutrition
Calories: 206kcal, Carbohydrates: 10g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 674mg, Potassium: 307mg, Fiber: 4g, Sugar: 4g, Vitamin A: 776IU, Vitamin C: 5mg, Calcium: 117mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
This was delicious Stephanie! I used to make a slightly different version but yours is way better. I’ll be making again for sure!
I’m so happy to hear that Ellen!! Thank you so much for taking the time to leave this review. I think it’s time I made another batch myself! 🙂 -Stephanie