Seven Layer Taco Dip

Why You’ll Love This Recipe

I keep making this dip because it’s beginner-friendly, no-cook, and endlessly customizable. I like how each layer brings a different texture and taste, making every bite interesting. It’s also great when I need something vegetarian and gluten-free that still feels fun and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Foundation layer
1 can (15 oz) refried beans
1 packet (1 oz) taco seasoning

Beautiful layers
1 cup sour cream
1 cup salsa
4 ounces shredded cheddar cheese
1 cup fresh tomatoes, diced
2.25 ounces sliced black olives
1/4 cup green onions, chopped
1.5 ounces lettuce, shredded

For serving
Tortilla chips

Directions

I start by mixing the refried beans with the taco seasoning in a medium bowl until fully combined. This creates a flavorful base for the dip.

I spread the seasoned beans evenly across the bottom of a clear serving dish, smoothing them out into an even layer. Next, I gently spread the sour cream over the beans, taking my time so the layers stay clean and defined.

I carefully spoon the salsa over the sour cream, spreading it evenly. Then I sprinkle the shredded cheddar cheese over the salsa, making sure it covers the surface nicely.

I scatter the diced tomatoes over the cheese, followed by the shredded lettuce for a fresh crunch. I finish by topping everything with sliced black olives and chopped green onions.

Once assembled, I refrigerate the dip for at least an hour so the flavors can meld before serving with tortilla chips.

Servings and Timing

I usually serve this dip to about 8 people. Prep time takes around 20 minutes, there’s no cooking time, and the total active time is about 20 minutes, plus chilling.

Variations

I sometimes add a guacamole layer between the beans and sour cream for extra creaminess. When I want more heat, I use spicy salsa or add diced jalapeños. I also like swapping cheddar for a Mexican cheese blend or adding corn for sweetness.

storage/reheating

I store leftover dip covered in the refrigerator for up to 2 days. I don’t reheat this dish since it’s best served chilled and fresh.

FAQs

Can I make this dip ahead of time?

Yes, I often make it a few hours in advance and keep it chilled until serving.

What’s the best dish to use?

I prefer a clear glass dish so the layers are visible and look extra appealing.

Can I make this vegan?

I substitute dairy-free sour cream and cheese for an easy vegan version.

How do I keep the dip from getting watery?

I use thick salsa and drain any excess liquid from tomatoes before layering.

What else can I serve with this dip?

I like serving it with tortilla chips, pita chips, or even veggie sticks.

Conclusion

This seven layer taco dip is one of my favorite party snacks because it’s easy, colorful, and always disappears fast. I love how simple it is to assemble while still looking impressive, making it a reliable go-to for gatherings and casual get-togethers.

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