Based on my mom’s classic recipe, this 7 layer dip is a perfect party appetizer or game day snack. Serve with tortilla chips for dipping!
7 layer dip might be my favorite party appetizer of all time. If you’re not familiar, this delicious dip combines creamy refried beans with zesty avocado, taco-spiced sour cream, tangy cheddar cheese, and loads of fresh fixings. It’s like bean dip meets guacamole meets pico de gallo and more. I mean, come on—pass the tortilla chips, please!
This classic 7 layer dip recipe is based on my mom’s. She made it for every party and gathering when I was growing up, which meant I spent many of those parties and gatherings next to the snack table, piling a little paper plate with as much 7 layer dip as possible (seriously, this stuff is good!).
I’ve only made a few changes to her recipe here, mixing a little salsa with the refried beans for a looser texture and brighter flavor, adding jalapeños for heat, and piling on extra fresh garnishes to balance the creamy layers of the dip. I’m obsessed with the results, and I hope you will be too!
7-Layer Dip Ingredients
Here’s what you’ll need to make this seven layer dip recipe:
- Refried beans – Make homemade refried beans, or use canned ones! I like to make this recipe with refried pinto beans, but refried black beans would also work.
- Salsa – I typically use homemade or store-bought tomatillo salsa verde in this recipe, but any kind will work. Feel free to use your favorite.
- Avocados – Tip: Buy them a day or two before making the dip so that they have time to ripen on your countertop. I almost NEVER find a perfectly ripe avocado at the store!
- Fresh lime juice – It brightens up the avocado layer.
- Sour cream – Thick whole milk Greek yogurt works too!
- Taco seasoning – You could use homemade taco seasoning here, but I actually prefer store-bought in this recipe! It adds salty, savory flavor that reminds me of my mom’s dip.
- Sharp cheddar cheese – Grate the cheese yourself for the best creamy texture and tangy flavor. The anti-caking agents on pre-shredded cheese give it a drier texture and milder flavor.
- And fresh garnishes – Diced roma tomatoes, sliced green onions, cilantro, and jalapeños take this dip over the top.
Optional topping: black olives. Ok, I have to be honest with you: I don’t love black olives on seven layer dip. My mom never used them, so to me, they seem out of place. That said, many other people love them on seven layer dip, so I don’t want to stop you from trying them! If you like, sprinkle them over the dip before serving for briny flavor.
Find the complete recipe with measurements below.
How to Make 7-Layer Dip
To make this recipe, you’ll prep each layer, then assemble the dip.
I like to use an 8×8-inch glass baking dish for assembly—it allows you to see the layers of the dip, and it’s easy to transport for parties. Another similar baking dish would work just as well. You could even assemble this dip on a large serving platter for a different look!
To prepare the layers…
- Mix the refried beans with some salsa and a little salt.
- Mash the avocados with the remaining salsa, the lime juice, jalapeños, cilantro, and salt.
- Mix the sour cream with the taco seasoning.
Note: The layers might taste overly seasoned on their own. Don’t worry! Once you combine them, they’ll create a nicely balanced dip.
To assemble the dip…
- Layer 1: Spread the refried bean mixture at the bottom of your serving dish.
- Layer 2: Top with the avocado mixture.
- Layer 3: Add the sour cream.
- Layer 4: Sprinkle with the cheese.
- Layer 5: Top with the chopped tomatoes.
- Layer 6: Garnish with scallions, jalapeños, and cilantro.
- Layer 7: I think this one’s optional! Top with black olives, if you like. 🙂
Find the complete recipe with measurements below.
How to Store and Make Ahead
You can assemble this dip up to 1 day ahead. Cover it tightly and store it in the fridge until ready to serve. If you’re making it ahead, I recommend using a baking dish or other deep container—not a platter—to limit the avocado’s contact with the air and keep it as green as possible.
Leftovers keep well, tightly covered, in the refrigerator for up to 2 days. The avocado layer will become slightly brown with time, but it should still taste great!
More Favorite Dip Recipes
If you love this 7 layer dip recipe, try one of these delicious dips next:
7 Layer Dip
Serves 12
Based on my mom’s classic recipe, this 7 layer dip is easy and delicious! Made with refried beans, guacamole, sour cream, cheddar cheese, and fresh toppings, it’s always a hit at parties and gatherings. Serve with tortilla chips!
- 1 (16-ounce) can refried beans, or 2 cups homemade refried beans
- ¾ cup salsa
- ½ teaspoon sea salt
- 2 avocados
- ½ cup chopped fresh cilantro
- 2 jalapeño peppers, 1 finely chopped, 1 thinly sliced
- 2 tablespoons fresh lime juice
- 16 ounces sour cream
- 1 (1-ounce) packet taco seasoning, 3 tablespoons
- 1½ cups grated sharp cheddar cheese
- 1 Rome Tomato, diced
- 1 bunch scallions, chopped
- 1 (2.25-ounce) can sliced black olives, drained, optional
- Chips tortilla, for serving
Prevent your screen from going dark
In a medium bowl, stir together the refried beans, ½ cup of the salsa, and ¼ teaspoon of the salt.
In another medium bowl, mash the avocados with the remaining ¼ cup salsa. Add half the cilantro, the finely chopped jalapeño, the lime juice, and the remaining ¼ teaspoon salt and stir to combine.
In a third medium bowl, stir together the sour cream and taco seasoning.
To assemble the dip, evenly spread the refried bean mixture at the bottom of an 8×8-inch baking dish or similarly sized serving dish. Spread the avocado mixture into an even layer on top, then spread the sour cream mixture into another even layer on top of that. Evenly sprinkle with the cheese, then top with the tomatoes, scallions, jalapeño slices, remaining cilantro, and black olives, if using.
Serve with tortilla chips.
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