This classic 7 Layer Dip is a celebration favorite with everything there is to love in a dip. It starts with a layer of seasoned refried beans and then on to homemade guacamole, sour cream, shredded cheese, fresh tomatoes, chopped green onions, and olives. Give it a nice scoop with a crunchy tortilla chip and celebrate the fiesta in your mouth!
We love a good dip with a side of chips or crunchy veggies as a snack or an appetizer. Some of my other favorite dips include Buffalo Chicken Dip, Grilled Mexican Street Corn Dip, and our Jalapeño Popper Dip with Bacon.
Growing up, this dip was at every holiday gathering and summer party. It’s still one of my all-time favorites. The distinct layers of color and flavors always make it a crowd-pleaser, and it’s a cinch to throw together, especially if you take some shortcuts like using premade guacamole from the store.
I love it so much that I have even done a Greek twist on this 7 Layer dip, although this classic Tex Mex version is the one you see most often.
This is such a perfect recipe for any type of game day party, summer potluck, or even a backyard BBQ, especially if you are having a Mexican food theme going. But if not, this Tex Mex Dip still makes for a perfect appetizer that everyone will love.
One thing we do differently than most 7 Layer Dip recipes is that I like to bake it and serve it melty and hot! It’s not as easy to transport that way for potlucks, but if the party is at your house and you can serve this dip warm, oh man it’s good!
The trick is to bake the first four layers – beans, guac, sour cream, and cheese – until the cheese is melted before topping with the remaining layers. Obviously it’s delicious cold and we enjoy it that way too, but give it a try warm one of these days and you just might never look at 7 layer dip the same way again.
We serve this dip with tortillas chips, but it is also great with crunchy veggies for a healthier alternative. It is also gluten-free (just check the labels on those beans) and vegetarian so it’s a great option for guests with dietary needs.
Recipe Ingredients
- Refried Beans: You can make these yourself (It’s really simple in the instant pot) or just grab a couple cans at the store. Either way works great!
- Taco Seasoning: You can make your own homemade taco seasoning (highly recommend!) or grab the packets at the store.
- Guacamole: You can certainly go the store bought route – some grocery stores actually make pretty decent guac in house – but my homemade guacamole is best. You’ll need garlic, jalapeño, cilantro, lime juice, cumin, salt, and most importantly, ripe avocados.
- Sour Cream: Some 7 layer dips have you mix taco seasoning into the sour cream, but I prefer adding the seasoning to the beans and keeping the sour cream layer a beautiful, pure white. Plus, I like the flavor better this way anyway.
- Cheese: Freshly shredded cheese always melts and tastes best, but you could use pre-shredded if you aren’t planning to heat up your 7 layer dip since melting won’t be a factor. I like to use a mix of sharp cheddar and monterey or pepper jack.
- Tomatoes: Roma tomatoes are my go-to choice for this recipe but really any kind of tomato will work.
- Onions: I like to use green onions for this recipe.
- Black Olives: A couple cans of the sliced olives works great.
How to Make 7 Layer Bean Dip
- Combine the refried beans and taco seasoning in a large bowl, stirring well until smooth and combined. Spread evenly in the bottom of a 9×13-inch dish.
- Make the guacamole layer by first mashing the garlic, jalapeño, and cilantro against the bottom or sides of a large bowl with the rounded bottom of a spoon to release their juices and oils. It really makes a difference! Then add the avocados, lime juice, salt, and cumin and mash until fairly smooth. Spread the guacamole evenly over the bean layer.
- Spread the sour cream over the guacamole. Be sure to go all the way to the edges of the dish to cover the guacamole to prevent it from browning.
- Sprinkle the cheese over the sour cream layer. If you want to bake your 7 layer dip and serve it hot, this is the point when you put it into a 375°F oven for 15-20 minutes until it’s hot through and the cheese has melted.
- Top with the diced tomatoes, green onions, and olives. Serve immediately if serving warm, or refrigerate until ready to serve if you are going the cold route.
7 Layer Dip FAQ
Yes! You can make this dip a day in advance, although I recommend holding off on adding the diced tomatoes until shortly before serving. You could always chop them and store in a small container with the dip so all you have to do is sprinkle them on top.
This dip will keep for 3-4 days in the fridge. If the guacamole is exposed, it will begin to brown, but is still edible. Leftover dip is super delicious for lunch the next day!
Yes. This dip is great served cold, at room temperature, or even baked a bit until it is warm. You may just want to wait to add your fresh veggies until after you bake.
Recipe Tips
- If you don’t like one of the layers, just leave it off! Honestly, olives aren’t my favorite and I usually pick them off or only top half of the dip with them, lol. My kids love them though!
- Other layer options would be to do a layer of shredded lettuce, add some fresh or pickled sliced jalapeños for more heat, throw on some grilled corn kernels, or even bulk it up with a layer of taco meat under the cheese!
- Be sure to spread your layers as evenly as possible so they go all the way to the edges. This not only gives the best presentation, but it exposes less guacamole to the air, which is what causes it to go brown faster.
- You can make this in clear plastic cups for individual servings. It’s such a cute presentation instead of the family style approach you see here, but be warned that it is definitely extra work!
- Make this for Halloween by using a round platter and saving the sour cream for one of the last layers. Instead of spreading it, transfer the sour cream to a piping bag with a round tip and squeeze it on to make a spider’s web design on top, then make a couple of “spiders” using whole or halved olives for bodies and sliced olive pieces for legs!
Even More Dip Recipes
- Philly Cheesesteak Dip
- Trader Joe’s Lentil Bruschetta Feta Dip
- Maryland Hot Crab Dip
- Easy Refried Bean Dip
- Healthier Spinach Artichoke Dip
- Tomato Basil Bruchetta
- Bacon Blue Cheese Dip
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
7 Layer Dip
Ingredients
Bean Layer
- 32 ounces canned refried beans or 4 cups homemade
- 1/4 cup taco seasoning
Guacamole Layer
- 3-4 ripe avocados
- 1 clove garlic minced
- 1 jalapeño stem and seeds removed, finely diced
- 3 Tablespoons chopped cilantro
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cumin
Other Layers
- 2 cups sour cream
- 2 cups grated cheese
- 3-4 roma tomatoes diced
- 3-4 green onions chopped
- 4.5 ounces sliced black olives, drained
Instructions
- Combine the refried beans and taco seasoning in a large bowl, stirring well until smooth and combined. Spread evenly in the bottom of a 9×13-inch dish.32 ounces canned refried beans, ¼ cup taco seasoning
- Add the garlic, jalapeño, and cilantro to a large bowl. Use the bottom of a spoon to press and mash them against the bottom or sides of the bowl to release their juices and oils a bit. Then add the avocados, lime juice, cumin, and salt. Mash until fairly smooth. Spread the guacamole evenly over the bean layer.3-4 ripe avocados, 1 clove garlic, 1 jalapeño, 3 Tablespoons chopped cilantro, 2 Tablespoons fresh lime juice, ½ teaspoon kosher salt, ⅛ teaspoon ground cumin
- Spread the sour cream over the guacamole. Be sure to go all the way to the edges of the dish to cover the guacamole to prevent it from browning.2 cups sour cream
- Sprinkle the cheese over the sour cream layer.2 cups grated cheese
- Top with the diced tomatoes, green onions, and olives. Refrigerate until ready to serve.3-4 roma tomatoes, 3-4 green onions, 4.5 ounces sliced black olives, drained
Notes
- This dip will keep for 3-4 days in the fridge. If the guacamole is exposed, it will begin to brown, but is still edible.
- You can use 2 cups of premade guacamole in place of the homemade version in this recipe. You could also go as simple as mashed avocados with the lime juice and salt if you are in a rush or don’t have cilantro or a jalapeño on hand.
This is the absolute perfect party dip! We loved it and the kids are already asking for it again!
Thank you so much for this amazing recipe! So easy and tasty! Highly recommended!
This is a fail-proof dip! Everyone loves it!