7 layer Dip Recipe

You know we take game day snacking pretty seriously around here. We’ve been doing tailgating snacks month for 12 years! We always include our favorite appetizers with football and friends! And 7-layer dip is always on the table. So, it’s actually pretty surprising that I’ve never shared my favorite recipe for it.

I’ve been making this version for many years. Sometimes it doesn’t actually have 7 layers, and sometimes I just make it for myself for dinner. I mean, it’s so easy and no cook!

But I finally thought I’d share this phenomenal dish, with all those beautiful layers. Layers and layers of flavor that are easy to throw together, and make everyone happy.

The colorful, vibrant layers not only look stunning, but taste amazing too. So, let’s take a look:

How to make

Be sure to scroll down to the printable recipe card for the official recipe!

There are as many variations of 7 layer dip as there are people who love it. I even had a family member you use to bring his “4-layer 7-layer dip” to every party.

The basic layers for 7-layer dip:

1. Refried beans: I always get a vegetarian can of refried beans. The refried black beans are also really good in this.
2. Avocados or guacamole: Layer on the smashed avocado. I don’t think it needs to be full blown guacamole. You can also go with store-bought avocado or guac. Spread in an even layer. To prevent browning, we add a little lime juice, and spread the sour cream all the way to the edges of the dish to create an air seal over the guacamole.
3. Sour cream: seasoned with a packet of taco seasoning or a homemade taco seasoning mix. I’m also a big fan of the Hidden Valley Ranch Fiesta dip mix in the sour cream layer. This adds extra flavor.
4. tomatoes: Chopped chunky Roma or plum tomatoes add a nice freshness, and they have less juice. You can also use a chunky salsa or pico de gallo. Be sure to drain excess liquid first.
5. Green chilies and black olives: Chopped, sliced, and drained before sprinkling over the top.
6. Shredded cheese: cheddar, Mexican blend, or Pepper Jack cheese are all best if freshly shredded from a block of cheese (pre-shredded cheese, though easier doesn’t taste as good). I like to melt it over the top of the dish under the broiler so it’s good and ooey gooey.
7. Garnish: add a final layer of chopped cilantro or green onions

Pro tips for the perfect dip

• Prevent watery layers: Drain the ingredients, including the tomatoes, olives, green chiles, and any salsa to prevent excess liquid from pooling at the bottom of the dip.
• Keep the guacamole green: To prevent browning, spread the sour cream all the way to the edges of the dish to create an air seal over the guacamole.
• Use the right dish: A shallow, wide serving dish is often better than a deep one. While a deep trifle bowl shows off the layers well, it can make it difficult for people to scoop all seven layers onto a chip. You can also layer the dip in small clear cups or mason jars for individual servings. These are perfect for parties or events where you want to avoid double-dipping.
• Don’t over-layer: Keep each layer relatively thin. This allows for a more balanced bite with every scoop.
• Use sturdy chips: Since the dip has many layers make sure to get sturdy tortilla chips to help scoop up those thick layers. You can also serve it with pita chips or veggie sticks, like cucumber, baby carrots, or bell peppers.
• This substantial appetizer is best served a little warm but can be served at room temperature. I also like it cold from the fridge leftover.

Changes to the recipe

Like I said, there are a bazillion ideas on how to switch up this recipe. To be honest, when I make it for myself, I use the refried beans, avocado, sour cream, and use a favorite store-bought salsa (but just a little). That’s it on my serving. No cheese for mine, please. So feel free to play around with it. Here are some starter ideas:

• Refried Beans: Add some spicy jalapeno, a spoonful of salsa, hot sauce, or taco seasoning to the refried beans
• Salsa: use salsa in place of, or in addition to that tomato layer. My homemade salsa recipe is a favorite. Or, turn up the roasty flavors with my Roasted Tomato Salsa
• Serve warm: Heat the refried beans in a pan before adding to the dish. Some people prefer the beans heated so the dip has a slightly warm base.
• Try crumbled queso fresco in place of shredded cheddar.
• Mix in cream cheese: For a richer, more stable bean or sour cream layer, mix in softened cream cheese
• Be sure to check out my 7 Layer Mediterranean Dip for a fun twist

Storage & make ahead

This layered dip is best eaten the same day it’s made, especially if you’re using fresh avocado.

You can keep leftovers tightly covered in the fridge for a couple of days, but the layers may begin to brown or get watery. If you want to make it ahead, you may want to add extra lime juice to the guacamole to keep it from turning brown.

You can make it a little ahead of time for the party though, assemble the layers a few hours ahead, and consider adding the avocado and fresh veggies closer to serving time to maintain freshness and color.