Seven Layer Dip (Printable Version)

Layered Tex-Mex dip combining creamy beans, guacamole, sour cream, salsa, cheese, and fresh veggies for gatherings.

# Ingredient List:

→ Base

01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning

→ Guacamole Layer

03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced

→ Sour Cream Layer

08 - 1 cup sour cream

→ Salsa Layer

09 - 1 cup chunky salsa, drained

→ Cheese Layer

10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions

→ For Serving

15 - Tortilla chips

# How-To Steps:

01 - Combine refried beans with taco seasoning in a medium bowl and spread evenly in the bottom of a shallow 9x13-inch dish.
02 - Mash avocados with lime juice, salt, diced red onion, and tomato until smooth but chunky, then spread over the bean mixture.
03 - Evenly spread sour cream over the guacamole layer without mixing.
04 - Top with well-drained chunky salsa carefully to maintain layer separation.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly across the salsa layer.
06 - Distribute sliced black olives evenly over the cheese layers.
07 - Finish with a layer of shredded iceberg lettuce and chopped green onions on top.
08 - Cover the dish and refrigerate for at least one hour to allow flavors to meld. Serve chilled with tortilla chips.

# Expert Advice:

01 -
  • It looks impressively complicated but takes barely twenty minutes, so you can spend more time actually enjoying your guests.
  • Every bite delivers multiple flavors and textures that somehow feel cohesive instead of chaotic.
  • You can prep it hours ahead and just grab it from the fridge when people arrive, which is basically a superpower.
02 -
  • Drain your salsa properly—excess liquid is the enemy of a beautiful, cohesive dip, and I learned this through a very soggy mistake.
  • Assemble this as close to serving time as you can, or at least a few hours ahead; putting it together too far in advance makes the lettuce wilt and the chips get stale.
03 -
  • Let your avocados come to room temperature before mashing them—they'll be easier to work with and have better texture.
  • Use a 9x13-inch shallow dish rather than something deeper, because the magic is in seeing all those distinct layers.
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