This classic 7 layer dip recipe has layers of refried beans, sour cream, guacamole, salsa, cheese, tomatoes and olives. An easy, no-cook appetizer for game day or holiday parties!
More party favorites include my 5 layer dip and easy taco dip!
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Key Takeaways: Classic 7 Layer Dip
- Ready in 20 minutes: This seven layer dip requires no cooking and serves 12.
- Seven classic layers: Refried beans, sour cream, guacamole, salsa, cheddar cheese, tomatoes and olives, with optional garnishes.
- Creamy bean base: Mix the refried beans with taco seasoning and add softened cream cheese for even more creaminess.
- Serve cold: Keep refrigerated until serving, then enjoy with tortilla chips or Fritos.
Why I Love This Recipe
This seven layer dip is one of my favorite Mexican appetizers to share at a party. I love setting it out alongside a classic cheese ball so everyone has something to snack on while we catch up.
Store-bought guacamole and salsa work great here, but when I have extra time, I like making my own guacamole and restaurant style salsa. Add a batch of homemade tortilla chips for scooping up all those creamy layers!
“This is my favorite recipe to take to a party! Thanks!”
7 Layer Dip Ingredients
Find the full printable recipe with specific measurements below.
- Refried beans: Use a larger value-size can or my homemade refried beans, cooled before layering. Mix with taco seasoning for flavor and add softened cream cheese for even more creaminess.
- Sour cream: Adds a cool, tangy layer that balances the seasoned beans and salsa. Stir it until smooth so it spreads easily.
- Guacamole: Homemade or store-bought both work. Choose one you enjoy eating with chips, since its flavor comes through in the dip.
- Salsa: I use chunky medium salsa, but choose mild or hot to suit your crowd. Drain any excess liquid through a mesh strainer to keep the dip from becoming watery.
- Cheese: Shredded cheddar is my go-to. A Mexican cheese blend or Monterey Jack works well, too.
- Tomatoes: Diced Roma tomatoes are a good choice because they’re less juicy. Drain before adding, or use pico de gallo instead.
- Olives: Use drained, sliced black olives. If you prefer a little heat, swap them for sliced jalapeños.
- Finishing touches: Add sliced green onions, chopped cilantro and a squeeze of lime if you like.
How to Make 7 Layer Dip
Layer 1: Combine the refried beans, cream cheese and taco seasoning. Layer the refried bean mixture on the bottom.
Layers 2 and 3: Spread the sour cream evenly over the bean mixture. Add spoonfuls of guacamole over the sour cream, then gently spread with a spatula to keep the layers separate.
Layer 4: Drain the salsa if needed in a mesh strainer. Then add the salsa on top.
Layer 5: Add some shredded cheese.
Layers 6 and 7: Scatter the diced tomatoes and sliced olives over the cheese. Add jalapeños for heat if you like, then finish with sliced green onions, cilantro and a squeeze of lime. I also love a sprinkle of flaky sea salt over the top.
Recipe Tips
- Soften the cream cheese: Set it out at room temperature for 30–60 minutes before mixing it into the beans so it blends smoothly without lumps.
- Drain the juicy ingredients: Strain excess liquid from the salsa and drain the diced tomatoes and olives before layering. This helps keep the dip from becoming watery.
- Dish options: I prefer a shallow 9×13-inch dish for scooping up all the layers, but a trifle bowl makes a pretty presentation. You can also make individual 7 layer dip cups for easy party portions.
- Spread gently: Add small spoonfuls of sour cream and guacamole across the surface, then gently spread each layer with a spatula. This helps keep the layers from mixing together.
7 Layer Dip Recipe FAQs
Serve this dip cold. I don’t recommend baking this version because the sour cream and guacamole won’t hold up well. For a warm appetizer, try my jalapeno popper dip or bean dip with cream cheese.
Excess liquid from salsa and tomatoes can make the dip watery, especially as it sits. Use chunky salsa and drain the salsa, diced tomatoes and olives before layering. If liquid collects after refrigerating, carefully spoon it off before serving.
No, canned refried beans are already cooked and can be used straight from the can. If you’re making homemade refried beans, let them cool before assembling the dip.
Yes, you can assemble it a few hours ahead, cover and refrigerate until serving. If preparing it the night before, assemble only the bean and sour cream layers. Add the guacamole, salsa, cheese and remaining toppings the day of serving for the freshest results.
More dip recipes to try include my 5-layer Greek dip, slow cooker spinach artichoke dip and buffalo chicken dip.
More Delicious Dips
More Appetizer Recipes
7 Layer Dip Recipe
Video
Ingredients
- 31 ounce can refried beans
- 8 ounces cream cheese (softened, optional)
- 3 Tablespoons taco seasoning (1 packet)
- 14 ounces sour cream , about 1 1/2 cups
- 16 ounces guacamole
- 1 ½ cups chunky medium salsa (can sub for more diced tomatoes)
- 1 cup shredded cheddar cheese
- 3 roma tomatoes (diced and drained of juices)
- 4 ounces sliced olives or jalapenos (1 can, drained)
- ¼ cup chopped cilantro (optional)
- 1 bunch green onions (sliced thin, optional)
- ½ lime (optional)
- s&p to taste
For serving: Tortilla chips or Fritos
Instructions
- Refried beans: In a small bowl, stir together 1 can refried beans, 8 ounces cream cheese (if desired) and 3 Tablespoons taco seasoning. I like to microwave the cream cheese for about 20 seconds beforehand, to make sure it’s smooth and creamy.
- Sour cream and guacamole: Then spread the beans onto the bottom of your dish. You can use a 9×13" pan, trifle dish or serve in individual cups. Next spread on 14 ounces sour cream and 16 ounces guacamole.
- Salsa, cheese, olives and green onions: Next add 1 1/2 cups salsa or extra tomatoes on top of guacamole. Then add the 1 cup cheese, 3 chopped roma tomatoes, 4 ounces olives, 1 bunch green onions and 1/4 cup cilantro. Squeeze a little lime juice over the top if desired. Sprinkle salt and pepper on top.
- Serve. Store in the refrigerator until ready to serve. The dip is best to eat the day that it is made. Serve with fresh tortilla chips or Fritos.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Alternatively you can mix the cream cheese and taco seasoning in with the sour cream.
- You could also add in a Tablespoon of extra taco seasoning or even ranch seasoning mix to the sour cream if you want to add more seasoning.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Patricia E Hill
I can’t wait to make this seven layer dip for my family. Thank you so much for offering this recipe for us to make for our family.❤️😊
Lindz
Never thought to mix the refried beans with cream cheese as the bottom layer and will be doing it from now on!
Sarah @IHeartNaptime
So glad you loved that layer! Thanks for making the 7 layer dip.
Moriah
I’ve never liked 7-layer dip. I don’t like avocado/guacamole, any olives, tomatoes, or refried beans. I decided to try this recipe because it’s easy and we just moved. OMG. It’s absolutely delicious. I obviously left the tomatoes (not salsa) and olives off, but everything else was amazing. It’s fast, easy, and the whole family loves. New toddler-approved staple in our house.
Sarah @IHeartNaptime
So glad you found a 7 layer dip you love!
Dee
Been looking for a really good recipe–this is it. Simple and very tasty.
Sarah @IHeartNaptime
So glad you love the 7 layer dip!
Anndrea
Can I make this recipe 1 or 2 days before I serve it? If yes, how should I store it in the fridge so the dip stays fresh?
Sarah @IHeartNaptime
Hi Andrea, This dip tastes best if made day of, so I would only prepare it a few hours in advance of serving. To save time, you can prepare and assemble the bean and sour cream layers the night before and then cover and refrigerate. Then add the remaining layers right before serving.