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This Seven Layer Dip is made with beans, sour cream, guacamole, cheese, tomatoes, olives, and scallions. Nothing fancy and no cooking required, but together the whole combination tastes amazing when scooped up with a sturdy tortilla chip. 

Seven layer dip on a blue platee.

Seven Layer Dip is a fun, delicious way to feed the masses at parties, potlucks, and holidays. People go crazy for the stuff. I think it’s the fun combination of so many colors, textures, flavors, and the fact that you eat it with tortilla chips.

As a hostess or food contributor, I love Seven Layer Dip because it’s basically just assembly, it’s not even cooking. It’s so easy! And, you can make it a day ahead and refrigerate it overnight. It will only taste better, and it’s one less thing for you to worry about.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Seven Layer Dip Recipe

Recipe ingredients

Seven Layer Dip ingredients labeled.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Taco seasoning: to make your own taco seasoning, whisk together ¼ cup chili powder, 2 tbsp. ground cumin, 1 tbsp. paprika, 2 tsp. ground coriander, 1 tsp. cayenne pepper (or less to taste), and salt to taste (I like 2 teaspoons). Use 2 tablespoons of this mix in the Seven Layer Dip recipe.
  • Avocados: I stripped down guacamole down to its essence for this recipe, but feel free to make full-blown guacamole if you prefer.
  • Olives: I love the flavor of canned black olives in this dip, but it’s the easiest thing in the world to omit if you don’t like them.

Step-by-step instructions

  1. In a small bowl, mix the beans and taco seasoning mix. Spread in the bottom of a medium glass bowl or baking dish, then top with the sour cream.
Making seven layer dip.
  1. Halve avocados, remove the pits, and scoop out the flesh. Mash the avocados with the lime juice and salt to taste (I like ½ teaspoon), then spread on top of the sour cream layer.
Making seven layer dip.
  1. On top of the guacamole layer, add the shredded cheese, tomatoes, olives, and scallions in that order.
A bowl of seven layer dip.
  1. Serve immediately with tortilla chips or cover and chill until serving time.
A bowl of seven layer dip.

Recipe tips and variations

  • Yield: One batch of this recipe should feed 12 people as a snack or appetizer. But the recipe is easy to scale up or down to fit the group.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: You can definitely make this recipe a few hours ahead, but any longer and the avocado layer may begin to brown.
  • Delicious add-ins: Use your favorite guacamole in place of the avocado layer. Spread a layer of pico de gallo on the dip instead of raw tomatoes. Try crumbled queso fresco in place of shredded cheddar. Or, add some chopped cilantro along with the scallions.
A pile of seven layer dip with chips.

Homemade Taco Seasoning

Make your own Taco Seasoning at home in minutes with a few common pantry spices. It’s cheaper and tastier than store-bought, and you can easily customize it if you want to.

1 minute
View Recipe

More Tex-Mex party favorites

Seven layer dip on a blue platee.

Seven Layer Dip

This Seven Layer Dip recipe is made with beans, sour cream, guacamole, cheese, tomatoes, olives, and scallions. It's easy to make and always a hit at parties! 
5 from 6 votes
Prep Time 10 mins
Total Time 10 mins
Servings 12 servings (½ cup each)
Course Appetizer
Cuisine Mexican
Calories 246

Ingredients 

  • 1 (16 ounce) can refried beans
  • 2 tablespoons homemade taco seasoning or 1 packet store-bought (see note 1)
  • 8 ounces sour cream
  • 2 avocados (see note 2)
  • 2 teaspoons lime juice (from 1 lime)
  • Salt
  • 2 cups shredded cheddar cheese
  • 2 tomatoes chopped
  • 1 (3.8 ounce) can sliced olives drained (see note 3)
  • 2 scallions finely sliced
  • tortilla chips for serving

Instructions 

  • In a small bowl, mix the beans and taco seasoning mix. Spread in the bottom of a medium glass bowl or baking dish, then top with the sour cream.
  • Halve avocados, remove the pits, and scoop out the flesh. Mash the avocados with the lime juice and salt to taste (I like ½ teaspoon), then spread on top of the sour cream layer.
  • On top of the guacamole layer, add the shredded cheese, tomatoes, olives, and scallions in that order. Serve immediately with tortilla chips or cover and chill until serving time.

Recipe Video

Notes

  1. Taco seasoning: to make your own taco seasoning, whisk together ¼ cup chili powder, 2 tbsp. ground cumin, 1 tbsp. paprika, 2 tsp. ground coriander, 1 tsp. cayenne pepper (or less to taste), and salt to taste (I like 2 teaspoons). Use 2 tablespoons of this mix in the Seven Layer Dip recipe.
  2. Avocados: I stripped down guacamole down to its essence for this recipe, but feel free to make full-blown guacamole if you prefer.
  3. Olives: I love the flavor of canned black olives in this dip, but it’s the easiest thing in the world to omit if you don’t like them.
  4. Yield: One batch of this recipe should feed 12 people as a snack or appetizer. But the recipe is easy to scale up or down to fit the group.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: You can definitely make this recipe a few hours ahead, but any longer and the avocado layer may begin to brown.

Nutrition

Serving: 1serving (½ cup each)Calories: 246kcalCarbohydrates: 11gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 891mgPotassium: 269mgFiber: 5gSugar: 3gVitamin A: 745IUVitamin C: 7mgCalcium: 189mgIron: 1mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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