This easy Seven Layer Dip recipe is the perfect party appetizer! Delicious layers of refried beans, Mexican salsa, fresh guacamole, sour cream, shredded cheese, fresh pico de gallo, black olives and green onions are conveniently served in individual cups with tortilla chips for dipping. Unlike the classic seven layer dip, double dipping is allowed!
Seven-Layer Dip
If you are looking for a great dip loaded with Tex Mex flavors, this traditional 7-layer dip is for you!
Served cold in individual cups, this Mexican dip is one of the easiest party appetizers to make. A great recipe for game day, tailgating, potlucks or any other celebration, this easy dip is definitely the ultimate party appetizer.
Why You’ll Love this Great Dip?
- Crowd favorites: This delicious dip is always a huge hit and one of the first dishes to disappear from every party table.
- Layers of flavors: A refried bean layer, a salsa layer, a guacamole layer, a sour cream layer, cheddar cheese, Mexican pico de gallo, olives, green onions. An incredible combination of flavors that makes this one of the best party appetizers.
- Quick and Easy: Quick prep and no cooking. That’s my favorite kind of “cooking!”
What’s in a 7 Layer Dip?
For a full list of ingredients and quantities, check the printable recipe card below.
- Pico de gallo: Fresh tomatoes, red onion, fresh cilantro, fresh lime juice, jalapeño
- Refried beans: You can use a can of refried beans or homemade refried beans seasoned with taco seasoning. Refried black beans or pinto beans can be used.
- Taco seasoning Mix: You can use homemade or store bought taco seasoning mix.
- Chunky salsa: Pick a jar of your favorite chunky salsa at the grocery store or make your own homemade salsa.
- Avocado Layer: You can make your own homemade guacamole or you can purchase pre-made guacamole.
- Sour Cream: I use full-fat plain sour cream for richness.
- Shredded Cheese: For convenience, use pre-shredded cheese. Mexican blend cheese, a combination of Monterey Jack and cheddar cheese or just cheddar cheese can be used.
- Olives: Black olives or green olives can be used.
- Green onions: This ingredient adds color and extra flavor.
How Do you Make Seven Layer Dip? (Step by Step)
For detailed instructions on how to make this Tex Mex appetizer recipe, check the printable recipe card below.
- Make pico de gallo: In a medium bowl, mix the diced onions, green chiles and chopped cilantro. Season with salt and lime juice to taste.
- Season refried beans: In a small bowl, mix the refried beans and the taco seasoning together.
- Layer it: Similar to the traditional 7-layer dip, start layering the ingredients in each individual cup. The first layer is the refried beans, then a layer of salsa. The next layer is guacamole and then the sour cream. On top of the sour cream goes the shredded cheese, the pico de gallo and finally the olives. Top with green onions as garnish. Serve with tortilla chips.
What to Serve with 7 Layer Dip?
Although you could use any dipping chip sturdy enough to scoop the layers of dip, I prefer regular tortilla chips, especially these homemade tortilla chips.
What Type of Cup to Use for this 7-Layer Dip?
Each individual serving of this seven layer dip is served in a 9-ounces clear plastic cup, also called tumbler.
How Long Does Seven Layer Dip Last?
This tasty dip is best served fresh right after it is prepared or within 2 hours of being made. Leftover dip cups will last a day in the fridge, covered with plastic wrap; however, the guacamole may oxidize and turn brown. It will be edible but not pretty.
Can you Make this Dip Ahead of Time?
Because this seven layer dip is served in individual cups, beautifully showing all the layers, the guacamole oxidizes faster – turning brown, and the other ingredients get watery and tend to bleed together quicker than if you made a full pan of dip.
For best results, layer the ingredients in each cup 2-3 hours before serving (or as close to serving time as possible).
Some of the components of the dip can be made ahead of time. Make the pico de gallo and prepare the bean mixture 1 -2 days before serving. Store each component in separate airtight containers in the fridge until ready to use.
Can you Freeze this Seven Layer Dip?
No, this is not a dip recipe that freezes well.
Dip Tips for Success
- Avocados and guacamole turn brown when exposed to air. For this reason, make the guacamole close to serving time.
- To make the seasoned beans a bit creamier, you can stir 1-3 tablespoons of sour cream into the bean and taco seasoning mixture.
- Don’t stress over having the exact amount of each ingredient. You are layering the dip so having a bit more or less of each ingredient is not a problem at all. Having extra guacamole or shredded cheese has never hurt anyone!
- This dip is best served fresh after it is prepared or within 2 hours of being made. Leftover dip cups will last a day in the fridge, covered with plastic wrap for a day however, the guacamole may oxidize and turn dark in color. It will be edible but not pretty.
- To make ahead, combine the beans and seasoning and prepare the pico de gallo. Cover both with plastic wrap and refrigerate until ready to use. Layer the dip the day you will be serving as close to serving time as possible.
- You can use 9-ounces clear plastic cups (also called tumblers).
For the photos, we used glass cups that were purchased at Michael’s. They are sold as candle holders.
Take a look at these other Tex Mex and Mexican recipes:
- Charro Beans Recipe (Mexican Frijoles Charros)
- Chile Colorado Recipe (Mexican Stew)
- Authentic Mexican Salsa Recipe (Salsa Roja)
- Birria Tacos
- Pork Chile Verde
- Mexican Mangonada Drink (Mango Smoothie)
Individual Seven Layer Dip
Ingredients
To make Pico de Gallo:
- 2 medium tomatoes diced
- 1/4 of a small red onion diced
- 1 jalapeño seeded, deveined and finely diced (keep the veins if you like it spicy)
- 1 heaping tablespoon chopped cilantro
- Salt to taste
- 1 teaspoon lime juice or more to taste
The Layers:
- 1 (15-ounces) can refried beans or 1 3/4 cups homemade refried beans
- 2 tablespoons taco seasoning
- 1 cup chunky salsa drained
- 1 cup homemade guacamole about 8 to 12 ounces store-bought
- 8 ounces sour cream
- 1 cup Mexican blend cheese or Cheddar and Monterrey Jack blend shredded
- 2 limes cut into wedges
- 1 2.25-ounces can of sliced olives, drained
- Green onions for garnish
For serving: Tortilla chips or corn chips
- Cups: 9-ounces clear plastic cups tumblers
Instructions
Make Pico de Gallo:
- In a medium sized bowl, mix the diced tomatoes, diced onions, diced jalapeño and chopped cilantro. Season with salt and lime juice to taste. Refrigerate, covered until ready to use.
- In a small mixing bowl, mix the refried beans and the taco seasoning together until well combined.
Layers:
- Layer each cup with: Refried beans, followed by salsa, then guacamole and sour cream. Add grated cheese, pico de gallo, top with sliced olives. Garnish with green onions. Serve with tortilla chips.
Recipe Notes
- Don’t stress over having the exact amount of each ingredient. You are layering the dip so having a bit more or less of each ingredient is not a problem at all. Having extra guacamole or shredded cheese has never hurt anyone!
- This dip is best served fresh after it is prepared or within 2 hours of being made. Leftover dip cups will last a day in the fridge, covered with plastic wrap however, the guacamole may oxidize and turn brownish. It will be edible but not pretty.
- To make the seasoned beans a bit creamier, you can stir 1-3 tablespoons of sour cream into the bean and taco seasoning mixture.
- To make ahead, combine the beans and seasoning and prepare the pico de Gallo. Cover both with plastic wrap and refrigerate until ready to use. Layer the dip the day you will be serving as close to serving time as possible.
- You can use 9-ounces clear plastic cups (also called tumblers).
For the photos, we used glass cups that were purchased at Michael’s. They are sold as candle holders.
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