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7-layer taco dip in a baking dish with a portion scooped out
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Meaningful Eats

7-Layer Taco Dip (BEST RECIPE!)

12 servings
Our FAVORITE recipe for 7-layer dip with a few tricks that make it extra fresh and flavorful! Serve it at any party and people will gather around it until it's gone!
Wondering how to make THE BEST 7 layer taco dip? You're in the right place! Check out this post to learn all of my tricks for making this beloved appetizer.
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Total Time 30 minutes
Author Erin Collins

Ingredients

BEAN LAYER

  • 2 16-ounce cans refried beans
  • ½ cup green or red salsa

GUACAMOLE LAYER

  • 4 medium ripe avocados
  • 1-2 tablespoons fresh lime juice
  • ¼ cup cilantro finely chopped
  • Salt and pepper to taste

SOUR CREAM LAYER

  • 1 ½ cups sour cream
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • Pinch of black pepper

OTHER LAYERS

  • 2 cups Mexican cheddar or Monterey Jack cheese, finely shredded
  • 1 cup cherry tomatoes chopped
  • 1 cup black olives sliced
  • ¼ cup green onions or chives finely chopped

Instructions

  • BEAN LAYER: Mix the refried beans and salsa together until evenly combined. Smooth into the bottom of a 9x13-inch dish.
  • GUACAMOLE LAYER: Mash the avocado and lime juice together until smooth. Stir in the cilantro. Season to taste with salt and pepper. Spread over the bean layer.
  • SOUR CREAM LAYER: Mix the sour cream and seasonings together until smooth. Spread over the guacamole layer. (Spread the sour cream all the way to the edges to cover the guacamole so it doesn’t brown.)
  • OTHER LAYERS: Sprinkle the cheese, tomatoes, olives and green onions evenly over the sour cream layer.
  • Serve immediately, or cover and refrigerate until ready to serve. The dip can be made up to 8 hours in advance. Enjoy!

Notes

MAKE IT DAIRY-FREE: You can easily make this dip dairy-free! Use your favorite dairy-free sour cream. My favorite brands are Kite Hill or Forager. 
RECIPE NOTES
  • You can help prevent browning of the guacamole layer by covering the it completely with the sour cream. This keeps the oxygen out so it stays fresh until you’re ready to enjoy the dip!
  • I like to use freshly shredded cheddar or Monterey jack cheese for this classic dip recipe. It has better texture and flavor than pre-shredded cheese!
  • You can definitely customize this easy dip with your favorite taco toppings, like ground beef, ground turkey, red bell peppers, green chiles, or shredded lettuce.
To Make-Ahead: This seven-layer taco dip can be made up to 8 hours in advance. To store, cover with plastic wrap and refrigerate. Then you’ll have one less thing to worry about before your guests arrive!
To Store: Store leftovers in an airtight container or covered with plastic wrap for up to 1-2 days. Guacamole may start to turn brown and sour cream may start to separate after about a day or so.
To Freeze: I don't recommend freezing this dip.
 

Nutrition

Calories: 256kcal | Carbohydrates: 9g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 35mg | Sodium: 472mg | Potassium: 437mg | Fiber: 5g | Sugar: 3g | Vitamin A: 638IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 1mg