7-Layer Dip is a classic dish layered with all your favorite taco ingredients (let’s say, 7-ISH), ready to be scooped up with your favorite chips. My personal favorite is Frito scoops, but any tortilla chips are great! This recipe is very flexible and can be made in any size dish because you can easily adjust the quantity of ingredients to fit. Just remember to not make any single layer too thick because all those layers really add up and I think the best 7-layer dips have a very thin layer of each so you can easily get a little bit of everything on each bite!
Ingredients Needed (Yep, more than 7!)
- Canned refried beans
- Guacamole
- Sour Cream
- Pico de Gallo
- Shredded Cheese
- Taco Seasoning
- Green Onions
- Chopped Cilantro
- Lime
- Queso fresco or cotija
- Olives, optional
How to Make 7 Layer Dip
- Spread refried beans on the bottom of your dish
- Top with a layer of guacamole.
- Combine sour cream with taco seasoning and spread on top of guacamole, making sure to cover all of the guacamole to prevent browning.
- Layer on Pico de gallo and squeeze lime juice over it evenly. |
- Lastly, sprinkle on shredded cheese, green onions, olives (if using), and chopped cilantro.
Serving Tip:
Another fun way to serve this dip is in individual cups. Depending on the type of gathering, you might find this easier and cleaner! Layer ingredients into clear plastic cups and top with a few tortilla chips. I’ve done this for baby showers, parties, etc.
Layered Taco Dip (7-ish Layer Dip)
Ingredients
- 14 oz can refried beans any flavor
- 1 cup prepared guacamole
- 1 cup sour cream
- 1 packet taco seasoning
- 1 cup prepared pico de gallo
- ½ – 1 cup grated cheddar cheese jack or pepper jack are also great
- ½ cup sliced green onions
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese or queso fresco
- 8 oz can sliced olives (optional) drained and chopped
Instructions
- Note: Ingredients are approximate, feel free to eyeball as your heart desires! Spread refried beans in an even layer in the bottom of a 9×13-ish dish. (You can vary the size of your dish as you please!). Spread guacamole evenly over beans.
- In a separate dish, mix sour cream with 1/2 the packet of taco seasoning (you can do this to taste) and then spread mixture over guacamole layer making sure to cover it completely to avoid browning.
- Sprinkle pico de gallo over the sour cream layer and then top with cheese, onions, cilantro and cotija. Also olives if you are using.
- Serve with tortilla chips.
Questions & Reviews
Made this for a work party this week. Oddly enough, I have never made Mexican Layer Dip before so I was a bit nervous. I left off the olives because I just really don’t like those little things. I also added a thin layer of shredded slaw mix that I chopped up some more because a friend of mine that used to make this used it in hers. It give a bit of crunch like lettuce without the concern of the lettuce getting soggy. Most people never had any clue she used the shredded cabbage instead. Genius! Anyway, I should have learned my lesson time and again with the recipes from your site… it was delish! People raved over it!! It is so good, I am making it again this weekend for an Open House we are having. Thanks yet again!
I thought most taco seasoning packets contained gluten?
Not all of them–you’ll have to check the packaging to be sure, but I know Ortega’s taco seasoning is gluten free.
Very very very good… some of my guests just used a spoon !!!!!
We were having people over to watch football and I saw this online…it sounded delicious, so I decided to make this version. It was amazing! The best 7 layer dip I’ve ever had. The cilantro is a beautiful touch…gives it such a fresh flavor – also love the salsa. I also made your guacamole and it too tasted delicious. Keep up the good work ladies!
This was really great! Everyone loved the addition of the guac. I made the guacamole and the pico using your recipes as well. I’ve never made 7-layer dip, guac, or pico before…but as always, your thorough directions made it easy! By the way, I think there’s a mistake in the printable directions. It calls for a 16 oz can of olives, but the biggest I saw was 6 oz and that was plenty. Oh, and how do I cut up a jalapeno without my hands burning for hours later??
This looks great, Kate! I love seven layer dips! :))
OMG This looks and sounds fabulous!!! Can’t wait to try it!