Mexican Seven-Layer Dip

This classic is a dip recipe that we love as you can add to it or remove as needed. I did not have guacamole and to be honest we aren’t huge guacamole fans so I left that layer off.  You can also add diced peppers, black beans, etc. to this dip to put your own spin on it!

It’s a great dip to make ahead of time but I don’t recommend letting it sit longer than 12 hours before serving. If making ahead of time keep it chilled and wait to add the tomatoes. Place them in a storage container already chopped and add the tomatoes when ready to serve.

5 from 1 reviews
Mexican Seven-Layer Dip
Prep time
Total time
Serves: 16
  • 1 9-oz can of refried beans
  • ½ packet of taco seasoning
  • 8 oz. sour cream
  • 8 oz. guacamole
  • 1 cup shredded cheddar cheese
  • 2 cup shredded lettuce
  • 1 medium tomato or 10 cherry tomatoes, chopped
  • 2 green onions, sliced
  • 2 Tablespoons sliced pitted black olives
  • Tortilla chips or crackers
  1. In a small bowl, mix together the refried beans and taco seasoning, mix until well combined. Spread onto a 12-inch platter or in a 2-quart rectangular baking dish.
  2. Carefully add a layer of guacamole over the bean mixture, followed by a layer of sour cream .
  3. Top with cheese, lettuce, tomatoes, green onions and olives. Cover and chill until ready to serve.


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