Name: Seven-Layer Taco Dip
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 can (16 oz) refried beans; 1 cup sour cream; 1 package (1 oz) taco seasoning mix; 1 cup guacamole; 1 cup salsa; 1 cup shredded cheddar cheese; 1 cup chopped tomatoes; 1/2 cup sliced black olives; 1/2 cup chopped green onions; Tortilla chips, for serving

Let Me Tell You About This Seven-Layer Taco Dip

Okay, so you know those dishes that practically have their own chair at the family table? That’s this Seven-Layer Taco Dip for us. I first made it for a Super Bowl party (I don’t even watch football, but hey, snacks are universal), and honestly, I’ve been making it ever since, sometimes for actual events and sometimes just because Tuesday feels like a dip day. The first time, my cousin tried to ‘fix’ the recipe with extra jalapeños—let’s just say we kept the milk handy that night. Anyway, if you want something that’ll disappear faster than you can say “pass the chips,” you’re in the right spot.

Why You’ll Love This Dip (Besides the Fact That It’s Ridiculously Easy)

I make this when I’m feeling a bit lazy but want to seem like I put in actual effort (sorta like when you wear jeans instead of sweatpants). My family goes completely bonkers for this, especially when I let everyone scoop their own layers—though, warning, that does get a little messy sometimes. And look, not every recipe is a winner, but this one? I haven’t had a leftover spoonful since 2016. (Well, except that one time I tried to use Greek yogurt instead of sour cream… more on that later, friend.)

What You’ll Need (and What You Can Get Away With)

1 can of refried beans (about 16 oz) – I’ll use black beans if I’m feeling wild, or really, whatever’s in the back of the cupboard
1 packet taco seasoning (or a couple spoonfuls from the bulk jar if you’re thrifty like me)
1 cup sour cream – My grandmother swears by Daisy brand, but honestly, store brand works fine (and sometimes I do half sour cream, half Greek yogurt if I’m pretending to be healthy)
1 cup guacamole – store-bought is fine, but homemade is next-level (here’s a simple guac recipe I like)
1 cup salsa – chunky, smooth, spicy, mild, whatever floats your boat
1 cup shredded cheddar cheese – or a blend; I’ve even used pepper jack in a pinch
1 cup shredded lettuce – iceberg is classic, but I’ve used spinach (not the best, just FYI)
1/2 cup chopped tomatoes – sometimes I use a handful of cherry tomatoes, quartered, because that’s what’s left in the fridge
1/4 cup sliced black olives – unless you think olives are evil, then skip ‘em
Optional: sliced jalapeños, chopped green onions, a drizzle of hot sauce, whatever toppings you like

How I Actually Throw This Together (No Fuss)

Grab a 9×13-inch dish, or honestly, whatever dish is clean and vaguely rectangular. Spread the refried beans at the bottom. Don’t fuss too much—it’ll even out. If you want to get fancy, stir in half the taco seasoning with the beans right here.
Sour cream goes next—mix it with the rest of the taco seasoning, if you like, or just spread it plain. Actually, I find it works better if you chill this layer for a bit, but I almost never remember.
Now comes guacamole. Spread it gently—sometimes I do little dollops and then smooth it, because otherwise the layers get muddled. Don’t worry if it looks a bit weird at this stage—it always does!
Your salsa layer is next. If it’s super runny, drain off a bit of the liquid, or just embrace the chaos like I do.
Shredded cheese time! Sprinkle it evenly (or in little piles if you have a cheese fiend in the house who will just eat their preferred spots anyway).
Then lettuce, then tomatoes, then olives, then any extras you’re feeling. This is where I usually sneak a taste—quality control, right?

Stuff I’ve Learned (the Hard Way)

If you use really watery salsa, the dip gets a bit… swampy by day two. Not the end of the world, but just a heads-up.
Homemade guac is always better, but nobody will call you out for using store-bought (except maybe my Aunt Linda, but she’s a food snob anyway).
Don’t go too heavy on the lettuce unless you plan to eat it all right away—it gets limp faster than my enthusiasm for cleaning the kitchen.

Variations I’ve Messed With (Some Good, Some…Not)

Shredded rotisserie chicken in between the beans and sour cream—honestly, it turns it into more of a meal. I liked this, but my kids picked it out.
Corn kernels mixed in for crunch. Actually, not my favorite. Something about the texture throws me off—your mileage may vary!
Swapping black beans for refried beans sometimes—works well, but a bit drier. I just add a spoonful of salsa to moisten it.

What You Need (but Here’s a Hack If You Don’t Have It)

A 9×13-inch pan is ideal, but honestly, I’ve layered this in a big salad bowl or even a few smaller dishes when I’ve run out of clean bakeware.
A rubber spatula makes spreading the layers easier, but the back of a spoon will do in a pinch (or your clean fingers—I won’t tell).

How to Store It (But It Probably Won’t Last)

Cover with plastic wrap and stick it in the fridge; it’ll keep for a day, maybe two. I think it tastes better the next morning—but honestly, in my house, it never lasts more than a day. If you want to keep it from getting too soggy, set aside some of the lettuce and tomatoes to add just before serving.

How We Serve It (And Why I Always Run Out of Chips)

We serve it straight from the fridge with a mountain of tortilla chips (I like the scoop-shaped ones). Sometimes I add a side of sliced veggies for dipping—carrots, cucumber, jicama if I’m feeling extra. My family tradition is to argue over who gets the corners because those bites have the most beans. You could serve it with warm flour tortillas too, but then it’s basically taco night in a dish.

Stuff I Wish I Knew Before (Pro Tips, or Just Lessons Learned)

I once tried rushing the assembly, spreading hot beans right from the stove. The other layers melted together into a weird beige blob—just let things cool a bit before stacking, trust me.
Don’t skip seasoning the beans, unless you’re really into bland dips; the taco seasoning makes it taste like, well, tacos.
If you’re taking this to a party, bring some extra chips in a separate bag. I used to forget, and it was just sad.

Real-Life Questions I Get (and My Honest Answers)

Can I make Seven-Layer Taco Dip ahead of time? Yep, just keep the lettuce and tomatoes separate until just before serving. If you add them too early, they get all droopy (which is, eh, not ideal).
Is there a vegan version? For sure! Use refried beans without lard, dairy-free sour cream, and vegan cheese. Guac and salsa are already good to go. Actually, my friend uses this vegan dip recipe and it’s pretty tasty.
Can I freeze this? Mmm, I wouldn’t. The lettuce and tomatoes get all gnarly, and the dairy layers separate. Just make what you’ll eat, or halve the recipe.
What chips work best? I’m team scoop-shaped, but honestly, anything sturdy will do. Once tried pita chips, and they held up better than expected.
What if I don’t like olives? Don’t use olives! Or swap for something else briny, like pickled jalapeños. Make it your own, that’s the point.

If you want to learn more about hosting a dip night, check out this Bon Appétit guide; it’s full of wild ideas. Or just keep making this one—I won’t judge.

Oh, quick story before I forget: the first time I brought this to a potluck, I dropped it getting out of the car. The pan landed right-side up in the grass, and everyone ate it anyway—so if anything, this dip is basically indestructible.