7 Layer Dip is a classic party favorite that’s always popular at gatherings. Layers of creamy refried beans, seasoned cream cheese, sour cream, guacamole, salsa, cheddar cheese, and fresh toppings come together to make an easy appetizer that’s perfect for sharing.
This is one of those recipes that is simple to put together but disappears quickly once the tortilla chips come out. We often make a couple of platters at the same time. When the first platter needs to be freshened up, bring out the second one and keep the leftovers refrigerated for everyone to enjoy later.
The dip can be customized with your favorite toppings, including jalapeños, cilantro, tomatoes, green onions, and black olives. Chill it well before serving so the layers have time to set.
7 Layer Dip
Ingredients
- 1 ¼ cups salsa
- 16 ounces refried beans canned
- 2 tablespoons milk
- 8 ounces cream cheese softened
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 1 cup guacamole prepared
- 1 ½ cups cheddar cheese
- ½ cup tomatoes
- 4 each green onions sliced
- Jalapenos chopped, quantity to, taste optional
- cilantro chopped to taste ,quantity to taste , optional
- black olives optional, I don't like so I do not add
Instructions
- Combine the refried beans with the milk, or use some of the liquid drained from the salsa. Mix until smooth.
- Spread the refried bean mixture evenly over a large platter or shallow serving dish. If making more than one platter, divide the mixture between the dishes.
- Place the salsa in a sieve or fine-mesh strainer and allow the excess liquid to drain. This helps keep the dip from becoming watery.
- In a mixing bowl, combine the softened cream cheese, sour cream, and taco seasoning. Beat with a mixer on medium speed until smooth and well blended.
- Carefully spread the cream cheese mixture over the refried beans.
- Spoon the guacamole over the cream cheese layer and gently spread it into an even layer.
- Spread the drained salsa over the guacamole.
- Sprinkle the cheddar cheese evenly over the salsa.
- Add the tomatoes, green onions, and any optional toppings you like, such as jalapeños, cilantro, or black olives.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled with tortilla chips or crackers.
Notes
We often make two platters when serving this for a gathering. When the first platter needs to be freshened up, bring out the second one while keeping the remaining dip refrigerated.
The dip will keep in the refrigerator for about 3–4 days. However, the longer it sits, the more the layers may bleed together and release liquid. Drain off any excess liquid before serving. It may not look as pretty as when freshly made, but it can still be very good.
Black olives are optional. We don’t use them, but they’re a traditional topping for this type of dip.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
