Posted Apr 21, 2023, Updated Apr 26, 2024 This Mexican 7 layer dip is our family’s #1 most favorite appetizer. It only takes 10 minutes to make, and then can be chilled in the refrigerator until ready to enjoy, or served immediately. The first time I made it I assumed my kids wouldn’t touch it because there are so many different ingredients in the same dish, but I was completely wrong. They absolutely devoured it before dinner (and then were completely too full to eat anything more). I’ve made it many times since and it has become our go-to appetizer. They ask me to make it all the time and call it, “the dip that looked weird but tasted amazing.” We also love pineapple salsa and black bean & corn salsa!
7 Layer Dip Recipe: Ingredients & Substitutions
Refried beans. I use organic canned refried beans for ease, you can make these refried black beans! Water. for more flavor you can substitute enchilada sauce, or the liquid from salsa in place of water. Taco Seasoning. I always suggest homemade taco seasoning! But store bought works well too! Cheddar Cheese. Choose your favorite cheese, but sharp cheddar is my preference. Guacamole. This easy homemade guacamole is a great choice. For ease, you can purchase an 8 ounce container of store-bought guacamole. Sour Cream. Full-fat Greek yogurt can be used in place of sour cream. Salsa. choose your favorite store-bought salsa, or make your own homemade salsa in 5 minutes. Red Onion. I love using green onions as well. Black Olives. Feel free to omit or sub your favorite olive. Corn. Fresh corn cooked and cut off the cob or frozen, thawed corn both work well. Cilantro. There is no substitute for fresh cilantro.
How to Make 7 Layer Dip
One of the best things about this 7 layer dip is that it’s very easy to make – especially if using store-bought ingredients! The step that sets this apart from other 7 layer bean dips is seasoning and warming the refriend beans. So, we begin by gently warming the refried beans, water and taco seasoning in a small saucepan. Stir until the mixture is smooth and warmed all the way through. Then, spread the warm beans in an even layer in the bottom of a 9” round pie dish Immediately sprinkle the cheddar cheese over the warm beans and let it melt slightly (this will ensure that it sticks to the beans and doesn’t get mixed into the next layer). Then, evenly spread the guacamole over the cheese and beans. Next, spread the sour cream over the guacamole. Then, carefully spoon the salsa over the sour cream, trying to avoid the liquid in the salsa container (so it doesn’t get too watery). Lastly, sprinkle the red onion, black olives, and corn evenly over the salsa layer and garnish with fresh cilantro. Then, cover the dish and refrigerate until ready to serve. Or you can serve it immediately, although I like chilling it for at least 1 hour so the flavors blend a little.
Serve
Serve with your favorite tortilla chips and enjoy. We love to serve this as an appetizer to our favorite Mexican recipes:
It makes a great starter for tacos such as ground beef tacos, crockpot chicken tacos, and sweet potato tacos! Serve this 7 layer dip with chicken enchiladas or chicken quesadillas or chicken fajitas! Use any of these homemade recipes to make this 7 layer dip: homemade guacamole, homemade salsa, refried black beans, homemade taco seasoning.
Store
Store leftover Mexican 7 layer dip covered in the refrigerator for up to 3 days. I do not recommend freezing this recipe. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
