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+ servings
Mexican layer dip in a glass bowl with some of the dip removed.
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5 from 2 votes

Mexican 7 Layer Dip Recipe

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!
Prep Time20 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: 7 layer dip, cold bean dip, Mexican Layer dip, no bake taco dip
Servings: 16
Calories: 170kcal
Author: Nikki Lee

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.

Notes

 
  • 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.

Nutrition

Serving: 1each | Calories: 170kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 701mg | Potassium: 272mg | Fiber: 4g | Sugar: 4g | Vitamin A: 847IU | Vitamin C: 6mg | Calcium: 156mg | Iron: 1mg