This easy 7 Layer Dip is always a huge hit at parties, potlucks, gamedays, and reunions. Refried beans, avocados, sour cream, cheddar, Monterey Jack, black olives, tomatoes, green onions, spices, and herbs make this dip one of our all-time favorites. Serve with fresh tortilla chips, and watch this dip disappear.
No matter the time of the year, this dip is always a hot commodity and one of the first dishes to go. I love to serve this at our neighborhood get-togethers with Crispy Fried Mushrooms, Bacon Wrapped Shrimp, Crab Rangoon Dip, and Buffalo Chicken Dip.
Impress your friends at your next party with this delicious and simple dip recipe. Perfect for any occasion, this appetizer is sure to be a crowd-pleaser. Learn how to make it in just a few easy steps.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Refried beans: I like the vegetarian kind best, but any can of refried beans, including homemade ones, will work.
- Avocado: you can mix it with a few goodies, or in a pinch, you can pick up already prepared guacamole.
- Sour cream: full-fat or light
- Cheese: finely shredded cheddar, Monterey Jack, or any Mexican blend
- Tomatoes – grape, cherry, or Roma tomatoes.
How to make 7 Layer Dip
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Combine the refried beans, Rotel tomatoes, and taco seasoning in a medium bowl. Then, spread the mixture in an even layer at the bottom of a casserole dish.
Mash the avocados, lime juice, garlic, cilantro, onion powder, salt, and cayenne in a small bowl. Then, spread that over the bean layer. Carefully spread the sour cream over the avocado layer. Sprinkle the top with the finely shredded cheese, black olives, tomatoes, and green onions. Cover and refrigerate until ready to serve.
Preparation Tips and Storage
- For a change of taste, add a layer of salsa or a bit of salsa to the sour cream layer.
- Any shredded Mexican-style cheese, including sharp cheddar, Pepper Jack, Monterey Jack, or Asadero, will work.
- For ultimate flavor, use fresh, not dried, cilantro.
- Try toppings like shredded lettuce, pickled jalapenos, Pico de Gallo, blackened corn, or diced bell peppers.
- For a healthier option, substitute plain Greek yogurt for the sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
This delicious dip can be made up to 24 hours in advance. Make sure you include the lime juice in the avocado layer, cover the dip with plastic wrap, and refrigerate.
It is best to serve within 24 hours after preparing while the ingredients are fresher. However, if covered tightly and stored in the refrigerator, it will last up to 3 days. For best results, use fresh lime juice with the avocado to help prolong that beautiful green color.
Brown the ground beef in a large skillet over medium-high heat. When it is about halfway browned, add a little chopped onion. Then add taco seasoning, salt, pepper, and a little water, beef or chicken broth, and let it simmer for a few minutes. This method works with ground chicken, turkey, or pork.
More Dip Recipes
Easy 7 Layer Dip Recipe
Ingredients
- 1 16 ounce can refried beans
- 1 10 ounce can rotel tomatoes and green chilies drained
- 1 tablespoon taco seasoning
- 3 medium avocados peeled and seeded
- 1 lime juiced
- 2 cloves garlic minced
- ¼ cup chopped fresh cilantro
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- 1 ½ cups sour cream
- 2 cups finely shredded cheddar cheese and Monterey jack cheese blend
- ½ cup sliced black olives
- 1 cup diced cherry tomatoes grape tomatoes, or roma tomatoes
- ⅓ cup sliced green onions
Instructions
- Combine the refried beans, Rotel tomatoes, and taco seasoning. Spread the mixture in a 7 x 11-inch casserole dish.
- Mash the avocado. Mix in the lime juice, garlic, cilantro, onion powder, salt, and cayenne. Spread it over the bean layer.
- Carefully spread the sour cream over the avocado layer. Top with the finely shredded cheese, black olives, tomatoes, and green onions. Cover and refrigerate until ready to serve.
Notes
- For a change of taste, add a layer of salsa or a bit of salsa to the sour cream layer.
- Make it a main meal and add a layer of cooked seasoned ground beef.
- Any shredded Mexican-style cheese will work, including sharp cheddar cheese, Pepper Jack, Monterey Jack, or Asadero Cheese.
- For ultimate flavor, use fresh, not dried, cilantro.
- Try different toppings like shredded lettuce, pickled jalapenos, Pico de Gallo, blackened corn, or diced bell peppers.
- For a healthier option, substitute plain Greek yogurt for the sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Joy K
This dip is amazing! It is super addicting too se be careful. LOL
Sonya K
This was absolutely delicious! The combination of refried beans, avocados, and sour cream, was the perfect match. I can definitely see why this dip is always a huge hit at parties and gatherings.
Lori U
Yum! I love a good dip and this looks amazing, I will have to try this out. Thanks for sharing this, I look forward to trying it.
Beth Pierce
Thanks, Lori! Enjoy!
Cathy K
This was amazing! My children loved this! I am planing on making it again, real soon. Thanks for sharing!
Beth Pierce
My pleasure, Kathy!
Michelle
Oh, yum! I’ll have to make this dip for the upcoming game nights our family will be watching for the NHL Playoffs.
Beth Pierce
Thanks, Michelle! Enjoy!
Richard Lowe
I love 7-layer dip. I used to make it a lot. I’ll add this to my recipe book.
Kim A
I made this recipe and it’s really easy and delicious. We ate it for dinner and the kids loved it too. Thanks for sharing.
Beth Pierce
My pleasure, Kim!
Stephanie
This is one of those dip recipes I just want to dive into and eat my way out of! It has the perfect combination of flavors and textures. It’s my go to recipe especially in the summertime when I want something quick and don’t want to turn the oven on.
Beth Pierce
Wonderful!