Mexican Layer Dip (7 Layer Dip)

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Mexican layer dip is a cool, creamy layered dip appetizer with beans, guacamole, salsa, and cheese. Easy to make, always a hit, and perfect with chips!

Try my jalapeno popper cheese ball or black bean and corn salsa next!

Why You'll Love This Recipe

• It’s a guaranteed crowd-pleaser. Everyone knows what to do when this dip hits the table.
• You can make layered dip ahead or throw it together last minute.
• No heating, no fuss—just layer and serve with tortilla chips.

Seven layer dip (a.k.a. Mexican layer dip) is an essential game day snack and potluck classic. It’s built with familiar Tex-Mex ingredients, layered in a dish, and served cold—so it’s super easy to prep and transport. You can make everything from scratch or use store-bought shortcuts and still get rave reviews.

Whether you're hosting or bringing a dish to share, this easy layered dip always gets scooped up fast!

Ingredients You'll Need

• Refried beans – Use pinto or black refried beans. Packaged beans are quick and easy, but homemade beans will take this dip to the next level.
• Taco seasoning – Adds flavor to the beans or sour cream. Use your favorite store-bought blend or make your own.
• Water (or similar) – A splash of water, salsa, or even sour cream can help loosen thick beans and make them easier to spread.
• Salsa – Fresh pico de gallo or restaurant-style salsa adds bold flavor and a pop of color. Jarred salsa works too.
• Guacamole – Homemade guac is unbeatable, but good packaged options work if you're short on time.
• Sour cream – Adds a cool, creamy layer. You can also mix it with taco seasoning for a tangy, festive twist.
• Shredded cheese – A Mexican blend is great, or shred your own cheddar or Monterey Jack.
• Black olives – Sliced canned olives add that salty bite. Slice whole olives if that’s what you have.
• Green onions – Thinly sliced green onions or chives add freshness and color.

How to make layered Mexican dip

Start by mixing the beans with taco seasoning and a splash of bean juice or water. This adds flavor and softens the beans so they spread easily. The texture should be smooth and spreadable—not runny.

If using fresh pico de gallo, drain it using a fine mesh strainer to remove excess liquid. Then spread the beans evenly as the first layer in your serving dish.

Gently spread the guacamole over the beans, followed by salsa and then sour cream. Dollop each layer across the surface first, then carefully smooth it out to keep the layers clean. Spreading to the edges looks especially nice in a glass dish.

Finish with shredded cheese, black olives, green onions, and a spoonful of pico de gallo for extra color and freshness.

Cover and refrigerate for up to 24 hours for the freshest layers. Serve chilled with tortilla chips and enjoy!

Recipe Tips

This layered Mexican dip is simple to make, and these tips will help keep your layers neat and party-ready:

• Cool any warm ingredients like refried beans or taco meat before layering to prevent melting or blending the cold layers.
• Drain the salsa well. Use a fine mesh strainer to remove excess liquid so it doesn’t seep into the other layers.
• Use well-chilled ingredients. Cold guacamole and sour cream help the dip hold its shape and keep layers distinct.
• Spread gently. Add wetter layers in dollops and smooth with an offset spatula or the back of a spoon to avoid disturbing the layer underneath.
• Keep guacamole green. Layering it under the sour cream creates a barrier from air, helping it stay vibrant and fresh-looking longer.
• For easier scooping, let the dip sit at room temperature for about 20 minutes before serving. Serve chilled with tortilla chips and enjoy!

Want to Make The Layers from Scratch?

If you have a few extra minutes, making any of the layers from scratch adds incredible flavor and texture. Here are a few simple upgrades that take this layered dip to the next level:

• Homemade Refried Beans – Skip the can and make a batch of refried pinto beans or refried black beans for unbeatable flavor and creaminess.
• Taco Seasoning – Mix up a quick batch of homemade taco seasoning using pantry spices. It’s fresher, more customizable, and often lower in sodium than store-bought packets.
• Fresh Salsa – Use homemade pico de gallo for a chunky, bright layer or try my quick and easy blender salsa recipe for a more classic flavor. Both add a burst of flavor.
• Guacamole – Homemade guacamole is always a hit and lets you control the spice and lime levels. But don’t worry—there are some great store-bought versions if you need a shortcut.

Use one or two homemade components or go all in—whatever works for your schedule. Either way, this dip is always a hit!

Can You Make 7 Layer Dip the Night Before?

Yes—7 layer dip is perfect for making the night before your party. Just layer it, cover tightly, and refrigerate for up to 24 hours. To keep the texture fresh, consider adding the salsa just before serving, especially if it’s homemade or runny—it can water down the other layers if it sits too long.

Serving Tips

This dip is best served cold or at cool room temperature, which makes it a stress-free appetizer—no heating required. Just set it out with tortilla chips, and your guests will know exactly what to do. Heads up: it disappears fast!

Here are a few tips to make serving even easier:

• Split it into two pans. This recipe makes a generous amount. Layer it into two smaller dishes so you can keep one chilled and bring it out when the first one is gone. It stays fresher and looks prettier, too.
• Let it rest before serving. Set the dip out for about 15 minutes so it softens slightly—this makes scooping easier, especially for the first few people diving in.
• Serve with a spoon, not just chips. Broken chips are no fun. Put a large spoon in the dish to encourage guests to scoop onto their plates before dipping.
• Keep an eye on time. To stay food-safe, enjoy the dip within two hours of being out at room temperature.

More Mexican Recipes

• Elote Grilled Mexican Corn
• Mango Salsa Recipe
• Mexican Street Corn Salad

📖 Recipe