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Seven layer dip in a clear glass dish showing all colorful layers — refried beans, guacamole, sour cream, cheese, salsa, black olives, and green onions — served with tortilla chips on a party platter

Seven Layer Dip

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Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 295 kcal

Equipment

  • 9x13 inch clear glass baking dish or wide trifle bowl
  • Mixing bowls
  • Fork or potato masher
  • Rubber spatula
  • Measuring cups and spoons

Ingredients
  

Bean Layer

  • 2 cans refried beans 16 oz each, traditional or black bean
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 tsp kosher salt or to taste

Guacamole Layer

  • 3 ripe avocados halved, pitted, and peeled
  • 2 tbsp fresh lime juice about 1 large lime
  • 1/4 cup fresh cilantro finely chopped
  • 1/2 small red onion finely diced
  • 1 clove garlic minced
  • 1/2 tsp kosher salt or to taste

Sour Cream Layer

  • 2 cups full-fat sour cream
  • 1 packet taco seasoning about 1 oz, stirred into sour cream

Cheese Layer

  • 2 cups shredded Mexican blend cheese or sharp cheddar freshly shredded preferred

Salsa Layer

  • 1.5 cups chunky salsa restaurant-style or fire-roasted for best flavor

Toppings

  • 1 can sliced black olives 4.25 oz, drained
  • 4 green onions thinly sliced
  • 1 jalapeño optional, thinly sliced
  • 2 tbsp fresh cilantro optional, for garnish

For Serving

  • 1 bag tortilla chips restaurant-style, for serving

Instructions
 

Prepare the Layers

  • Mix the refried beans with cumin, garlic powder, chili powder, and salt in a bowl until well combined. If the beans are stiff, microwave them for 60–90 seconds with 1 tablespoon of water stirred in until spreadable and smooth.
  • Make the guacamole: mash the avocados in a bowl with a fork until mostly smooth with some texture remaining. Stir in lime juice, cilantro, red onion, garlic, and salt. Taste and adjust seasoning. Set aside.
  • In a separate bowl, stir the taco seasoning into the sour cream until fully combined and smooth.

Assemble the Dip

  • Choose a clear 9x13 inch glass baking dish or a wide shallow trifle bowl so all layers are visible from the side.
  • Layer 1 — Beans: Spread the seasoned refried beans in an even layer across the bottom of the dish, reaching all the way to the edges.
  • Layer 2 — Guacamole: Gently spoon and spread the guacamole over the bean layer, covering it completely. Press it to the edges to seal off air contact.
  • Layer 3 — Sour Cream: Spread the taco-seasoned sour cream evenly over the guacamole layer, pressing gently to seal.
  • Layer 4 — Cheese: Sprinkle the shredded cheese evenly across the sour cream layer in a generous, even coat.
  • Layer 5 — Salsa: Spoon the chunky salsa evenly over the cheese layer. If the salsa is very watery, drain some of the excess liquid first.
  • Layer 6 — Black Olives: Scatter the drained sliced black olives evenly over the salsa.
  • Layer 7 — Green Onions: Sprinkle the sliced green onions across the top. Add jalapeño slices and fresh cilantro if using.

Chill and Serve

  • Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours) before serving to allow the layers to set and flavors to meld.
  • Remove from the refrigerator 10 minutes before serving. Serve directly from the dish surrounded by plenty of tortilla chips for scooping.

Notes

Make Ahead: Assemble up to 24 hours in advance and refrigerate covered. Add fresh green onion and jalapeño toppings right before serving. Storage: Cover tightly and refrigerate for up to 3 days. Not recommended for freezing. Tips: Always use freshly shredded cheese for best melting and texture. Warm the beans slightly before spreading to make layering easier. Press each dairy layer to the edges to protect the guacamole from browning.

Nutrition

Calories: 295kcalCarbohydrates: 22gProtein: 9gFat: 19gSodium: 720mgFiber: 6gSugar: 4g
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