7 Layer Dip is the ultimate “bring-a-dish” appetizer. It’s creamy, crunchy, salty, fresh, and scoopable—everything you want at a party, game day, or potluck. And since it’s no-bake, you can pull it together fast and save your oven for the main meal.
The secret to the best 7 Layer Dip is simple: thick layers and well-drained toppings. When you drain the salsa and pat the tomatoes dry, the dip stays firm instead of watery. Trust me, this one little step makes your 7 Layer Dip look prettier and taste better, too.
This 7 Layer Dip is a reader favorite because it’s easy, reliable, and always the first dish to get scraped clean. If you want something that feels fun and festive with almost zero stress, make this 7 Layer Dip.
Why You’ll Love This 7 Layer Dip
- No-bake and easy: Just layer, chill if you want, and serve for an easy party appetizer.
- Perfect for a crowd: One dish serves a bunch, and it’s easy to double for bigger gatherings.
- Great texture in every scoop: Creamy layers + fresh toppings + crunchy chips = the best bite.
- Make-ahead friendly: Assemble earlier so you can enjoy the party instead of cooking.
- Customizable: Swap layers, add heat, or keep it mild for family-friendly snacking.
- Better than store-bought trays: Fresher flavor, prettier layers, and way more fun to scoop.
Ingredients for 7 Layer Dip
Layer 1: Bean Base
- Refried beans (2 cans, 16 ounces each): The sturdy base that holds everything up and makes the dip hearty.
Sub: Use black bean refried beans, or mash canned black beans with a fork for a chunkier texture.
Layer 2: Creamy Taco Layer
- Sour cream (2 cups): Adds cool, creamy balance.
Sub: Plain Greek yogurt for a higher-protein swap.
- Taco seasoning (1 packet or 2 tablespoons): Brings that classic Tex-Mex flavor fast.
Tip: Start with 1 1/2 tablespoons, taste, then add more if you like it bolder.
Layer 3: Guacamole
- Guacamole (2 cups): Adds rich, fresh flavor and a smooth layer.
Sub: Mashed avocado with lime juice and salt works great.
Tip: A thin layer of salsa under the guacamole can help reduce browning, but keep it drained.
Layer 4: Salsa
- Thick salsa (1 1/2 cups, well-drained): Adds brightness and keeps each bite lively.
Shortcut: Use chunky restaurant-style salsa.
Important: Drain it so the dip doesn’t get watery.
Layer 5: Cheese
- Shredded cheddar (1 cup): Bold flavor.
- Shredded Monterey Jack (1 cup): Smooth melt and mild creaminess.
Tip: Freshly shredded cheese usually melts and tastes better than pre-shredded.
Layer 6: Fresh Topping
- Diced tomatoes (1 cup, patted dry): Fresh pop and color.
Sub: Use drained pico de gallo, but pat it dry too.
Layer 7: Finishing Toppings
- Sliced black olives (1/2 cup): Salty bite and that classic look.
Sub: Leave out if you’re not an olive fan.
- Sliced green onions (1/4 cup): Fresh onion flavor without being too sharp.
Sub: Chopped chives.
- Chopped cilantro (2 tablespoons, optional): Fresh finish.
Sub: Skip it or use extra green onions.
How to Make 7 Layer Dip
- 1. Spread the refried beans into the bottom of a 9×13-inch dish (or a deep 8×8-inch dish for thicker layers). Use the back of a spoon to smooth it into an even layer. If the beans feel stiff, stir in 1–2 tablespoons water to make them easier to spread.
- 2. Mix the sour cream and taco seasoning in a bowl until smooth. Dollop it over the beans, then gently spread it all the way to the edges. (This helps keep chips from digging straight into the bean layer.)
- 3. Layer the guacamole on top. If it sticks to your spoon, lightly wet the spoon with water and spread gently—this keeps the layers neat.
- 4. Drain the salsa in a fine-mesh strainer for 5–10 minutes, then spoon it over the guacamole in an even layer. If it still looks watery, give it a gentle press with the back of a spoon to remove extra liquid.
- 5. Sprinkle on the cheddar and Monterey Jack in an even blanket. This layer helps “lock in” the wet layers underneath.
- 6. Top with diced tomatoes (pat them dry first), then add olives and green onions. Finish with cilantro if you’re using it.
- 7. Chill for 20–30 minutes if you have time. It’s not required, but it helps the layers set so the first scoop looks extra pretty.
Reader Review: “I made this 7 Layer Dip for game day and it was the first thing gone. The layers stayed perfect and it wasn’t watery at all. Total keeper!”
Tips for Perfect 7 Layer Dip
- Drain wet toppings: Salsa and tomatoes can water out fast—drain and pat dry for clean layers.
- Use a deep dish for thick layers: A deeper dish makes scooping easier and keeps layers from sliding.
- Smooth with a damp spoon: A lightly wet spoon helps spread guacamole without pulling up layers underneath.
- Taste the seasoned sour cream: Taco seasoning brands vary—taste and adjust before layering.
- Chill before serving: A short chill helps everything set and makes the dip easier to scoop.
- Serve with sturdy chips: Thicker tortilla chips hold up best and don’t snap mid-scoop.
Variations & Substitutions
- Add a meat layer: Sprinkle 1 1/2 cups cooked seasoned ground meat (cooled) over the beans before the sour cream layer.
- Spicy version: Use hot salsa and add 1/4 teaspoon crushed red pepper or a few dashes of hot sauce to the sour cream.
- Extra fresh: Add 1 cup shredded lettuce on top right before serving (don’t add early—lettuce wilts).
- Corn + bean twist: Add 1/2 cup drained corn and 1/2 cup drained black beans on top of the salsa layer.
- Cheese swap: Use Pepper Jack for more kick, or all cheddar for classic flavor.
- Lighter option: Use Greek yogurt for the sour cream layer and reduced-fat cheese.
- Individual cups: Layer into small clear cups for a grab-and-go party appetizer.
- “Lazy” 5-layer version: Beans, seasoned sour cream, salsa, cheese, toppings—still delicious.
Storing & Reheating
- Fridge: Cover tightly and refrigerate for 2–3 days. The longer it sits, the more likely it is to release a little liquid, so it’s best within the first 24 hours.
- Refresh before serving: If you see liquid on top, blot gently with a paper towel, then add a fresh sprinkle of cheese or green onions.
- Freezing: Not recommended—dairy and guacamole don’t thaw well and the layers can separate.
Serving Suggestions
- Classic: Sturdy tortilla chips, corn chips, or thick pita chips.
- Fresh crunch: Bell pepper strips, cucumber rounds, or carrot sticks.
- Party add-ons: Serve alongside tacos, nachos, or a big bowl of chili.
- Weeknight fun: Turn leftovers into loaded nachos—spread chips on a sheet pan, add dip, and warm briefly.
If you try this 7 Layer Dip, leave a rating and a comment—I love hearing how it went. What layer do you always pile on extra: guacamole, cheese, or tomatoes?
Print
7 Layer Dip (Easy, No-Bake, Party Favorite)
- Total Time: 0 minutes (plus optional 30 minutes chill)
- Yield: About 12 servings
- Diet: Vegetarian
Description
This 7 Layer Dip is creamy, fresh, and perfectly scoopable with clean layers—an easy crowd-pleasing appetizer for game day, potlucks, and parties.
Ingredients
– 2 cans refried beans (16 ounces each)
– 2 cups sour cream (or plain Greek yogurt)
– 1 packet taco seasoning (or 2 tablespoons, to taste)
– 2 cups guacamole (or mashed avocado with lime juice and salt)
– 1 1/2 cups thick salsa, well-drained
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup diced tomatoes, patted dry
– 1/2 cup sliced black olives
– 1/4 cup sliced green onions
– 2 tablespoons chopped cilantro (optional)
– Tortilla chips, for serving
Instructions
1. Spread refried beans evenly in a 9×13-inch dish (or deep 8×8-inch dish). If stiff, stir beans with 1–2 tablespoons water to loosen.
2. Mix sour cream and taco seasoning until smooth. Spread over the beans.
3. Spread guacamole in an even layer.
4. Drain salsa 5–10 minutes, then spoon and spread over the guacamole.
5. Sprinkle cheddar and Monterey Jack evenly on top.
6. Top with tomatoes, olives, green onions, and cilantro if using.
7. Chill 20–30 minutes (optional) for neater scoops. Serve with sturdy tortilla chips.
Notes
– Key tip: Drain salsa and pat tomatoes dry to prevent watery dip.
– Make-ahead: Assemble up to 8 hours ahead; add tomatoes and green onions right before serving for best freshness.
– Individual cups: Layer into small clear cups for easy party servings.
– Tools: 9×13-inch dish, fine-mesh strainer, mixing bowl.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Tex-Mex