7 Layer Taco Dip

A glass dish of layered taco dip topped with lettuce, tomatoes, olives, and cheese.

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This no-cook 7 layer taco dip is a great option for game day, parties or taco night. Layer this crowd-pleasing dip in layers in a shallow dish, chill it and serve with sturdy tortilla chips.

Prep Time20

Cook Time0

Total Time20

Course: Dips

Cuisine: Mexican Inspired

Diet: Vegetarian

Servings: people

Calories: 195kcal

Author: Kim Schob

Equipment

Measuring Cups
Knife
Cutting Board
Mixing Bowls
Whisk or Electric Mixer
Spatula
Box Grater
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