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Seven Layer Taco Dip

Seven layer taco dip with a creamy refried bean base, taco-seasoned sour cream, melty cheddar, and fresh tomato-olive toppings. Layer for a vibrant gradient look and serve chilled with tortilla chips for a quick party appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

Refried beans
  • 1 can (16 oz) refried beans Use the canned variety.
Sour cream layer
  • 1 cup sour cream
  • 1 packet (1 oz) taco seasoning Stir into the sour cream until evenly combined.
Cheese layer
  • 2 cup shredded cheddar cheese
Topping layers
  • 1 cup diced tomatoes
  • 1 can (4 oz) sliced black olives, drained Drain well so the layers stay distinct.
  • 0.5 cup diced green onions
  • 0.5 cup fresh cilantro, chopped Add just before serving for best color and flavor.
Serving
  • 1 tortilla chips Serve on the side.

Method
 

Build the layers
  1. Spread the refried beans evenly in the bottom of a 9x13 inch baking dish as the first layer, making the surface smooth so the dip sets into even bands.
  2. Mix the sour cream and taco seasoning until fully combined, then spread this mixture over the beans as the second layer with an even thickness.
  3. Sprinkle the shredded cheddar cheese over the sour cream layer so it fully covers and creates a solid, melty-looking middle.
  4. Add a layer of diced tomatoes over the cheese, distributing them to the edges so each scoop shows tomato pieces.
  5. Layer the drained sliced black olives over the tomatoes in an even scatter for pops of dark color.
  6. Top with diced green onions and fresh cilantro just before serving to keep the herbs bright and the layers clearly defined.
  7. Serve the seven layer taco dip with tortilla chips on the side for scooping.

Notes

For the cleanest, most colorful gradient, drain the olives well and keep the dip assembled until just before serving. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended because the sour cream and tomatoes can change texture. For a lighter option, use low-fat sour cream and reduce cheddar to 1 1/2 cups while keeping the same layering method.