It's not a party without this classic 7 layer taco dip — it's one of those epic appetizers that people won't be able to resist! Make this for your next get-together in just 15 minutes.
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Why You'll Love 7 Layer Dip (Taco Dip):
Everyone has their own version of 7 layer bean dip, amirite? At least they do around here. I can't think of a potluck or party that I've gone to where there hasn't been some variation of this fantastic recipe, and I'm not even a little bit sad about it.
Now, if you're a long-time reader, you know that I'm a 7 layer enthusiast and have probably checked out or even made my hot 7 layer bean dip and my 7 layer taco salad (both amazing, strongly encourage you to make them!). And what's not to like? A bunch of fantastic flavors that all complement each other in one (or many) perfect bite(s).
This particular seven layer bean dip recipe comes from Wendy, who has been a neighbor of my parents for basically my entire life. I was thrilled when it found its way into the cookbook of recipes from friends and family that my mom and aunt made for me as a bridal shower gift! Here's a few more reasons to make it:
- Full of Mexican-inspired flavors
- Super easy to make, even easier to eat
- Ultimate crowd-pleaser
- No need to turn on the oven
- Customizable
Ingredient Information And Substitutions
- Bean Dip- Head to the chip aisle to find This. I used Frito Lays brand, but you can use whatever you find that looks good! The original recipes calls for Jalapeño Bean Dip but it's not always available and still tastes great with regular bean dip.
- Guacamole- For creaminess, a rich texture, and some yummy healthy fats. Honestly, it wouldn't be 7 layer Mexican taco dip without it. My local grocery store has an excellent pre-made guacamole, but you can also use my killer guacamole recipe, or even mash up whole avocados with lime juice and a little salt and pepper.
- Sour Cream & Mayonnaise- For another creamy layer, but this time with some tang. Sour cream is another one of those ingredients that's just so synonymous with taco dip.
- Green Onions- For a touch of crunch and pop of color.
- Tomatoes- I like Roma tomatoes best, but you can use your favorite. I recommend removing the seeds too — you don't need all that excess moisture.
- Black Olives- I know there are a few different camps when it comes to olives on seven layer bean dip... I for one think they add a nice salty flavor that contrasts well with the creamier components.
- Shredded Cheddar- The cheesy topping that ties everything together! If you have time, I encourage you to buy a big block of cheddar to shred yourself.
- Seasonings- Kosher salt, black pepper, and a packet taco seasoning is all you need.
- Chips- I like Doritos or regular tortilla chips for serving.
How To Make 7 Layer Mexican Taco Dip
Step 1- Prepare the bean dip and guacamole layers.
Spread the canned bean dip in an even layer on the bottom of a pie plate to create the first layer.
Step 2- Add the creamy layer and the green onion layer.
In a separate bowl, combine the sour cream with the mayonnaise and taco seasoning, then spread over the avocado to create the third layer. Sprinkle the chopped green onions on top for the fourth layer.
Step 4- Add the tomatoes & black olives.
Arrange the chopped tomatoes on top of the green onions, then sprinkle the black olives evenly on top. Those are fifth and sixth layers!
Step 5- Top with shredded cheese.
Add the cheddar on top of the pie plate for seventh layer. Chill the dip in the refrigerator for at least an hour or overnight before serving with Doritos or tortilla chips.
Frequently Asked Questions
Not this particular one. If you'd rather make a hot dip, I also have an awesome hot 7 layer bean dip!
I'd say 3 days tops. This is one of those recipes that's best served the day after you make it.
I wouldn't leave 7 layer dip (taco dip) out for more than 2 hours. It could be okay for longer, but I say better safe than sorry with all of that sour cream and mayo.
Yes, and this particular recipe is meant to be made the night before. That said, it still tastes great if you dig in after assembling.
Tips For Making Old Fashioned 7 Layer Dip
- This is best made the night before. In my opinion, this actually tastes better if you make it the night before you plan to serve it! That extra time in the fridge gives the flavors a chance to really meld together.
- Make sure you remove all the seeds and dry the tomatoes as well as you can. I like using Roma tomatoes as they tend to have fewer seeds.
- An offset spatula is really helpful for spreading the wet ingredients evenly.
- The jalapeño bean dip can be tricky to find if you don't know where to look. Remember to check the chip aisle! In my store, it's kept with the salty snacks, not in the international food aisle. Regular bean dip works great as well.
- Ingredients to prep ahead- It pays to prepare almost all of the ingredients before you get started to make the assembly process seamless. Mix the sour cream with the mayo and taco seasoning, chop the veggies, and shred the cheese before you start layering.
- Leftovers and storage- Store any leftovers in an airtight container in the fridge. Remember that this dip is best enjoyed fresh, or at least within 2-3 days. Any longer and the layers will begin to separate and become watery.
What To Serve With Seven Layer Dip
I love serving 7 layer dip (taco dip) as an appetizer for the holidays, birthdays, cookouts, game days... whenever I'm expecting company or invited anywhere, people seriously always request it! I've also served it at home as a part of a larger Mexican-inspired feast. A few other great recipes to pair it with include:
- Mexican Lasagna Roll-ups
- Mexican Bean Salad
- Ground Beef Oven Baked Tacos
- Cajun Black Bean and Corn Salad
Other Delicious Dip Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
7 Layer Taco Dip
Ingredients
- 9 ounces bean dip (the one in the can near the chips- I used Frito Lays brand)
- 12 ounces guacamole
- 8 ounces sour cream
- ½ cup mayonnaise
- ½ ounce taco seasoning (½ a packet)
- ¾ cup green onion chopped (green parts only)
- 2 Roma tomatoes seeded and chopped
- 3.8 ounces black olives chopped
- 1 cup shredded cheddar cheese
- Doritos or tortilla chips for serving
Instructions
Layer 1
- Spread the bean dip in an even layer on the bottom of the pie plate.
Layer 2
- Spread the guacamole in an even layer on the bean dip layer.
Layer 3
- In a medium bowl combine sour cream, mayonnaise and taco seasoning.
- Spread in a single layer on top of the guacamole layer.
Layer 4
- Sprinkle the green onions on top of the sour cream mixture layer.
Layer 5
- Sprinkle to tomatoes over the green onion layer.
Layer 6
- Sprinkle the black olives over the tomato layer.
Layer 7
- Sprinkle to the cheese over the top of the dip on the pie plate.
- Refrigerate for several hours before serving. Serve with Doritos or tortilla chips.
Video
Notes
- This is best made the night before. In my opinion, this actually tastes better if you make it the night before you plan to serve it! That extra time in the fridge gives the flavors a chance to really meld together.
- Make sure you remove all the seeds and dry the tomatoes as well as you can. I like using Roma tomatoes as they tend to have fewer seeds.
- An offset spatula is really helpful for spreading the wet ingredients evenly.
- The jalapeño bean dip can be tricky to find if you don't know where to look. Remember to check the chip aisle! In my store, it's kept with the salty snacks, not in the international food aisle. Regular bean dip works great as well.
- Ingredients to prep ahead- It pays to prepare almost all of the ingredients before you get started to make the assembly process seamless. Mix the sour cream with the mayo and taco seasoning, chop the veggies, and shred the cheese before you start layering.
- Leftovers and storage- Store any leftovers in an airtight container in the fridge. Remember that this dip is best enjoyed fresh, or at least within 2-3 days. Any longer and the layers will begin to separate and become watery.
Kathleen says