7-Layer Dip
Make the best 7-layer dip with this foolproof recipe! It's fresh, creamy and delicious. Use store-bought ingredients with great results.
Posted by Kathryne Taylor on September 19, 2024
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Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.
Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.
Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.
How to Make 7-Layer Dip
Here are the seven layers that comprise this dip recipe. Once they all come together, you’ll see why this is the best seven-layer dip recipe!
1) Refried beans
Mix refried beans (canned or homemade) with a splash of salsa to loosen up the texture and some cumin to boost the flavor. Adding salsa ensures that your tortilla chips can easily scoop the bean layer. (Broken chips in dip are the worst!) If you’re choosing store-bought refried beans, I like Amy’s brand.
2) Guacamole
We’re making simplified guacamole rather than going all out with my best guacamole recipe. Mash two avocados with lime juice, half of a chopped fresh jalapeño, and salt. Easy enough.
3) Sour cream
To take your sour cream’s flavor up a notch, stir in the rest of the chopped jalapeño and season it to taste with salt. Yum. I borrowed this idea from Ali Slagle of The New York Times, and it takes the flavor up a notch.
4) Salsa
Whether you’re using my quick and easy red salsa recipe or store-bought, drain off some excess liquid in a mesh colander over the sink. This step takes just a few seconds and ensures that the salsa layer doesn’t water down your dip.
5) Cheddar cheese
Freshly-grated cheese only, please! Pre-grated cheese is coated with powder to prevent clumping, which dulls the flavor and texture.
6) Pickled jalapeños or black olives
I love the spicy pop that pickled jalapeños add to this recipe. Black olives are standard on seven-layer dip, but why? Pickled jalapeños are more complementary. If you’re sensitive to spice, choose black olives for a similar briny flavor.
7) Green onions & cilantro
Thinly sliced green onions and fresh cilantro finish this layered dip with welcome fresh flavor. They bring this dish to life! If you dislike cilantro, you can skip it, but I love it.
Watch How to Make 7-Layer Dip
Serving Suggestions
Serve this seven-layer dip with tortilla chips on game days and bring it to casual gatherings—your friends will be thrilled! If you make my homemade red salsa for this recipe, which is ready in under 10 minutes, you’ll have some extra to serve alongside the layered dip.
Given this recipe’s Tex-Mex flavors, this dip will be a beautiful accompaniment to other Tex-Mex and Mexican dishes. Here are a few main dishes to serve with it:
For cocktails, try my Skinny Margarita, Ranch Water Cocktail or Paloma Cocktail. For a non-alcoholic option, make Refreshing Hibiscus Mocktails. Cheers!
More Delicious Dips to Make
Here’s a small sampling of the dip recipes available on Cookie and Kate. For a larger spread, choose one of these!
Please let me know how your layered dip turns out in the comments. I love hearing from you and hope you enjoy this one as much as I did.
7-Layer Dip
Make the ultimate 7-layer dip! This notoriously creamy, cheesy dip tastes fresh and irresistible when you follow these simple steps. Store-bought ingredients yield great results. The recipe yields about 12 servings (about 6 to 7 cups of dip total).
Ingredients
- 1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans*
- 1 ¼ cups mild red salsa, divided
- 1 teaspoon ground cumin
- 2 medium ripe avocados
- 2 tablespoons lime juice (from about 1 lime)
- 1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
- Fine salt, to taste
- 1 cup sour cream
- 6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
- ⅓ cup drained pickled jalapeño peppers, roughly chopped, or 1 small can (2.25 ounces dry weight) drained sliced black olives
- ⅓ cup thinly sliced green onions (about 2 to 3)
- ⅓ cup fresh cilantro leaves
- Tortilla chips, for serving
Instructions
- In a bowl, stir together the refried beans, ¼ cup salsa, and cumin. Spread the mixture across the base of an 8-inch square baking dish.
- In another bowl, use a large fork to mash the avocado. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
- In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
- Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
- Sprinkle the cheese all over, followed by the drained jalapeños, green onions, and cilantro. Serve with tortilla chips.
Notes
*Homemade refried beans: After making the homemade version, you’ll have about ½ cup extra refried beans. Use it all for an extra-beany dip! You can also save it as a protein booster for an upcoming meal or enjoy it on the side with chips.
Make it dairy free/vegan: Substitute vegan sour cream and omit the cheddar cheese.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Sounds yummy!
We don’t do “salsa”. Not enough heat for our tastes. I don’t typically have many of those ingredients on hand (refriend beans, sour cream, salsa, jalapenos, avocados.
Another recipe. Layer from the bottom of the platter:
– Cream cheese (Philly if you like); 1 package.
– Lettuce (any type) chopped to fit on a chip and into mouth
– Scallions, chopped, good to split the rings apart too, but not necessary if you are lazy
– Black olives, chopped, for a kick. The little pre-chopped cans are great for this.
– Green olives, chopped
– Diced fresh tomatoes, any type. Usually needs 2 whole for coverage.
– Sharp Cheddar, freshly grated – half a cup to 2 cups, if you want heavy cheese.
– Picante, not from NYC! Add just before serving.
Serve or cover with plastic wrap and eat the next day with chips.
Use as much or as little of each as you like to cover the platter. Skipping 1 or 2 ingredients isn’t terrible either. I’ve skipped the cream cheese and built one on a thick layer of lettuce. Worked great and wasn’t nearly as heavy. This is always popular for tailgating or parties. 10 minutes out of the fridge will let the cream cheese soften, so chips don’t break. Or just use thicker “Scoops.”
I always call it 7-layer, but it could be counted as 8, I suppose.
Get the single men to bring chips. Something they can easily bring to a party.
I have had it this way and found the cream cheese too heavy/thick. Also the guac/avocado layer really adds something… would miss it in your version.
Hi Kate, we are huge fans of your recipes!! Love your red salsa and guac so decided to try this for game day. Simply outstanding! Thank you!!
Hooray! I’m very happy to hear that you enjoyed this dip. Thanks so much, Ann!
This was so delicious and easy to make. The pickled jalapenos were an amazing addition!
Hooray! Thanks so much for letting me know, Desiree!
Jalapenos instead of olives is such a great idea! I’m no fan of olives and people seem to put them in all the dips for some reason. Can’t wait to make this!!!
Thank you, Megan! Please report back! I think jalapeños are a much better fit for this recipe. :)
One of the best recipes
Thank you, Erica!!