Get the chips ready because this 7-layer dip delivers a playful mix of creamy, zesty, and crunchy layers that make every party instantly more delicious!
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Holly’s Recipe Highlights
This 7-layer dip recipe is one of Spend with Pennies’ most loved recipes and for good reason! It’s always one of the first appies to go.
- Flavor: Fresh, creamy, and zesty with a dash of spiciness from the taco seasoning and salsa.
- Skill Level: This taco layer dip comes together quickly with simple steps and no cooking required.
- Prep note: It tastes even better when made, prep it the night before and add the toppings before serving.
- Time-saving tips: Use pre-shredded cheese and premade guacamole
- Serving suggestions: Serve with tortilla chips or vegetables.
What’s In 7 Layer Dip?
This dip has seven layers —swap up the layers or add extras of your favorite toppings!
- Refried Beans
- Sour Cream (mixed with cream cheese and taco seasoning mix)
- Guacamole
- Salsa (drained)
- Cheese
- Green Onions
- Olives or Tomatoes
- Variations: Shake things up; instead of cheddar, use a Mexican cheese blend. Add some pickled jalapenos for a little extra heat, or get a little more creative and add shredded lettuce, bell pepper, and a sprinkle of cilantro. For a meatier take, add some cooked and seasoned ground beef.
How To Make 7 Layer Dip
- Prepare the refried bean layer (full recipe below).
- Prepare the sour cream mixture.
- Layer the ingredients in a casserole dish and top with guacamole, salsa, and toppings.
- Chill before serving.
Keep it Fresh
- These are the usual leftovers I go for after the party is over. But if you have some leftovers, keep them in an airtight container in the refrigerator for up to 4 days. Some natural separation may occur; gently drain any liquid before serving.
- Don’t freeze the dip because the fresh and creamy layers change texture.
More Favorite Appies
Did you enjoy this 7 Layer Dip? Leave a comment and rating below!
Equipment
Ingredients
- 1 ½ cups salsa
- 1 (16 ounce) can canned refried beans
- 2 tablespoons milk
- 1 (8 ounce) package cream cheese softened
- ½ cup sour cream
- 1 (1 ounce) package taco seasoning about 2 tablespoons
- 1 cup guacamole prepared
- 1 ½ cups shredded cheddar cheese
- ½ cup sliced black olives or diced tomatoes
- 4 green onions sliced
- chopped fresh cilantro for garnish, optional
Instructions
- Place salsa in a sieve and drain the liquid into a small bowl (this keeps your dip from getting runny).
- In a small bowl, combine refried beans and milk (or you can use the liquid from the salsa if you prefer). Mix until smooth and spread in the bottom of a 2 qt baking dish or pan.
- In a bowl, mix cream cheese, sour cream and taco seasoning with a hand mixer on medium speed. Dollop the cream cheese mixture over the beans and spread evenly.
- Spoon guacamole over cream cheese and gently spread. Add the drained salsa and gently spread.
- Top with cheese, olives/tomatoes and green onions.
- Chill 1 hour before serving. Serve with tortilla chips or crackers.
Video
Notes
- This dip can be prepared up to a day in advance.
- Additional toppings such as cilantro or jalapenos can be added.
- Using a hand mixer for the beans and sour cream layers ensures the dip is fluffy and easy to scoop.
- Tightly cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Some separation may occur when storing, drain off any liquid if needed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
Cuisine American, Mexican, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this for the first time for a party and followed directions. Everyone said it was the best they ever had for salsa layer dip.
Thank you
Made for a card party and I guess everyone loved it because the dish was clean at the end of the night. I swapped out the graca for green chilli only because I needed something green to replace it. Made again today and wanted to let you know how good this is.
So easy to put together and really yummy!
Holly,
This recipe turned out great, and is sooo good. I love all your recipes, so much that I just had to buy your book. I love the book and the way that you explain things about the recipes.
So glad you loved this recipe Suzie! Thank you so much for your support, I hope you enjoy the book.
Exactly how I like it!
My family loves this and it’s so easy, plus I don’t have to heat it up :)
Excellent. I used a Rubbermaid Brilliance 9.6 Cup which measured 9″X 6″and is clear so the dip looked pretty all around. I also followed the suggestion of another and chilled between layers. So pretty, so good! Only one suggestion…buy a sturdy chip like fritos scoops.
Definitely buy sturdy chips so they can hold a generous amount of the dip in each bite!