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Classic Seven Layer Taco Dip is a great party appetizer. A cold dip made with beans, cheese, sour cream, guacamole, olives, green onions and tomatoes.
One of my favorite things about food is the ability for one bite to bring back so many memories. Take this Seven Layer Dip for instance. This is the dip that my mama would bring to every potluck we attended. It would be on the table at every BBQ and 4th of July Celebration.
I bet you remember it too! It is, after all, a classic. And whether you are hosting a game day event, backyard BBQ or just an average taco Tuesday, this dip is a must have.
And guess what? IT IS SO EASY. It is a cold dip so no cooking involved, simply layer and then dip those chips!
The hardest part is letting the dip set up in the fridge for about 30 minutes before eating to give the flavors of the layers a chance to meld.
Speaking of layers, let’s talk about them shall we?
What are the seven layers in seven layer dip?
REFRIED BEANS: Traditionally, this dip is made with pinto refried beans but you can use black beans. I also, love to substitute a can of spicy refried beans when I want to increase the heat just a bit.
TACO SEASONED CREAM: This is by far my favorite part of the whole spread. It’s actually a combination of sour cream, mayonnaise and taco seasoning. It’s creamy and really packs the taco flavor. Use your favorite taco seasoning blend or make your own.
GUACAMOLE: I prefer to make my own using this easy guacamole recipe but you can also use store-bought.
CHEESE: Use freshly grated here. I know it might seem easier to use pre-shredded cheese but freshly grated will taste better.
TOMATOES: Some recipes call for salsa but that can make the dip kind of watery. Instead, I like to use freshly diced tomatoes. Simply remove the seeds to help keep the water content down.
OLIVES: Sliced black olives are my personal favorite for this recipe.
GREEN ONIONS: Green onions add a nice pop of color as well as a hint of oniony flavor. You could substitute red or yellow onion if you like but the onion flavor will be much stronger.
These are the seven layers in this Seven Layer Taco Dip but one of the best things about this dip is that you can adapt it to use whatever you have on hand. You could do a blend of pepper jack and cheddar cheese or add some jalapeños for heat. The possibilities are really endless.
Like I said before, this dip is easy peasy. There are a few key points that you should know though:
STEP 1: The refried beans always go on the bottom. They are the heaviest, sturdiest part of the dip so it’s better that they are on the bottom.
STEP 2: At this point you could either add the guacamole or the taco seasoned sour cream first. It really doesn’t matter which goes on first. But you want these spreadable components on top of the beans and below all the other ingredients.
STEP 3: Sprinkle the freshly shredded cheese over the top.
STEP 4: Finally, add the remaining ingredients. Cover and let the whole thing refrigerate for at least 30 minutes to let the flavors meld.
DES’ TIP: Lots of party planning to do? You can make this dip up to 24 hours in advance! I wouldn’t make it any earlier than that though.
This dip will last for 3 – 4 days covered in the refrigerator.
If you like this recipe for Seven Layer Dip you’ll love these other dip recipes:
Looking for more Cinco De Mayo Recipe ideas? Check these out!
Note: This recipe was originally published in 2008. It was updated with new photos, tips and nutrition facts in 2020.
Combine the mayo, sour cream and taco seasoning in a small bowl.
Spread the refried beans on the bottom of a serving dish
Spread the taco sour cream on top of refried beans.
Spread guacamole on top.
Sprinkle the cheese, then the green onions, olives and tomatoes.
Nutrition facts for estimation purposes only.
Calories: 242 , Total Fat: 19.9g , Saturated Fat: 6g , Cholesterol: 22mg , Sodium: 651mg , Carbohydrates: 12.8g , Fiber: 3.2g , Sugar: 3g , Protein: 5.6g
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