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.
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Holly’s Recipe Highlights: 7 Layer Dip
- Flavor: This dip is creamy, cheesy, and packed with bold taco flavor, with fresh guacamole, salsa, and crunchy 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 the Scoops
- 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.
I’ve made this twice, now. Big hit every time
I’ve made this for potlucks and it was a huge hit. Easy to make ahead and sooo yummy!
I am so happy to hear this recipe was a hit Melody!
I’ve made this so many times, and it’s always a hit. I up the taco seasoning to 3 TBS. No olives. Cilantro and scallion on top. And just a tiny sprinkling of cheese. Thank you!
You’re welcome JJ! I’m so happy to hear what a hit the dip is!
Loved this! Made for a party and everyone asked for the recipe. Thank you, Holly!
Excellent recipe. One change I made was to do more sour cream (1 cup) and less cream cheese (.4 oz) Family all gave this a thumbs up
You really do a good job bringing easy and fast recipes to us thank you
So glad you’ve loved the recipes Pam! Thank you for following along!
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!