Seven Layer Tex-Mex Dip

The first time I brought this seven-layer dip to a Super Bowl party, I watched it disappear in record time while people actually argued over who got the last scoop from the corners. My friend Sarah confessed she'd been hovering near the table for twenty minutes waiting for the perfect chip-to-guacamole ratio moment.

I've learned the hard way that this dip needs at least an hour in the fridge. Once I rushed it and served it after twenty minutes—the flavors hadn't married yet and someone politely mentioned it tasted like seven separate things stacked on top of each other. Patience makes all the difference.

Ingredients

• Refried beans: The foundation layer—spreading these seasoned beans first creates a sturdy base that holds everything together
• Taco seasoning: This tiny addition transforms canned beans into something that actually tastes homemade
• Ripe avocados: Choose ones that yield slightly to gentle pressure—underripe and you'll be fighting lumps, overripe and it turns brown faster
• Lime juice: Essential not just for flavor but to keep your guacamole layer vibrant green
• Sour cream: Creates that cool, creamy contrast against the seasoned beans and spicy salsa
• Chunky salsa: Drain it really well, maybe even pat it with paper towels—watery salsa will make everything slide right off your chips
• Shredded cheddar and Monterey Jack: The double-cheese layer gives you sharpness plus melt-in-your-mouth creaminess
• Black olives: Don't skip these—they add that necessary salty bite that cuts through all the creaminess
• Shredded iceberg lettuce: Provides crunch and freshness, plus it makes the whole thing look incredibly inviting
• Green onions: That final pop of color and mild onion flavor pulls everything together

Instructions

Season and spread the beans:

Mix the refried beans with taco seasoning until fully incorporated, then spread evenly across the bottom of your 9x13-inch dish, creating a solid foundation for the layers above

Make the guacamole layer:

Mash avocados with lime juice, salt, diced red onion and tomato until combined but still slightly chunky, then carefully spread over the beans without disturbing the bottom layer

Add the cooling layer:

Spread the sour cream in an even layer over the guacamole—work gently so the green layer doesn't bleed up into the white

Layer the salsa:

Spoon the drained salsa over the sour cream, spreading carefully to maintain those distinct colorful layers everyone loves

Cover with cheese:

Sprinkle both cheeses evenly across the top, covering the salsa completely

Add the finishing touches:

Scatter black olives over the cheese, then top with shredded lettuce and green onions for that fresh crunch

Chill before serving:

Cover and refrigerate for at least one hour, then serve with plenty of sturdy tortilla chips

Save to Pinterest

Last summer my neighbor asked me to double the recipe for her daughter's graduation party, and when I arrived with two 9x13 pans, people literally clustered around them like they were hosting a celebrity. The best part was watching someone discover the bean layer at the bottom and exclaim that it just kept going.

Make It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I'm feeling virtuous, and honestly nobody has ever noticed the difference. The key is spreading it in the same thin, even layer so the texture stays consistent.

The Chip Strategy

Sturdy restaurant-style chips are non-negotiable here—those delicate ones that shatter on impact will leave your guests scraping at layers with disappointment. I once made the mistake of serving it with those paper-thin gourmet chips and watched the entire thing become a frustrating exercise in mechanics.

Party Planning Secrets

This dip actually tastes better after sitting in the fridge for a couple hours, which makes it perfect for entertaining. I like to have it ready and chilling before guests even arrive.

• Set out a small spoon for people who want to scoop deeper layers without making a mess
• Keep a small bag of backup chips nearby—this dip goes through them faster than you'd expect
• Consider making two identical dishes if you're hosting more than eight people—it will vanish

Save to Pinterest

Every time I make this now, I think about that first party and how something so simple brought so many people together, hovering around a platter with chips in hand, somehow all agreeing that this particular combination of seven layers was exactly what they needed.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, this dip actually tastes better when made ahead. Cover and refrigerate for at least 1 hour before serving, up to 24 hours. The layers need time to meld together.

→ How do I prevent the dip from becoming watery?

Drain your salsa thoroughly before adding it as a layer. Excess liquid can make the layers runny. You can also pat diced tomatoes dry before mixing into guacamole.

→ What can I substitute for sour cream?

Greek yogurt works beautifully as a lighter alternative. It provides similar tang and creaminess with less fat. Plain Mexican crema also makes an excellent substitute.

→ How should I serve seven layer dip?

Serve chilled in a shallow 9x13-inch dish with a good supply of tortilla chips for scooping. Place serving spoons alongside so guests can reach all layers easily.

→ Can I add additional layers?

Absolutely. Popular additions include pickled jalapeños for heat, diced red bell peppers for color and crunch, or a layer of seasoned ground beef for extra protein.

→ Is this dip vegetarian and gluten-free?

The base ingredients are vegetarian, but check your refried beans label to ensure no lard was used. For gluten-free serving, choose certified gluten-free tortilla chips.