A seven-layer dip consists of layers of beans, guacamole, sour cream, olives, tomatoes, chiles and cheese making every mouthful a mini taco explosion in your mouth!
The best part about this dish is that you can swap out ANY toppings to suit the crowd! Olives not a hit, throw in some ground beef. Don’t like raw tomatoes, buy a jar of your favorite salsa and use that instead!
This dip is always a crowd pleaser! Whether at a holiday party or as part of your Super Bowl spread, this is sure to go quickly.
My mom made it for a Christmas day family gathering and it was gone so fast; I wish I would have grabbed a larger scoop. Served up with tortilla chips, it can’t be beat.
How To Make 7 Layer Bean Dip
- Seven layer bean dip begins with refried beans – I like to mix my taco seasoning in this layer to kick the flavor up a notch!
- Layer the guacamole in the middle so it doesn’t discolor.
- You can mix the guacamole with the sour cream or have them as separate layers to add more definition to the dip.
- Top with shredded cheese, olives, tomatoes+. I also love adding diced jalapenos if there are spicy fans out there!
Before serving, chill the 7 layer dip for about an hour, this brings the flavors together!
How Long Does 7 Layer Dip Last In Fridge?
7 layer dip lasts 3-4 days in the fridge. The longer it is stored, the more the layers will bleed together and it can get a bit watery (I just drain it off). After the first 24 hours, it may not look pretty, but I can assure you it will still taste uh-maz-ing!
Seven Layer Dip
Always a hit at gatherings, this classic Mexican-inspired dip is sure to please.
- 16 oz. can refried beans I used Rosarita's zesty salsa and they were so good!
- Half packet of taco seasoning
- 2 avocados
- Fresh lemon juice
- Garlic powder
- 8 oz. sour cream
- 4 1/2 oz. can of olives
- 2 large tomatoes diced
- 1 small onion chopped
- 4 oz. can chopped green chiles
- 1 1/2 c. 6 oz. shredded cheese
Combine beans and taco seasoning (I've also combined it with the sour cream, either way is yummy.) Spread in bottom of pan.
Chop avocados, squeeze lemon juice in to prevent browning. Mash and mix in garlic powder to taste. Mix avocados with sour cream, layer on top of beans.
Drain olives and sprinkle on top. Follow with tomatoes, onions, chiles, and finish with cheese.
Serve with tortilla chips