This 7 Layer Dip is the life of the party, packed with creamy, cheesy, zesty layers that disappear fast once the chips come out. Easy to make ahead and loaded with Tex-Mex flavor, it’s the perfect appetizer for potlucks and family gatherings.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights: 7 Layer Dip
- Flavor: This dip is creamy, cheesy, and packed with bold taco flavor, with fresh guacamole, salsa, and fresh toppings in every bite.
- Time-Saving Tip: Use prepared guacamole, pre-shredded cheese, and sliced canned olives to cut down on prep time and make assembling this dip even quicker.
- Serving Suggestions: I like to top my 7-layer dip with black olives for a classic flavor, but diced tomatoes like pico de Gallo add a fresh, juicy contrast that’s just as delicious.
Total Time: 1 Hour 15 Mins (Just 15 Mins Prep!) Servings: 16, perfect for a crowd!
Ingredient Notes
- Salsa: Drain it well before layering to keep the dip thick, neat, and easy to scoop. The reserved liquid can be stirred into the refried beans for extra flavor and a smoother texture.
- Refried Beans: Canned refried beans create a sturdy, flavorful base that helps hold all the layers in place. Regular and fat-free refried beans work well in this recipe.
- Milk: A small amount of milk helps thin the refried beans, so they spread smoothly and evenly. For an extra boost of flavor, use the reserved salsa liquid instead.
- Cream Cheese: Softened cream cheese blends smoothly with the sour cream and taco seasoning, creating a rich, creamy layer that holds its shape and keeps the dip easy to scoop.
- Sour Cream: Adds a creamy texture and a tangy flavor while lightening the cream cheese layer. Greek yogurt can be used as a thicker, slightly tangier substitute.
- Cheddar Cheese: Sharp cheddar adds a bold, classic flavor and a delicious cheesy finish. Monterey Jack, pepper jack, or a Mexican cheese blend can be used for a slightly different twist.
- Black Olives or Tomatoes: Black olives add a salty, classic flavor, while diced tomatoes bring a fresh, juicy bite. Use one or both depending on your preference.
Delicious Variations
- Spicy 7 Layer Dip: Add sliced jalapeños, hot salsa, or pepper jack cheese.
- Extra Fresh: Top with diced tomatoes, shredded lettuce, cilantro, and a squeeze of lime just before serving.
- Meaty Version: Add a cooled layer of taco-seasoned ground beef between the beans and cream cheese layer.
How to Make 7 Layer Dip
- Combine the refried beans layer and spread in the bottom of the casserole dish.
- Combine the cream cheese layer and gently spread on top.
- Spoon the guacamole over top.
- Drain the salsa and spread on top.
- Top with cheese and the remaining toppings (full recipe below) before serving.
Storing Leftovers
- Storing: Keep in an airtight container in the refrigerator for up to 4 days.
- Serving: Some liquid may separate as it sits, especially from the salsa and guacamole, so drain off any excess before serving leftovers. This dip is best served cold and does not need reheating.
- For Make-Ahead Prep: Assemble the dip up to 1 day in advance. Add green onions, cilantro, tomatoes, or other fresh toppings just before serving for the best texture.
Freezing this dip is not recommended as it will become watery when defrosted.
Easy Party Dips
Did you enjoy this 7 Layer Dip? Leave a comment and rating below.
Equipment
Ingredients
- 1½ cups salsa
- 1 (16 ounce) can 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
- 1½ 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
Serving: 0.25cup | Calories: 168 | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 623mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg
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.
This dip is easy to make and always a big hit at parties! Just buy some tortilla chips for scooping and you’re ready to enjoy!
I have made this dip for years but mine is a little different. I spread refried beans, Mexican chip dip, shredded lettuce, diced tomatoes, and black olives and topped it with cheddar cheese. I should try the layer of guacamole. Love it.
tip: use whipped cream cheese to save time in softening and mixing
This is my go-to appetizer. Everybody loves it!
Do you have a cook book? How much is it?
I don’t have one yet but I hope to one day!
Turned out really well. I made this for work. I left off the black olives but feel it would be better with them included. I used pico de gallo instead of salsa, drained it as noted. Very good recipe.
I was asked by co workers for the recipe
I made this recipe to take to a neighbour’s BBQ – huge hit!! They loved it and I’ll never buy store bought again! Very easy to make and absolutely delish
Delicious! Best 7 layer dip recipe I’ve come across. 2 thumbs up for sure! Simple and quick to make, many compliments at our picnic for the dip.
This is the first time I have made a 7 Layer dip, I search many recipes and always came back you yours. The one thing I did was put the dish if the fridge after the cream cheese/sour cream layer to let it “set up” the guacamole was much easier to spread. I also saved the juice from straining the salsa to use in a Queso dip. I LOVED this….Thank you so much for sharing.
Those are great tips, thanks for sharing, Susan!
Has anyone tried baking this receipe?
I have not, but I would love to hear how it turns out if you do!!
So would I.
I made this for a family get together last weekend, & it was gone within 30 minutes. Everyone loved it!! I will be making this again, & again!
That is awesome, Marci! So happy it was such a hit.
It’s good but the ratios are off to us- too many beans, not enough guac/salsa/cheese. And the sour cream mixture is better without the taco seasoning
This was amazing. I brought this to a family event with some selective eaters and everyone loved it. I omitted the onions and included black olives and tomatoes for the true seven layers. I’ll definitely make this again.
So happy everyone enjoyed it, Mark!
I just microwaved the cream cheese until softened. It works great too!
This was delicious! Not runny at all with the strained salsa & the cream cheese/sour cream combo!! I have Celiac so always love GF recipes everyone enjoys!!
So happy you all enjoyed it! We love serving recipes like this that everyone can enjoy.
Made this, as written, for our Christmas party…then forgot to sit it out BUT is was a big hit with my hubby and his friends a couple of days later.
I love this recipe and the options to change up toppings! I think the 9×13 pan size is perfect to get a good ratio of ingredients in each scoop. Thank you!
I agree, Carrie! It’s the perfect size to get a little bit of everything in every scoop.
This went over great! I’m making again for same bunch of people, it was requested
The ingredients are awesome, however for a 9×13 dish, everything MUST be doubled(except for the retried beans) to get anything close to a “layer dip”!
We find it makes the perfect ratio for each scoop. Hope you enjoy, PF!
The video shows the taco seasoning going into the cream cheese/sour cream mix. It looks to be a bit more than 2 tablespoons. Am I seeing this wrong?
The recipe is correct as written. Enjoy!
This is yummy! I have a tip though for anyone who didn’t let the cream
Cheese soften enough like me. There was no way for me to spread it so I did a little double boiler action and with a few minutes it had warmed so I could easily get it where it needed to go! Crisis averted!
Great tip Liz, I bet that’ll help a few folks out!