7 delicious layers of salsa, guacamole, sour cream, beans, cheese, tomatoes and olives. The perfect appetizer for game day or a friends get-together. People will gather around this 7 layer dip until it’s gone!
This classic 7 layer dip recipe is one I’m sure most of you are familiar with and love! This easy recipe is the ultimate party appetizer. You can always bet that it’ll be the first dish to go…people love it! Some other crowd favorites are my crockpot buffalo chicken dip, pigs in a blanket and 4-ingredient cheese ball.
There’s also fun ways to add variations to this layered taco dip. You can make your own guacamole and salsa. You could even make your beans from scratch and add all kinds of seasonings. I like to generally keep things simple though! It’s a delicious Mexican appetizer that’s so easy to put together!
7 delicious layers!
- Refried beans: The first layer is a mixture of beans, cream cheese and taco seasoning.
- Sour cream: All you need is plain sour cream for the second layer.
- Guacamole: You can make your own or buy premade guac from the store.
- Salsa: Chunky salsa works best. Make sure to drain any liquid before adding.
- Cheese: Shredded Mexican or cheddar cheese work great.
- Tomatoes: Dice the tomatoes and drain any juices. I use roma tomatoes.
- Olives: I love adding sliced black olives along with some chopped green onions. Olives are hit or miss for most people, so you could always leave them off if preferred. Or do half with, half without.
How to make 7 layer dip
This recipe is SO easy to make and comes together super quickly. Layer the ingredients as follows:
- Layer the bean mixture on the bottom.
- Next layer the sour cream and guacamole.
- Pour the salsa on top.
- Add some cheese.
- Then add your favorite toppings such as tomatoes, green onions, olives, jalapenos, cilantro.
Tips for success
- Use thick salsa! I like Old El Paso thick ‘n chunky. Make sure to pour out any extra liquid before adding so the dip doesn’t get runny.
- You can add taco meat as an extra layer if preferred. Add it between the refried beans and sour cream layers.
- This dip tastes best if made day of. You can assemble the bean and sour cream layers ahead of time, then add the others before serving.
- Add a Tablespoon or ranch seasoning mix to the sour cream layer for extra flavor.
- Can swap salsa layer with more chopped tomatoes if preferred. Or use pico de gallo for either of those two layers.
- For a few less layers, try making a 5 layer dip instead.
5 star review
“This was the best! Brought it to a huge super bowl potluck where there were 7 7-layer dips. Everyone told me this one was the best.”-M
- Baking dish: This is my favorite method because the dip gets more spread out. You get more of the toppings in every bite! Use a 9×13″ baking dish.
- Trifle: Layer the dip in a trifle bowl for a fancier touch (check out the picture below the recipe). I also added a fun chalkboard label to the front of the dish.
- Individual cups: Make individual 7 layer dip cups by servings in plastic cups. This is a fun way to make sure everyone gets a bite and there’s no double dipping!
More delicious party dips:
- 5-Layer Greek Dip
- Crockpot Queso Blanco
- Cheesy Chicken Enchilada Dip
- Slow Cooker Spinach Artichoke Dip
- Cream Cheese and Chili Queso
7 Layer Dip Recipe
- 31 ounce can refried beans
- 8 ounces cream cheese (softened, optional)
- 3 Tablespoons taco seasoning (1 packet)
- 1 1/2 cups sour cream
- 2 cups guacamole
- 1 1/2 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)
- 1/4 cup chopped cilantro (optional)
- 1 bunch green onions (sliced thin, optional)
- 1/2 lime (optional)
- s&p to taste
For serving: Tortilla chips or Fritos
- In a small bowl, stir together beans, cream cheese (if desired) and taco seasoning. I like to microwave the cream cheese for about 20 seconds beforehand, to make sure it’s smooth and creamy.
- 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 the sour cream and guacamole.
- Next add the salsa or extra tomatoes on top of guacamole. Then add the cheese, tomatoes, olives, onions and cilantro. Squeeze a little lime juice over the top if desired. Sprinkle salt and pepper on top.
- 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. Enjoy!
- Alternatively you can mix the cream cheese and taco seasoning in with the sour cream.
- You could also add in a Tablespoon of ranch seasoning mix to the sour cream if you prefer.
- Do not use a thin salsa, it will make the whole dip runny. If the salsa has liquid, pour it through a mesh strainer. This will remove any extra liquid and prevent your dip from becoming runny. Alternatively you can skip the salsa and add extra tomatoes.
- If you are wanting to make ahead of time, I would do the bean and sour cream layer and refrigerate. Then add the guacamole, salsa and toppings right before the event, so it stays fresh.