7 Layer Dip

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This easy 7 Layer Dip is creamy, colorful, and loaded with Tex-Mex flavor. It is the perfect make-ahead appetizer for parties and game day.

Course Appetizers

Cuisine American

Keyword dip recipes

Prep Time 15

Chill Time 30

Total Time 45

Servings

Calories 219kcal

In a small bowl, stir the chili powder into the refried beans. Spread evenly in the bottom of a 9x13-inch dish or shallow serving bowl.
In another bowl, cream the sour cream and softened cream cheese with an electric mixer until smooth. Gently spread over the bean layer.
Spoon the guacamole over the creamy layer and spread carefully.
Sprinkle evenly with shredded cheese.
Top with salsa, diced tomatoes, black olives, and green onions.
Cover and refrigerate for at least 30 minutes before serving to help the layers set.

Serving size: About ½ cup
Serve chilled with tortilla chips, scoop chips, or fresh veggie sticks.
Cover tightly and refrigerate leftovers for up to 2 days. For best texture, drain tomatoes well and add them just before serving.
Let the cream cheese soften at room temperature before mixing so the sour cream layer turns out smooth and easy to spread.
Use a thick salsa and drain off any excess liquid to help keep the dip from becoming watery.
Spoon the guacamole over the cream cheese mixture in small dollops before spreading it gently across the surface.
The bean, cream cheese, guacamole, and cheese layers can be assembled up to 24 hours ahead. Add the fresh toppings closer to serving time.
Refried black beans can be substituted for the refried pinto beans.
Pico de gallo can replace the salsa and diced tomatoes. Drain it well before adding.
For extra heat, use hot salsa, Pepper Jack cheese, or sliced jalapeños.
Freezing is not recommended because the creamy layers and fresh toppings can separate after thawing.