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–+ servings
seven layer dip in square white dish with serving spoon and scattered tortilla chips
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5 from 17 votes

Easy Mexican Layer Dip Recipe

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!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mexican, TexMex
Diet: Gluten Free, Vegetarian
Servings: 16 servings
Calories: 108kcal
Author: Traci

Equipment

Ingredients

  • 1 ½ cups Refried Beans or 15-ounce can
  • 2 tablespoons Taco Seasoning or 1 (1-ounce) packet
  • 1-2 tablespoons Bean Juice (from the can) or water
  • 2 cups Pico de Gallo or picante sauce
  • 1 ½ cups Guacamole or 12-ounce package
  • 1 cup Sour cream
  • 1 cup Mexican Cheese Blend
  • 1 (6-ounce can) Black Olives sliced
  • 1 Green Onion sliced

Instructions

  • In a small bowl, stir together BEANS, TACO SEASONING, and BEAN JUICE (or WATER) until well-combined.
    Note: The beans should be spreadable, so add more water as needed.
  • Drain excess liquid from PICO DE GALLO as needed.
  • Spread the beans evenly as the first layer in the bottom of the serving dish.
  • Spread GUACAMOLE over the beans as the second layer, followed by a layer of PICO DE GALLO, SOUR CREAM, MEXICAN CHEESE, and BLACK OLIVES.
  • Spread remaining PICO as a garnish and scatter GREEN ONIONS as the final layer.
  • Serve with tortilla chips or other corn chips.
    Note: Enjoy 7 layer dip within two hours of non-refrigeration for food safety best practices.
  • To store, cover and refrigerate up to 1 day in advance.

Video

Notes

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!

Nutrition

Serving: 4ounces | Calories: 108kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 316mg | Potassium: 140mg | Fiber: 3g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 0.4mg