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Seven Layer Dip

Seven layer dip with refried beans, guacamole, sour cream, salsa, and shredded cheese topped with tomatoes, olives, and green onions. Built in a 9x13 dish and chilled for clean, distinct colorful layers every time.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

refried beans
  • 1 can (16 oz) refried beans
  • taco seasoning
guacamole and dairy
  • 2 cup guacamole
  • 2 cup sour cream
salsa and cheese
  • 2 cup salsa
  • 2 cup Mexican cheese blend, shredded
toppings
  • 1 cup tomatoes, diced
  • 0.5 cup black olives, sliced
  • 0.25 cup green onions, sliced
to serve
  • 1 Tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Build the layers
  1. Mix the refried beans with taco seasoning until evenly combined, then spread the mixture in a 9x13 dish in an even layer (no heat needed).
  2. Spread the guacamole over the bean layer in a smooth, even coat so the layers stay distinct.
  3. Spread the sour cream over the guacamole, covering it completely without mixing the layers.
  4. Add the salsa as a layer on top, spreading gently so the sour cream layer remains visible around the edges.
  5. Sprinkle the shredded Mexican cheese blend over the salsa in an even layer to fully cover the surface.
  6. Top with diced tomatoes, sliced black olives, and sliced green onions, distributing toppings evenly for visible color at every bite.
Chill and serve
  1. Refrigerate the dip for 1 hour to set the layers, then serve cold with tortilla chips on the side.

Notes

For the cleanest slices and strongest layer separation, chill the assembled dip in the 9x13 dish covered tightly. Store covered in the refrigerator up to 3 days; it does not freeze well because the guacamole and salsa can break down. For a lighter option, use light sour cream (and consider reducing the cheese by 1 cup) to lower calories while keeping the same layered look.