As far as classic party dips go, seven-layer dip ranks among the very best. Carefully composed and colorfully striped, it’s no wonder this dip is a key player on the tailgate snack table. It is everything you love about a taco, from the refried beans and guacamole to sour cream and pico de gallo, served dip-style — meaning it’s hearty enough for dinner, but just as appropriate to eat as a snack with friends.
Why you’ll love it
- It’s the best game-day appetizer. This classic layered dip is always the first to go!
- It’s one of the easiest dips to make. You can make it even easier with smart grocery shortcuts, like canned refried beans and store-bought salsa.
Key Ingredients in seven-layer dip
The key to the best dip is knowing which layers to focus on and which to shortcut. Here’s my advice.
- Refried beans: Choose the best-tasting can of refried beans at the grocery store and spread it in the bottom of the dish. Since they’re about to be covered in guacamole, don’t overthink this layer. My top choice is the Rosarita brand of refried beans. They don’t get as much real estate on the grocer’s taco aisle as the big brands; look for them on the bottom shelf.
- Guacamole: This guacamole comes straight from our Cooking Lesson. The key is making a garlic paste, which gives the guac a gentler garlic flavor and incorporates more seamlessly than minced garlic. Mash the guac to a smoother consistency than you would if serving it straight up, making it easier to scoop.
- Taco-seasoned sour cream: Mix half a block of very soft cream cheese (you may need to microwave the unwrapped block for a few seconds) with sour cream and a package of reduced-sodium taco seasoning. The cream cheese adds richness and body to the sour cream. Be sure to cover the guacamole completely to seal it in, ensuring it doesn’t dull or brown. When prepping for a party, I make the dip up to this point and refrigerate until serving time.
- Salsa: Spread your favorite salsa over the sour cream. Choose any variety you like: chunky or restaurant-style, mild or hot, salsa verde or fire roasted.
- Cheese: Use a blend of shredded Mexican cheeses. A thicker, off-the-block-style looks and tastes more like you grated it yourself.
- Pico de gallo: Technically, this layer doesn’t contain any chile peppers or lime juice like a classic pico does, but this version is easier: You just need chopped tomatoes, finely diced red onion (leftover from making the guacamole), cilantro, and a pinch of salt. This layer adds freshness and texture — a welcome contrast to the creamy and rich layers below. If you’d like, substitute a store-bought pico de gallo.
- Black olives: This feels like an odd choice for a final layer (is there a subculture of taco-lovers who put olives on top?), but it’s classic. Scatter one small can of drained, sliced black olives over top, and the dip is finished. If olives aren’t your thing, sliced scallions are a good substitute.
Helpful tip
Use a clear, shallow casserole dish. Trifle dishes and deep glass bowls are often used for this dip because they illustrate the layers, but they make it almost impossible to get all the layers with just one dip of your chip. The better choice is a clear, shallow casserole dish, so the layers are still visible but dipping is much easier.
7-Layer Dip
Serves 10 to 12
1 (16-ounce) can refried beans
2 large cloves garlic
1 teaspoon kosher salt, plus more for the tomatoes
4 medium avocados
1/4 cup freshly squeezed lime juice (from about 2 limes)
1/2 cup finely chopped red onion (from 1 small red onion), divided
2 tablespoons finely chopped unseeded jalapeño (from 1 small jalapeno, optional)
16 ounces sour cream
4 ounces cream cheese, softened
1 (1-ounce) package 25% less-sodium taco seasoning mix
2 cups salsa
2 cups shredded Mexican-blend cheese (8 ounces)
2 plum or Roma tomatoes, diced
1 tablespoon chopped fresh cilantro
1 (2.25-ounce) can sliced black olives, drained
Tortilla chips, for serving
1. Spread one (16-ounce) can refried beans into an even layer in a 9-by-13-inch or 7-by-11-inch baking dish.
2. Make garlic paste by first mincing two large garlic cloves, then sprinkling with 1 teaspoon kosher salt. Then hold the blunt side of the knife with both hands, and scrape the sharp end of a knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl.
3. Slice four medium avocados in half lengthwise and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic. Add 1/4 cup lime juice and 1/4 cup of the finely chopped red onion, then use a fork or potato masher to mash to desired consistency. Stir in 2 tablespoons finely chopped unseeded jalapeno, if using. Spread the guacamole into an even layer on top of the refried beans.
4. Mix 16 ounces sour cream, 4 ounces softened cream cheese, and one (1-ounce) package 25% less-sodium taco seasoning mix together in a large mixing bowl with a hand mixer until smooth. Then spread the sour cream mixture over the guacamole into an even layer, covering the guacamole completely.
5. Spread 2 cups salsa over the sour cream layer, spreading into an even layer and top with 2 cups shredded Mexican-blend cheese.
6. Stir 2 diced plum tomatoes, 1 tablespoon chopped fresh cilantro, remaining 1/4 cup finely chopped red onion, and a pinch of kosher salt together in a small bowl. Scatter evenly over the cheese. Sprinkle one (2.25-ounce) can drained sliced black olives on top. Serve with tortilla chips.
Recipe notes
- The dip can be made one day in advance. Cover and refrigerate until ready to serve.
- Refrigerate leftovers in an airtight container for up to two days.
(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)