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7 Layer Dip is a classic appetizer recipe with layers of seasoned refried beans, guacamole, sour cream, shredded cheese and toppings. This customizable dip recipe is perfect for any party!
Always the first to disappear, this easy 7 Layer Dip recipe is a crowd favorite!
Why I Love This Recipe
- Make Ahead – you can prepare the entire dip up to a day of ahead of time.
- Crowd Favorite – Everyone loves this dip.
- Easy to Make – You just layer ingredients in a dish; what could be easier?
- Customizable – Each ingredient is optional. You can easily omit the guacamole, or add salsa instead of tomatoes, or use different kinds of cheese.
What is 7 Layer Dip Made of?
There are (obviously) 7 layers that make up this dip, and I’ve included details like my favorite brands. They are:
- Refried Beans – A 15-ounce can of your favorite brand, or 1 ½ cups of homemade Refried Beans.
- Guacamole – I use prepared guac from the produce section because it’s easy. Wholly Guacamole is my favorite brand and the one I use exclusively. You could also make my Guacamole Recipe and use 1-2 cups for the dip and serve the rest on it’s own.
- Sour Cream – I have loyal to the Knudsen brand of sour cream for at least 20 years. Other brands work but I find that Knudsen is the creamiest.
- Cheese – I like a combination of sharp Cheddar cheese and Monterey Jack, freshly grated off-the-block cheese will have the best flavor. You can use a block grater and make the shreds a little thinner. Since you’re not melting it, a pre-shredded Mexican blend cheese can be used.
- Tomatoes – Roma tomatoes are my go-to for most recipes and for tossing in salads or garnishing my Cajun Chicken Pasta. Slice in half longways, then scoop out the seeds with a small spoon. Lay on a cutting board, cut side down, and cut into strips then dice. Sometimes I use cherry or grape tomatoes.
- Black Olives – A small can of already sliced black olives, drained. I tend to use a lot so I use all 4 ounces, but you can use just half of the can if you prefer.
- Green Onions – Use both the whites and the green tops of the onions. Again, more or less depending on preference.
Additional ingredients – I use taco seasoning to add flavor to the beans and the sour cream, and milk to make the beans creamy.
How To Make 7 Layer Dip
See the recipe card below for full, detailed instructions
- In a medium bowl, mix refried beans with a splash of milk and 1 tablespoon of taco seasoning, then spread the beans into a dish.
- Stir the guacamole to loosen it up then spread over the beans.
- Stir 1 tablespoon of taco seasoning into the sour cream then spread over the guacamole.
- Sprinkle cheese over the sour cream.
- Top with diced tomatoes, sliced olives, and green onions.
- Serve with your favorite thick tortilla chips or scoops for dipping.
FAQs
No, the dip is served chilled. If you want a hot layer dip, try my Hot 7 Layer Bean Dip.
Guacamole turns brown when it is exposed to air. As long as it is sandwiched between the beans and sour cream it should be fine. It may brown a little around the edges but will still be ok to eat.
When you’re ready to store the leftovers, cover tightly with plastic wrap, then refrigerate. The dip will be good for 2-3 days. If any of the guacamole has browned, you can just scoop that off.
Pro Tips + Variations
- You can substitute a layer of salsa or pico de gallo for the tomatoes. Just make sure to use a thick salsa, and drain off any liquid.
- Add ground beef or ground chicken, cooked seasoned with taco seasoning. Or just try my 7 Layer Taco Dip.
- A little squeeze of lime juice over the layer dip would add some brightness.
- Swap out the refried beans for mashed Mexican Black Beans.
- Try adding additional layers, like corn, cotija cheese, cilantro, or shredded lettuce.
- Serve with thick tortilla chips. The dip is a bit heavy with all the layers, so Tostitos Scoops or thick corn chips are good.
Dip Recipes to Try Next
- Crab Spinach Artichoke Dip
- Jalapeno Ranch Dressing
- Skinny Taco Dip
- Cranberry Jalapeno Dip
- Easy Black Bean Dip
7 Layer Dip
Ingredients
- 15 ounces refried beans
- 2 tablespoons milk
- 16 ounces sour cream
- 1 ounce packet taco seasoning approx. 2 tablespoons, divided
- 14 ounces guacamole
- 2 cups shredded cheddar and/or jack cheese about 4-6 ounces
- 2 Roma tomatoes seeded and chopped
- 4 ounces sliced olives drained
- 3 green onions thinly sliced (use both whites and greens)
- Tortilla chips for serving
Instructions
- Place refried beans in a bowl. Add milk and stir with a spatula or a wooden spoon until creamy. Stir in half of the taco seasoning (1 tablespoon). Spread evenly in a 13×9-inch dish.
- Stir the guacamole in the container, then spread evenly over the beans.
- Carefully stir sour cream in the container until smooth, then stir in the remaining taco seasoning until well combined. Spread evenly over the guacamole.
- Sprinkle cheese evenly over the sour cream.
- Sprinkle on tomatoes, olives and green onions.
- Cover and store in the refrigerator up to 24 hours. Serve with strong tortilla chips for scooping.
Notes
- This recipe is completely customizable. Add as little or as much of the layers as you like, or omit anything you don’t like.
- A pinch of salt mixed with the sour cream can really enhance the flavor but it is totally optional.
- Serve thick tortilla chips, corn chips or tortilla scoops.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
