Mexican 7 Layer Dip is one of the best, easy-to-make appetizers for any party! Layers of your favorite taco flavors come together to make a simple cold bean dip just waiting for a tortilla chip!
We love entertaining and this is the perfect snack food for any occasion and the best part is no cooking required. That is a BIG WIN!
Why you’ll love this recipe
- Simple Recipe: A few convenience items and you have an amazing dip!
- No Bake Recipe: Stay cool and keep the oven off with this delicious no bake bean dip.
- Tried and True Recipe: M family has made it time and time again and it always is so yummy and always gobbled up!
This seven layer bean dip recipe seems to always make its way onto the table when we have any kind of gathering. I remember my mom making it so often when I was growing up.
It didn't matter if we were having a game night, a super bowl party, or having the youth group over from church for a gathering, this was always on the menu!
And for good reason! People love it! I have to admit it is quite addictive. I mean it's like it just calls out for those chips to take a dunk! Once you start you have to go back for seconds! I am pretty sure that is the law! The law of 7 layer dip! Look it up y'all! 😉
And when I have a tried and true family favorite, I just have to share it with you all! So here goes!
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Ingredients
- Refried beans - A simple canned refried bean works great for this dip.
- Sour cream mixed with taco seasoning - A carton of your favorite brand sour cream and a packet of taco seasoning and stir it together.
- Guacamole - You can make it simple and buy a delicious prepared one or make it homemade for extra wow flavor!
- Salsa - I use a thick and chunky salsa, but you can use homemage or fresh. Just drain excess liquid if you do. Use the heat factor your family or crowd enjoys. I usually go for a mild or medium so everyone can enjoy it.
- Shredded cheese - I usually grab a bag to make it easy. I love sargento off the block cut sharp cheddar, but a mexican blend is delicious too.
- Tomatoes - Nice ripe and slightly firm Roma tomatoes are usually my go to, but use what you have on hand or in your garden.
- Black olives (or you can sub in green onions) - I use chopped black olives most oftern, but sliced work really well too. If you don't like olives use some sliced green onions or more color or sprinkle cilantro on top.
How to make Mexican 7 Layer Dip:
✱ Be sure to see the recipe card below for exact ingredients and instructions!
- Start with a layer of refried beans. You can really just take them out of the can and spread them on the bottom. If you want them a little smoother you can stir them up first or even add a splash of milk or cream. However, I usually just plop them in to keep it simple. The next layer will maked them nice and creamy.
- In a separate bowl combine the sour cream and taco seasoning. If you are really talented and don't spill it everywhere stirring you can do this in the sour cream container.
- Next layer on the guacamole and then follow with the sour cream mixture. Or vice versa. It's all up to you, either way is fine.
- Then follow by pouring on the salsa, sprikling on the shredded cheese.
- Chop the tomatoes sprinkle over the cheese and finally top black olives.
Sweet, simple and so delicious!
Recipe FAQS
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours leave a comment below, I'll get back to you with an answer.
No. You can simply scoop them out of the can and spread as the first layer on the bottom of the dish.
Yes, you absolutely can! Then store in the refrigerator until ready to serve. I recommend for best appearance to serve within 24 hours of making. If you need to make ahead you can also make bean, guacamole, and sour cream mixture layers and then prep other layers and add them on the day you are serving this layered taco dip.
Storage:
- Cover tightly with plastic wrap or use a container with a lid and store in the refigerator for 3 to 4 days. It can become a little watery after storing for a day. You can just drain this off and enjoy! It may not be as pretty but will still taste as delicious.
Variations or Add-Ins:
There really is no wrong way to make a Mexican 7 layer dip. While this is the way my mom made it so ya know I tend it follow her way, but you can add layers or change them to your taste. It's always good to change things up a bit now and again!
- You could mix the taco seasoning with ground beef and add that as a layer.
- Use pico de gallo instead of the salsa or tomatoes.
- Add ranch seasoning to the sour cream mixture for extra flavor.
- Use some shredded lettuce or chopped avacado as a topping.
The sky is the limit and use those things you and your family and friends love!
Ways to serve:
- Baking Dish: My mom always used this tupperwar dish that I think was technically marketed for marinating meat. It was red and had a white lid. Since I don't have one I almost always use a 9 X 13 clear baking dish.
- Trifle Bowl: A layer dip is beautiful in a trifle dish and makes for a beautiful presentation.
- Indivual Cups/Jars: For parties I sometimes make individual servings in little plastic cups. Small mason jars are nice too. They travel well so they are good for picnics. Just keep them in a cooler on ice.
- Use a thick or chunky salsa: A thicker salsa will ensure the dip is not runny or watery.
- Make sure to cover the guacamole layer completely with the sour cream layer to prevent browning of the guacamole before serving.
- Use Roma tomatoes: These tomatoes have a lesser water content and are not as juicy, so this will also helps to keep the dip from being watery.
- Make the same day you serve: For best flavor and presentation I recommend making it the day you serve it.
Tips
Other great appetizer recipes :
- Spinach and Artichoke Dip
- Slow Cooker BBQ Little Smokies
- Strawberry Jalapeno BBQ Meatballs
- Refried Bean Dip
- Easy Cheesy Skillet Meatballs
- or Mini Tostada Bites from Norine's Nest
Mexican 7 Layer Dip Recipe
Ingredients
- 16 ounce can refried beans
- 12 ounce guacamole
- 16 ounce sour cream
- 1 packet taco seasoning
- 15.5 ounce chunky salsa
- 2 cups cheddar or Mexican blend cheese, shredded
- 1 cup Roma tomatoes, diced
- 2 ounce can black olives, sliced or diced
Instructions
- In a 9 x 13 baking dish or trifle bowl spread refried beans onto bottom of dish.
- Next spread the guacamole on top of bean layer.
- Mix taco seasoning with sour cream and then spread on top of the guacamole layer.
- Pour and spread chunky salsa over the sour cream mixture.
- Sprinkle cheese over salsa and then top with tomatoes.
- Lastly garnish with black olives.
✱ Nikki's Tips
- Use a thick or chunky salsa: A thicker salsa will ensure the dip is not runny or watery.
- Make sure to cover the guacamole layer completely with the sour cream layer to prevent browning of the guacamole before serving.
- Use Roma tomatoes: These tomatoes have lesser water content and are not as juicy, so this will also help to keep the dip from being watery.
- Make the same day you serve: For the best flavor and presentation I recommend making it the day you serve it.
Kathleen Pope says
Like you, I grew up on this dip and haven't made it in years! Made it last night for a potluck, I barely had to wash the dish, I think someone licked it clean!