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This easy to put together Tex Mex layered dip has seven layers of flavors perfect for setting out at a party or for having as an appetizer at home. Ready in under 10 minutes, this dip can be made ahead of time and simply set out for easy snacking when needed!
This Tex Mex style 7 Layer Dip is the ultimate mash up of flavors. Layers of taco seasoned bean dip, guacamole, sour cream, cheese, tomatoes, green onion and olives. This dip is served cold which makes it perfect to prep ahead of time, cover and store in the refrigerator to bring out for immediate snacking. This dip is:
- Quick and easy: only 10 minutes of prep needed. No cooking required!
- Flavorful: Loaded up with layers of all the classic Tex Mex ingredients.
- Perfect Snack food: thanks to being cold, this dip is a welcome change when set next to all the warm, cheesy appetizers that will grace a snack table.
Notes on some ingredients:
- Refried Beans: you can use homemade refried beans, or canned.
- Guacamole: homemade guacamole is always better!
- Taco Seasoning: this homemade version is free from all preservatives, of course you can also use a pre-made mix.
- Tomatoes: grape or roma tomatoes are a great option since they have less juice.
- Cheese: I prefer a mixture of mild cheddar and Monterey Jack, but you can use any cheese you prefer, Pepper Jack would be a fun option!
How to make (Step-by-step):
- Step 1 & 2: Prepare the bean dip mixture, combine the refried beans with some sour cream and taco seasoning, this makes a quick bean dip which is the base for the dip.
- Step 3 & 4: Spread the layers, the first two layers are refried beans and guacamole.
- Step 5, 6, 7 & 8: Continue layering the ingredients to create a layered dip. Sour cream, shredded cheese, then diced tomatoes, green onion and sliced olives. Cover and chill in the refrigerator for at least 30 minutes before serving.
- Tomatoes: Grape or roma tomatoes are the best option, since these varieties don’t release as much juice into the dip. This is also the reason that I prefer to use tomatoes over a Pico de Gallo or salsa, as the dip sits, the juices can affect the rest of the dip.
- Other topping options: this is a great dip to change up to make how you like. The most common layers are the first three, which include the beans, or bean dip, guacamole and sour cream. The remaining layers are easy to change. Some other options include: taco meat, diced jalapeños, fresh cilantro, or green chiles.
- Use a glass dish, this allows you and everyone else to see all of the layers in the dip!
Due to the guacamole and sour cream in the dip, I wouldn’t recommend freezing.
It depends on what is in your layers. Since this version has guacamole and sour cream in the layers, it is served cold.
Yes! Since this dip is served cold, it can be prepped and made ahead of time. Simply cover and store in the refrigerator for up to 3-4 days, uncover and it’s ready to be served.
More Snack Recipes:
Best 7 Layer Dip
- 1 (16 ounce can) refried beans or homemade refried beans
- 1 packet taco seasoning or homemade taco seasoning
- 1 cup sour cream divided
- ¾ cup guacamole
- 4 ounces cheddar cheese shredded
- 4 ounces monterey jack cheese shredded
- ½ cup tomatoes diced
- ⅓ cup green onions sliced (white and green parts)
- 1 (2 ounce can) sliced black olives drained
- In a small bowl combine the refried beans, taco seasoning, and 1/4 cup of the sour cream. Stir to combine.
- Spread the refried bean layer into the bottom of a square 8×8 glass dish or a pie dish. Smooth out the layer with the back of a spoon.
- Spread the guacamole on top of the refried beans. Smooth with the back of the spoon, then continue and do the same with the remainder of the sour cream.
- Sprinkle the shredded cheese, diced tomatoes, chopped green onion, and sliced black olives on top.
- Cover the 7 layer dip with plastic wrap and place in the refrigerator. Let the layered dip chill for at least 30 minutes, serve cold with tortilla chips.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published November 13, 2018. Updated February 4, 2022 with new images and video. Recipe remains unchanged.
Photography done by the talented @KJandCompany.co