7 Layer Dip

Whenever I make 7 Layer Dip, I know I need to grab a scoop before I put it out because it never lasts long. It starts with seasoned refried beans, followed by a luscious sour cream and cream cheese layer, guacamole, plenty of cheddar, and all the fresh toppings.

I love making it for parties because it looks impressive without being difficult. There is no baking; you can put it together ahead of time, and it always ends up being one of the most popular dishes on the table. Just add a big bowl of tortilla chips and dig in.

I used to think the layers had to look perfectly neat, but I have learned not to worry about that. Mine are never completely even, and the toppings do not always stay in their own little sections. Once everyone starts scooping into it, none of that matters anyway. It still looks colorful, tastes delicious, and is much easier to make when you are not trying to get every layer just right. The only thing I might be strict about is the no double-dipping rule. Unless it’s just you eating it, then double-dip away!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Refried pinto beans: Stirring in the chili powder adds a little extra flavor without making the dip too spicy.
• Chili powder: Just one teaspoon gives the beans a mild Tex-Mex flavor. Add a little more if you prefer a stronger taste.
• Sour cream: Full-fat sour cream will give you the richest texture.
• Cream cheese: Let it soften at room temperature before mixing so you do not end up with any lumps in the sour cream layer.
• Guacamole: Homemade or store-bought both work well. Choose a thick guacamole so the layer does not become watery.
• Cheddar cheese: I like to shred it myself because it melts into the other layers a little better, even though this dip is served cold.
• Tomatoes: Remove the seeds and extra juice before dicing them. This keeps the top of the dip from getting watery.
• Salsa: Use your favorite mild, medium, or hot salsa. A thick, chunky salsa works best because it stays in place instead of running into the other layers. Try my garden salsa.
• Black olives: Drain them well before sprinkling them over the dip.
• Green onions: Slice both the white and green parts for the topping.

How to Make 7 Layer Dip

• Step One: In a small bowl, stir the chili powder into the refried beans. Spread evenly in the bottom of a 9×13-inch dish or shallow serving bowl.

• Step Two: In another bowl, cream the sour cream and softened cream cheese with an electric mixer until smooth. Gently spread over the bean layer.

• Step Three: Spoon the guacamole over the creamy layer and spread carefully.
• Step Four: Sprinkle evenly with shredded cheese.
• Step Five: Top with salsa, diced tomatoes, black olives, and green onions.
• Step Six: Cover and refrigerate for at least 30 minutes before serving to help the layers set.

Variations and Substitutions

• Use taco seasoning: Replace the chili powder with a teaspoon or two of taco seasoning for a little more flavor in the bean layer.
• Swap the beans: Refried black beans can be used instead of refried pinto beans. 
• Use pico de gallo: Swap the salsa and diced tomatoes for pico de gallo. Drain off any extra liquid first so the top of the dip does not get watery.
• Make it spicier: Use hot salsa, spicy guacamole, Pepper Jack cheese, or add sliced jalapeños on top.
• Try a different cheese: Monterey Jack, Tex-Mex cheese, or a Mexican-style cheese blend all work well in place of cheddar.
• Use Greek yogurt: Plain Greek yogurt can replace some or all of the sour cream. The flavor will be slightly tangier, but the dip will still be creamy.
• Add seasoned ground beef: Add a layer of cooked and cooled taco meat for a heartier dip. Make sure it is completely cool before assembling so it does not soften the other layers.
• Add corn: Sprinkle drained canned corn or thawed frozen corn over the top for extra color and sweetness.
• Leave off the olives: If black olives are not your favorite, simply leave them out. You could add extra tomatoes, green onions, or jalapeños instead.
• Make individual servings: Layer the dip in small cups or jars for parties. They are easy to serve and help prevent any double-dipping.

Storage Instructions

• Refrigerate: Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 2 days. The guacamole may darken slightly, but the dip will still be safe to eat.
• Make ahead: You can assemble the bean, cream cheese, guacamole, and cheese layers up to 24 hours in advance. For the freshest texture, add the salsa, tomatoes, olives, and green onions shortly before serving.
• Keep it from getting watery: Drain the salsa well and remove the seeds and extra juice from the tomatoes before adding them to the dip.
• Freezing: I do not recommend freezing 7-Layer Dip. The sour cream, cream cheese, guacamole, and fresh toppings can separate and become watery after thawing.

Recipe Tips and Tricks

• Pick a dish that is not too deep: I like using a 9×13-inch dish because it is easier to scoop through all the layers at once. In a deeper bowl, it can be tricky to reach the beans without breaking half your chips.
• Add the guacamole a little at a time: Spoon small dollops all over the cream cheese layer, then gently spread them together. It is much easier than dropping the whole cup in the middle and trying to push it across.
• Use the back of a spoon: You do not need any special tools to make the layers. The back of a large spoon works just fine for spreading everything out.
• Do not worry about perfect layers: They do not need to be completely even or picture-perfect. Once everyone starts digging in, nobody will notice anyway.
• Chill before serving: Give the dip at least 30 minutes in the fridge. It helps everything firm up a little, so the layers are less likely to slide around when you scoop.
• Put out sturdy chips: Thick tortilla chips or scoop-style chips are best for this dip. Thin chips tend to snap right when you finally get the perfect bite.

Dip Recipes

• French Onion Dip
• Crack Dip
• Taco Dip

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