7 Layer Dip
A fiesta-ready, no-bake Mexican appetizer that’s fresh, colorful, and endlessly customizable. Whether you’re hosting a backyard barbecue or craving a quick Party dip for movie night, this easy recipe layers creamy Bean dip, zesty salsa, melty cheese, and more—no fuss, all flavor.
Ingredients
- refried beans 15 oz can, low-sodium or your favorite brand
- guacamole 1 cup, store-bought or homemade
- sour cream 1 cup, or whole milk Greek yogurt for extra creaminess
- taco seasoning 1 tbsp, homemade: chili powder, cumin, garlic powder, oregano
- salsa 1 cup, fresh or pico de gallo (drain excess liquid)
- black olives 1/2 cup, sliced (Kalamata or Spanish-style)
- Mexican blend cheese 1 cup, shredded (Monterey Jack, Cheddar)
- lettuce 1 cup, shredded (iceberg or romaine for crunch)
- garnish optional: chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- Place refried beans in a small bowl and stir to loosen. Combine sour cream and taco seasoning in another bowl.
- Using an offset spatula or the back of a spoon, gently create an even layer of beans in a shallow 9×9-inch dish. Tip: chill for 5 minutes to firm up.
- Spoon the guacamole over the beans, spreading carefully so the layers stay distinct. Aim for an even green blanket.
- Drop tablespoons of the seasoned sour cream on top of the guac. Then swirl gently—don’t overmix.
- Pat the salsa or pico de gallo to remove excess juice, then spread evenly. This keeps the cheese from getting soggy.
- Scatter sliced olives first (they sink less), then pile on the shredded cheese for melty goodness.
- Finish with a crisp layer of shredded lettuce—this adds visual appeal and a fresh crunch.
- Add cilantro, tomatoes, or jalapeños if you like. Cover and chill at least 15 minutes—especially helpful if you’re prepping ahead.
- Provide sturdy tortilla chips or cut vegetable sticks. Encourage guests to scoop deep so they get all seven layers in every bite.
Notes
Tips on prep: Chill the beans so they spread without sticking. Use ripest avocados for smooth guacamole. Drain salsa in a fine mesh sieve if it’s too watery.
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