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7-Layer Taco Dip Recipe Everyone Will Love

7-Layer Taco Dip

A colorful cold taco dip layered with seasoned refried beans, guacamole, sour cream, salsa, cheese, tomatoes, and black olives. Chill before serving and pair with sturdy tortilla chips.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces Refried beans
  • 1 envelope, about 1 ounce Taco seasoning
  • 1 cup, about 8 ounces Prepared guacamole
  • 1 cup, about 8 ounces Sour cream
  • 1 cup, about 8 ounces Chunky salsa
  • 1 cup, about 4 ounces Shredded Mexican-blend cheese or cheddar cheese
  • 2 medium, about 1 cup Roma tomatoes, seeded and diced
  • 1/2 cup, about 2 ounces Sliced black olives
Optional Garnishes
  • 2-3 green onions Green onions, thinly sliced
  • 2 tablespoons Fresh cilantro, chopped
  • 1 small Jalapeño, finely diced

Method
 

Step-by-Step
  1. Combine the refried beans and taco seasoning. If the beans are very thick, stir in 1–2 tablespoons of water and warm them briefly for 3–5 minutes until easier to spread. Let the beans cool before assembling.
  2. Spread the seasoned beans evenly in the bottom of a 9 x 13-inch shallow dish or a 10-inch round serving dish.
  3. Spread the guacamole over the beans, followed by the sour cream. Add the salsa after draining away excess liquid, then sprinkle on the shredded cheese.
  4. Top the cheese with the seeded, diced tomatoes and sliced black olives. Add green onions, cilantro, or jalapeño if desired.
  5. Cover and refrigerate for at least 30 minutes before serving. Serve cold with sturdy tortilla chips.

Notes

Drain watery salsa and remove tomato seeds to help keep the dip thick. Use a shallow dish so every chip can reach several layers. Store covered in the refrigerator and enjoy within 1–2 days for the best texture.