This post may contain affiliate links. For more information, please see our affiliate policy.

This 7 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. 

7 Layer Dip in a clear bowl with tortilla chips in the backgound.
Table of Contents
  1. Ingredient notes
  2. Step-by-step instructions
  3. Recipe tips and variations
  4. Easy 7 Layer Dip Recipe

Ingredient notes

  • Refried beans: Canned refried beans work well here, mixed up with the taco seasoning they’re a great dip foundation.
  • Taco seasoning: One store-bought packet or make your own taco seasoning.
  • Guacamole seasoning: Mashed avocados with store-bought seasoning tastes great in the dip, but you can skip all that and make your own guacamole, too.
  • 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.

Step-by-step instructions

  1. Mix the refried beans and taco seasoning together in a bowl, then spread them in the bottom of the dish you want to serve the dip in.
  2. Spread the sour cream in a thick layer over the beans, right to the edge of the dish.
  3. Guacamole is next. Mash the avocados with the guacamole seasoning and spread that on top of the sour cream.
  4. Sprinkle on a layer of shredded cheddar cheese after that. Then the diced tomatoes, then the black olives, then finally the chopped scallions.
  5. Refrigerate the dip until you’re ready to serve.
A chip rested in 7 layer dip on a small white plate.

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.
  • Make ahead: You can definitely make this recipe a few hours ahead, but any longer and the avocado layer may begin to brown.
  • Storage: Store in the refrigerator until you are ready to serve it.
  • 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.
This 7 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!

Seven Layer Dip

This 7 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 4 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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Website | + posts

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments