Our creamy, cheesy, loaded 7 Layer Dip makes for the best party food! Always a hit with tortilla chips and those layers are irresistible!
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Okay, the truth is that I used to hate beans. Like haaaaaaaate them.
Not because they tasted bad, just because they looked weird and mushy. I’d honestly never even TASTED beans. I just hated them for reasons none of us will ever understand.
Then, in high school, a friend dared me to taste the brown pile of goo at our favorite Mexican restaurant.
Y’all, refried beans are delicious and I’m so sorry that I lived my life hating on something when I could have been loving on it instead.
Don’t be like me.
Now I make my own refried beans recipe and then use any leftovers to make this refried bean dip.
I eventually even branched out and started to make other bean recipes like this Instant Pot Bean Soup! All hail the mighty bean!
Anyway, all this talk about beans is because my homemade 7 layer bean dip starts with a layer of beans and then it just keeps on getting more delicious, layer by layer. Ready to do this?!
Table of Contents
Dip Layers & Ingredient Notes:
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Refried Beans – The perfect first layer and base for this bean dip recipe is the refried beans. The canned kind works great for this recipe or try making them yourself if you’ve got the time!
Homemade Guacamole – I would say you could use store bought guacamole, but that might discourage you from trying my homemade recipe! It’s seriously good and makes for a perfect second layer in this dip.
Sour Cream + Cream Cheese + Taco Seasoning – The third layer is a mix of these three ingredients. Try out my taco seasoning recipe if you’ve got the ingredients to make it yourself, or just grab a packet from the store!
Shredded Cheese – Layer number four is a bunch of shredded cheese! You can use whichever kind you like. I used a package of the Mexican blend from the store, but some fresh grated cheddar is also a good choice!
Black Olives – I love the taste of the black olives in this dip, they go well with the tomatoes and the beans and cheese! You could use green olives too, or swap these out for a different topping. This is layer number five.
Diced Tomatoes – The sixth layer is fresh diced roma tomato. A bit of pico de gallo would be a great swap!
Green Onions – The last layer of this 7 layer dip! Just some simple chopped green onion to top things off.
What We Love About This Recipe!
All those layers of goodness! Really, this is a pretty amazing Mexican dip recipe for how simple it is to prepare. It’s perfect for gatherings and we pretty much never have leftovers.
How to Make 7 Layer Dip:
Gather up the ingredients for each layer and get all of those prepped and ready to go.
Spread the refried beans into the bottom of a deep dish pie plate and then start adding on the next layers, one by one.
You could easily swap these out for other toppings or even add more if you had something else in mind.
We do like to let this set in the fridge for at least 30 minutes before serving so everything melds together and gets all delicious!
Variations:
This dip can easily be changed up to suit your own personal tastes.
Hate beans? Use taco meat!
Don’t love black olives? Swap them out for something you do love or just leave them out entirely! No one is going to count your layers. 😉
No fresh tomatoes? Ro*Tel works great, but be sure to drain the juice from the can.
Swap the green onions for diced yellow onion or even pickled red onions.
Tip: Give this a squirt of fresh lime juice just before serving! It really amps up the flavor!
FAQs:
Can I store this dip recipe?
If your guests don’t finish off this 7 layer dip, you should consider finding new friends who enjoy dip as much as we do. 😉
But, not to worry, because this dip does keep pretty well, tightly covered, for a day or two.
The guacamole will start to oxidize a bit and the tomatoes might release a bit of water, but overall this dish will be fine in the fridge.
What to serve with 7 layer dip?
Tortilla chips, fresh veggies, and crackers are all great options for serving with seven layer dip.
More Mexican Favorites:
- Chicken Fajita Burgers
- Ground Beef Enchiladas
- Keto Mexican Skillet
- Air Fryer Street Corn
- Instant Pot Chicken Tacos
- Taco Stuffed Shells
- Homemade Queso
- Taco Pasta
- Crockpot Chicken Fajitas
Recipe
7 Layer Dip
This 7 Layer Dip is our favorite, because it's so thick, creamy, and cheesy! The addition of cream cheese really makes this dip stand out!
3.70 from 70 votes
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Prep20 minutes minutes
Total20 minutes minutes
Serves 16
Ingredients
- 16 ounces refried beans (about 2 cups homemade)
- 12 ounces guacamole (about 1 1/2 cups homemade)
- 16 ounces sour cream
- 8 ounces cream cheese room temperature
- 1 packet taco seasoning
- 2 cups shredded Mexican blend cheese
- 3 ounces canned sliced black olives
- 2 roma tomatoes diced
- ¼ cup chopped green onions
Instructions
Warm the refried beans in a microwave safe bowl for 2-3 minutes or until easily combined when stirring together. Spread beans into a deep dish pie plate or 8×8 baking dish.
Spread the guacamole over the top of the beans.
Add the sour cream, cream cheese, and taco seasoning to a mixing bowl and beat with an electric mixer until smooth and creamy. Spread over the guacamole.
Layer on the shredded cheese, black olives, tomatoes, and green onions.
Cover tightly and refrigerate for at least 30 minutes before serving.
Serve with tortilla chips and pork rinds for dipping.
Tips & Notes:
A squeeze of fresh lime juice over the top really amps up the freshness and makes the flavors pop.
Scroll up to read the list of variation ideas in the blog post for tips on swapping out ingredients to make this dip perfect for you!
Store tightly covered in the refrigerator for 2-3 days. The guacamole will oxidize and the tomatoes may release some liquid as it sets, but overall the dip holds up pretty well.
Nutrition Information:
Calories: 220kcal (11%)| Carbohydrates: 8g (3%)| Protein: 6g (12%)| Fat: 18g (28%)| Saturated Fat: 9g (56%)| Cholesterol: 44mg (15%)| Sodium: 590mg (26%)| Potassium: 199mg (6%)| Fiber: 3g (13%)| Sugar: 3g (3%)| Vitamin A: 820IU (16%)| Vitamin C: 5mg (6%)| Calcium: 154mg (15%)| Iron: 1mg (6%)
Author: Karly Campbell
Course:Appetizer
Cuisine:Mexican
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