Layered with refried beans, pico de gallo, sour cream, guacamole, and more, this 7 Layer Dip is a classic party dip perfect for game day, potlucks, and more. Serve with tortilla chips or Fritos and watch it disappear!
Easy 7 Layer Dip Recipe
When it comes to party dips, everyone seems to have their own version of a 7 Layer Dip, loaded with all of your favorite Mexican or Tex-Mex flavors. This is my version, which is always a huge hit in our house and one of the first things to disappear on game day. I make this for almost any indoor party or potluck.
This 7 layer bean dip features layers of creamy refried beans with chunky salsa and cream cheese, sour cream with the traditional taco seasoning, guacamole, and more. While you can get the salsa, pico de gallo, and guacamole at the store, I love making my own and think it makes this recipe even better.
What are the 7 layers in 7 layer dip?
The layers in a 7 layer dip vary from recipe to recipe but usually include a layer of beans or meat, sour cream seasoned with taco seasoning, guacamole, cheese, pico de gallo or tomatoes, olives, and scallions. We love our version, but I’ve included some easy variations on different layers for the dip below.
7 Layer Bean Dip Ingredients
Here’s what you will need to make this 7 Layer Bean Dip recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Refried beans – Easy canned refried beans.
- Chunky salsa – This gets mixed in with the beans. You can buy a jar at the store or make our restaurant-style salsa. Make sure it is a chunky salsa and not thin, as it will make the layer runny.
- Cream cheese (optional) – This adds a nice creamy touch mixed into the bean layer.
- Taco seasoning – We love our homemade taco seasoning for this recipe.
- Sour cream – One of the key layers in 7-layer dip.
- Guacamole – Homemade guacamole is always best, though you can find it prepared at the store.
- Mexican cheese blend – Finely shredded is best. If you can’t find a Mexican blend, cheddar will work.
- Pico de gallo – Our homemade Pico de gallo is made with tomatoes, onions, and jalapeno which provide so much more flavor than just tomatoes alone.
- Scallions – A subtle onion and peppery flavor and a nice pop of green color on top.
- Tortilla chips – These are the perfect dippers for serving. Fritos also work.
There are many variations on this classic recipe – there’s really no wrong way to make it! We love our recipe, but here are some ways to change it up:
- Salsa. Use mild, medium, or hot salsa depending on your preference. Make sure it’s chunky and not thin, or your bean layer could end up runny.
- ROTEL. The salsa can be replaced with ROTEL (mild diced tomatoes with green chilies).
- Tomatoes. The Pico de Gallo can be replaced with chopped Roma tomatoes.
- Ranch seasoning. 1 tablespoon of ranch seasoning can be mixed with the sour cream instead of taco seasoning for a different flavor.
- Lettuce. Add a layer of shredded lettuce.
- Taco meat. Add a layer of taco meat.
- Change the combos. You could mix the cream cheese in with the sour cream and taco seasoning instead of the beans. Alternatively, you could also mix the taco seasoning in with the refried beans and salsa instead of the sour cream.
- Don’t like cream cheese? Simply omit the cream cheese entirely, if preferred.
How to Make 7 Layer Dip
This dip is a quick and easy appetizer to pull together – perfect for game day!
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Make the bean layer. Mix together the beans, cream cheese, and salsa until no white streaks remain.
- Add the guacamole. Spread the guacamole on top of the beans.
- Make the sour cream layer. Mix together the sour cream and taco seasoning. Spread on top of the guacamole.
- Add the remaining layers. Sprinkle the cheese over the sour cream, then top with pico de gallo, black olives, and scallions.
- Refrigerate. Refrigerate for at least one hour then serve!
Tips for Success
Here are a few suggestions for making the best 7 layer dip.
- Use room temperature cream cheese. Room temperature cream cheese will combine with the refried beans much easier and without any chunks, compared to cold cream cheese.
- Drain the salsa. Draining any “juice” from the salsa will help prevent the dip from getting too watery.
- Chill before serving. While you can serve it immediately, letting this taco layer dip chill will give time for the flavors to fuse – especially the taco seasoning and cream cheese.
7 layer bean dip is typically served with tortilla chips, though Fritos are also a great option. Since there are so many layers to the dip, I recommend getting the sturdier tortilla chips, not the ones that are super thin, as they’ll likely break while you scoop the dip.
Leftover taco dip makes a great nacho topping or can be added to many other Tex-Mex recipes. You can even add it to a bed of lettuce for a taco salad.
How to Store
How long does 7 layer dip last? I don’t recommend preparing this dip more than 2 days in advance. Once served and scooped into, leftovers should be tightly covered and kept in the fridge. It will keep for a couple more days.
Keep in mind that the guacamole can start to turn brown quickly once exposed to oxygen, so we prefer it to be underneath the sour cream layer and completely covered. After a couple days, the dip might get a little watery and the layers may begin to mix. I just drain any water off. It may not look as pretty but it will still taste good!
More Easy Dip Recipes:
7 Layer Dip
- 2 (16 ounce) cans refried beans
- 3 ounces cream cheese (softened to room temperature)
- 1 cup chunky salsa (drained)
- 2 cups guacamole
- 2 tablespoons taco seasoning
- 1 1/2 cups sour cream
- 2 cups finely shredded Mexican cheese blend
- 2 cups pico de gallo
- 1 can (3.25 ounce) sliced black olives (drained)
- 3 scallions (finely sliced)
- tortilla chips or Fritos (for serving)
- In a medium bowl, stir together beans, cream cheese, and salsa until fully smooth and incorporated with no white streaks remaining.
- Spread the bean mixture onto the bottom of a 9×13-inch glass casserole dish. (Alternatively, you can use a trifle dish or individual tumbler cups.)
- Top with an even layer of guacamole.
- Mix together the sour cream and taco seasoning, then spread an even layer on top of the guacamole.
- Sprinkle the cheese over the sour cream.
- Next is a layer of pico de gallo.
- Top with black olives and then scallions.
- Cover and store in the refrigerator until ready to serve (at least 1 hour.) The dip is best to eat the day that it is made. Serve with fresh tortilla chips or Fritos. Enjoy!