Easy 7-Layer Dip
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The ultimate crowd-pleaser just got an upgrade. This Easy 7-Layer Dip features perfectly seasoned refried beans, smooth homemade guacamole, and a silky sour cream blend that holds its shape with every single scoop. It is thick, colorful, and packed with fresh Mexican-inspired flavors. Whether you are hosting game day or a casual weekend hangout, this foolproof, budget-friendly recipe takes just minutes to layer together and disappears in seconds. Grab your favorite tortilla chips and get ready for the empty dish! Watch our step-by-step video guide below to create this 7-Layer Dip at home.
- 1 can (16 oz) refried beans
- 2 garlic cloves
- 1 tsp kosher salt (plus a pinch more for the tomatoes)
- 4 avocados
- ¼ cup lime juice
- ½ cup red onion, finely chopped (divided)
- 2 tbsp jalapeño, unseeded and chopped (optional)
- 16 oz sour cream
- 4 oz cream cheese, softened
- 1 pkt taco seasoning (low-sodium preferred)
- 2 cups salsa
- 2 cups Mexican-blend cheese, shredded
- 2 plum tomatoes, diced
- 1 tbsp fresh cilantro, chopped
- 1 can (2.25 oz) sliced black olives, drained
- Tortilla chips, for serving
Adjust Servings:
💰 Estimated Total Cost: $16.72
🛒 Ingredients for Easy 7-Layer Dip
🍳 Step-by-Step Cooking Instructions
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Layer 1 (Beans): Spread the refried beans evenly into the bottom of a 9x13 or 7x11-inch baking dish.
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Prep Garlic: Mince the garlic cloves and mash them together with 1 tsp of kosher salt until a smooth paste forms. Transfer the paste to a medium bowl.
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Layer 2 (Guacamole): Add the avocados, lime juice, and ¼ cup of the chopped red onion to the bowl with the garlic paste. Mash everything together until combined. Stir in the chopped jalapeño (if using). Spread this guacamole layer evenly over the refried beans.
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Layer 3 (Sour Cream Blend): In a separate bowl, combine the sour cream, softened cream cheese, and taco seasoning. Beat with a hand mixer until completely smooth. Spread this mixture evenly over the guacamole layer, sealing it to the edges.
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Layers 4 & 5 (Salsa & Cheese): Spread the salsa smoothly over the sour cream layer, then sprinkle the shredded Mexican-blend cheese evenly over the top.
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Layer 6 (Fresh Tomato Pico): In a small bowl, toss together the diced plum tomatoes, cilantro, the remaining ¼ cup of chopped red onion, and a pinch of salt. Scatter this fresh mixture evenly over the cheese.
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Layer 7 (Olives): Top the dish by scattering the drained, sliced black olives over the tomato layer. Serve immediately with tortilla chips!
📝 Recipe Notes & Pro Tips
- Make-Ahead Tip: You can build the first three layers (beans, guacamole, and sour cream mixture) up to 24 hours in advance. Cover tightly and refrigerate. Add the salsa, cheese, fresh tomato mixture, and olives just before serving to keep the top layers crisp and prevent the dip from getting watery.
- Pro-Tip for Guacamole: Spreading the sour cream mixture completely to the edges of the dish seals the guacamole underneath, blocking out air and keeping it from turning brown.
- Prevent a Soggy Dip: Strain your salsa through a fine-mesh strainer or spoon out the excess liquid before layering it. This simple step keeps the dip thick and prevents a watery layer from gathering at the bottom of the dish.
- Soften the Cream Cheese: Make sure your cream cheese is completely at room temperature before mixing. If it is too cold, it will leave tiny white lumps in your sour cream layer instead of blending into a perfectly silky, easily scoopable cream.