7 Layer Taco Dip
This easy 7 Layer Taco Dip is a flavorful, no-cook party dip with a bean base, seasoned dairy layer, guacamole, and taco toppings. It’s a popular crowd-pleaser that can be prepped in just 20 minutes, then covered and chilled until snack time, making it a great option for game day, a potluck meal, or taco night.
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Layering this taco layer dip in a shallow dish means every chip will reach the beans, dairy layer, and guacamole in one scoop. The top of the layered dip has all those familiar taco bar extras everyone loves, from nachos and crunchy tacos. It looks good and tastes even better!
Looking for more dip recipes to pair with this one? Try my Copycat Chipotle Guacamole, this easy Pico de Gallo, or my Eggplant Salsa Dip for a tempting spread that covers all the bases. And if you want a main dish with south of the border flavors, my Taco Ramen is a delicious one-pot meal idea, and Cheesy Taco Casserole Crescent Rolls only need five ingredients.
Why You’ll Love It
- No cooking: This dip is assembled cold, so it doesn’t take up oven space or stovetop space.
- Party-friendly: It can be made ahead and kept covered in the fridge until the chips come out. I love that I can simply fix it and forget it until party time!
- Taco-night flavor: The chilled layers have the same bean, guacamole, cheese, and topping setup as a taco dip or nacho tray.
- Simple to adjust: You can make it spicier, add meat, or use homemade guacamole to customize it however you wish.
7 Layer Taco Dip Recipe Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Refried beans: The base layer. I find that smooth canned beans spread across the dish more evenly than chunky styles, but you can use either.
- Taco seasoning: Divided between the beans and dairy layer. You can use a package or try my Homemade Taco Seasoning.
- Sour cream: Part of the seasoned dairy layer. Full-fat sour cream has a thicker texture than reduced-fat, so I recommend that for easier scooping.
- Cream cheese: Cream cheese goes in the dairy layer. Brick-style cream cheese is firmer than whipped cream cheese. Don’t forget to bring it to room temperature first so it’s easier to mix in!
- Guacamole: Store-bought guacamole is fine for this dip, or you could try my Mango Habanero Guacamole for something a bit different.
- Cheddar cheese: Shredded cheddar goes over the guacamole. A block you grate yourself won’t have the powdery coating from bagged cheese, so I recommend shredding your own.
- Iceberg lettuce: Choose a firm head with crisp leaves and no brown edges.
- Tomato: Pick a ripe, firm tomato with no split skin. I recommend that you blot chopped tomato if it’s juicy.
- Black olives: Sliced black olives add a briny topping. Drain them well first.
- Green onions: Look for firm stalks with fresh green tops and no slimy ends. These are used to garnish the dip.
- Tortilla chips: Keep in mind that thick chips break less easily when scooping the thick bean layer.
Substitutions and Variations
- Include meat: Spread cooled taco-seasoned ground beef over the bean layer before adding the dairy layer. Drain it thoroughly so grease doesn’t loosen the dip.
- Add salsa: Add thick salsa between the guacamole and cheese. Drain it first if it has visible liquid, otherwise the excess liquid can make the guacamole layer slide.
- Make it spicy: Try pepper jack cheese or add diced jalapeños. If I’m using chiles, I usually use those as a top layer, so anyone who doesn’t like them can see them and scoop around to avoid them.
- Cheese swap: Use a Mexican cheese blend in place of cheddar.
- Another serving dish: A shallow square or rectangular dish can replace the pie plate. I don’t like using a deep bowl for layered dips because the lower layers are harder to reach.
How to Make This 7 Layer Taco Dip Recipe
STEP 1. Stir the refried beans with taco seasoning. Spread the mixture across the bottom of a shallow serving dish.
STEP 2. Beat the sour cream, softened cream cheese, and taco seasoning until smooth.
STEP 3. Spread the dairy mixture over the beans. Add the guacamole in an even layer.
STEP 4. Add the shredded cheese, lettuce, tomato, black olives, and green onions over the top.
STEP 5. Cover and refrigerate until chilled. Serve with tortilla chips.
Kim’s Top Tips
- Soften the cream cheese: Cold cream cheese can leave white lumps in the sour cream layer, so set it on the counter for an hour first.
- Spread with a light hand: Short spatula strokes reduce smearing between the bean and dairy layers and give a cleaner-looking result.
- Blot wet toppings: Tomato and olives can carry extra liquid. A quick blot with a paper towel protects the cheese and lettuce from sogginess.
- Chill the dip covered: Covering the dish protects the guacamole from extra air and shields the top from other fridge odors. Foil or plastic wrap is fine for this.
How to Store
- Storage: Cover and refrigerate any leftovers within 2 hours. This dip has dairy, guacamole, and cut vegetables, so it shouldn’t sit at room temperature too long.
- Refrigerator: Store leftovers for up to 2 days. Lettuce and tomato soften first, but the dip will still taste good.
- Make ahead: Assemble the dip earlier in the day and refrigerate it covered. I would add the lettuce closer to serving to ensure a crisp top.
- Freezing: Don’t freeze this dip. The dairy, guacamole, and fresh toppings can thaw watery or grainy.
Serving Suggestions
This recipe for seven layer taco dip pairs well with sturdy tortilla chips, scoop-style chips or veggies such as crisp bell pepper strips. For a bigger snack table, you might like to add Baked Rolled Tacos or Beef Tortas and perhaps this Slow Cooker Mexican Street Corn Dip too. And to drink, some summery Tinto de Verano or a refreshing pitcher of Pineapple Aqua Fresca would be ideal.
7 Layer Taco Dip Recipe FAQs
I like to serve sturdy tortilla chips or scoop-style chips. Thin chips can snap too easily in the bean layer.
The cream cheese was probably too cold. Let it soften at room temperature before mixing.
Guacamole can brown when it gets too much air, although the lime juice component can slow this process down. It’s best to cover the dip tightly and keep it chilled until serving.
7 Layer Taco Dip
Equipment
- Whisk or Electric Mixer
- 9-Inch Pie Plate or Shallow Serving Dish
Ingredients
- 16 ounces refried beans canned
- 2 tablespoons taco seasoning
- 1 cup sour cream
- 4 ounces cream cheese full-fat if possible, softened
- 1 cup guacamole
- 1 ½ cups cheddar cheese shredded
- 1 cup iceberg lettuce shredded
- 1 medium tomato diced
- ¼ cup black olives sliced
- 2 green onions thinly sliced
To Serve
- Tortilla chips or crackers or raw veggies
Instructions
- In a medium bowl, stir together the refried beans and 1 tablespoon of the taco seasoning.
- Spread this mixture evenly into a 9-inch pie plate or shallow serving dish.
- In a separate bowl with a whisk or mixer, beat the sour cream, cream cheese and remaining tablespoon of taco seasoning until smooth.
- Carefully spread this mixture over the bean layer.
- Spread the guacamole evenly over the sour cream layer.
- Sprinkle the shredded cheddar cheese over the top, followed by lettuce, diced tomato and black olives.
- Sprinkle the green onions on top as a garnish.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours, before serving to allow the flavors to blend.
- Serve chilled with tortilla chips or your preferred dippers.
Notes
- Spread to the edges: Take each layer all the way to the side of the dish so the toppings don’t gather in the middle.
- Offer a spoon: If you only have thin chips, a serving spoon saves broken chips in the dip.
- Add lettuce late: For a make-ahead dip, add the lettuce layer near serving, to avoid wilted pieces.
Nutrition Information
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