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Mexican 7 Layer Dip

mexican 7 layer dip in a white bowl with chips.
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This Mexican 7 layer dip is an iconic and easy appetizer recipe that's ready in 15 minutes. Layers of seasoned refried beans, gooey melted cheese, creamy guacamole, tangy sour cream, and classic toppings piled on top. Whether you're serving it with crunchy tortilla chips, soft tortillas, or hard tacos, one thing's for sure– once you put it out, it'll vanish in no time!

Ingredients

Units
  • 1 (15 ounce) refried beans
  • 1 Tablespoon olive oil
  • 2 Tablespoons water or liquid from salsa
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 1/4 cup shredded cheese, cheddar cheese or monterey jack
  • 1 1/4 cup guacamole
  • 1 cup sour cream
  • 1 cup salsa
  • 1/3 cup finely diced red onion
  • 1 cup yellow or white corn, cooked
  • 1/2 cup sliced black olives
  • 1 cup shredded lettuce
  • 3 Tablespoons chopped cilantro

Instructions

  1. Set aside a 9-inch (or slightly larger) pie dish or baking pan. If you want guests to see the layers, use a clear dish. Warm the refried beans, olive oil, water, salt, pepper, and cumin over medium heat until heated through.
  2. Spread the refried beans into the pie dish and immediately sprinkle the shredded cheese on top in an even layer. Let it sit for 2-3 minutes to allow the cheese to melt into the beans– this is important so the next layer can spread easily.
  3. Carefully spread the guacamole over the cheese, then spread the sour cream over the guacamole.
  4. Spoon the salsa over the sour cream (try to avoid the excess liquid as best you can.) Sprinkle on the toppings: red onion, corn, black olives, lettuce and cilantro.
  5. Serve immediately or refrigerate for up to 2 days. Serve with tortilla chips, soft tortillas or hard tacos.

Notes

  1. Make Ahead Instructions: You can fully assemble this Mexican 7 layer dip, cover tightly, and refrigerate for up to 2 days before serving.
  2. Freezing Instructions: I don't recommend freezing this dip as it won't thaw properly.
  3. Beans: Most layer dips start with refried beans but it doesn't NEED to. I've swapped the refried beans with whole black beans or roughly mashed black beans to switch it up. You could even do both, whether you mix it or spread half on either side.
  4. Spices: I recommend using salt, pepper and cumin as the base for the beans (either canned refried or whole beans) or even taco seasoning unless they already have flavoring like these refried pinto beans or refried black beans. I often use those for many things (not sponsored, just love them!)
  5. Sour Cream: Easily replace the sour cream with plain Greek yogurt or mix them together. I've done it and no one even noticed!
  6. Cheese: I like using a combination of monterey jack and sharp cheddar cheese, but you can use what you prefer. Even add a kick with pepper jack cheese! Make sure you add it immediately on top of the beans so the cheese can melt into the beans.
  7. Toppings: The toppings are completely based on preference. Don't like olives, don't add them. Add diced tomatoes or a layer of chopped pickled jalapeños for a kick. It's a very forgiving recipe– make it yours!
  8. Double the Recipe: You can easily double this recipe using a 9x13-inch baking dish if you're feeding a LARGE crowd! Have some fun with it– use half refried beans and the other half black beans or make one side spicer than the other.

Find it online: https://runlifteatrepeat.com/mexican-7-layer-dip-recipe/