Name: Seven Layer Dip (Tex-Mex Style)
Prep time: 20 min
Total time: 20 min
Cuisine: Tex‑Mex / American
Ingredients: 1 (16 oz) can refried beans; 1 (1 oz) packet taco seasoning mix; 1 (16 oz) container sour cream; 1 (8 oz) package cream cheese, softened; 1 (16 oz) jar salsa; 1 ripe tomato, chopped; 1 green bell pepper, chopped; 1 bunch green onions, chopped; 1 small head iceberg lettuce, shredded; 2 cups shredded Cheddar cheese; 1 (6 oz) can black olives, drained and sliced; 2 ripe avocados (for guacamole); ¼ cup chopped cilantro; 1½ tablespoons lime juice; ¼ teaspoon garlic salt; Black pepper to taste

A colorful and flavor-packed appetizer, this Seven Layer Dip is my go-to for parties, game days, or any time I need a crowd-pleasing snack. With layers of seasoned beans, creamy cheese and sour cream, fresh guacamole, zesty salsa, crisp veggies, and plenty of cheese, it’s the kind of dip that keeps everyone coming back for more. I love serving it with tortilla chips and watching it disappear in minutes. Seven Layer Dip (Tex-Mex Style)

Why You’ll Love This Recipe

I like how easy this layered dip is to assemble — no cooking involved, just fresh, tasty ingredients stacked beautifully. It’s hearty yet light, customizable, and always a hit at gatherings. Whether I’m keeping it vegetarian or adding some protein, it’s a versatile recipe that delivers both flavor and texture. Plus, it’s make-ahead friendly, which saves me time when prepping for a party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (16 oz) can refried beans
1 (1 oz) packet taco seasoning mix
1 (16 oz) container sour cream
1 (8 oz) package cream cheese, softened
1 (16 oz) jar salsa
1 ripe tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
2 cups shredded Cheddar cheese
1 (6 oz) can black olives, drained and sliced
2 ripe avocados (for guacamole)
¼ cup chopped cilantro
1½ tablespoons lime juice
¼ teaspoon garlic salt
Black pepper to taste

Directions

I start by making the guacamole: mash the avocados with cilantro, lime juice, garlic salt, and black pepper. Set it aside.
In a bowl, I mix the refried beans with taco seasoning and spread that as the base layer in a large serving platter or shallow dish.
I beat together the sour cream and softened cream cheese until smooth, then spread that over the bean layer.
Next, I spoon salsa gently over the creamy layer.
Then I add the guacamole on top of the salsa, spreading it evenly.
I layer the chopped tomato, green bell pepper, green onions, and shredded lettuce on top.
After that, I sprinkle the shredded Cheddar cheese generously over the veggies.
Finally, I scatter the black olive slices across the top.
I chill the dip until serving time and serve it with tortilla chips.

Servings and timing

This recipe makes about 56 small servings, which is ideal for a party or potluck setting. It takes around 20 minutes to prepare and doesn’t require any cooking, which is perfect when I’m short on time but want something delicious and presentable.

Variations

I sometimes swap out the sour cream for Greek yogurt when I want a lighter version. If I want to make it meaty, I add a layer of cooked seasoned ground beef or shredded chicken above the bean layer. For extra spice, I mix in some chopped jalapeños or use a spicier salsa. I also occasionally leave out the lettuce for a smoother, more dip-like texture.

storage/reheating

I like to assemble this dip up to a day in advance and keep it tightly covered in the refrigerator. It stores well for up to 2 days, though the fresh layers like lettuce and tomato can start to soften and release moisture over time. I don’t recommend reheating this dip, as it’s meant to be served chilled. If I have leftovers, I store them in an airtight container and scoop out portions as needed.

FAQs

How do I prevent the guacamole from browning in the dip?

I make sure to cover the entire dip tightly with plastic wrap, pressing it against the surface to limit air exposure. The lime juice in the guacamole also helps slow browning.

Can I make this dip the night before?

Yes, I often make it the night before. Just be sure to keep it well covered in the fridge and consider leaving out the lettuce until just before serving to prevent sogginess.

What can I serve with this dip besides tortilla chips?

I like to serve it with pita chips, sliced bell peppers, celery sticks, or even crunchy crackers as alternative dippers.

Is this dip gluten-free?

Yes, all the main ingredients are naturally gluten-free, but I always double-check that the taco seasoning and salsa I use are labeled gluten-free to be safe.

Can I make this in individual servings?

Absolutely. I sometimes layer the ingredients into small plastic cups for easy grab-and-go servings, especially for parties or picnics.

Conclusion

This Seven Layer Dip is a true Tex-Mex classic that never disappoints. It’s creamy, fresh, tangy, and crunchy all in one bite. I love how easy it is to adapt to different tastes and how quickly it comes together without turning on the stove. Whether I’m hosting a party or just craving something flavorful to snack on, this dip always does the trick.