Seven Layer Tex-Mex Dip (Printable)

A colorful Tex-Mex layered appetizer featuring beans, guacamole, sour cream, salsa, cheese, and crisp toppings.

# What You Need:

→ Base

01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning

→ Guacamole Layer

03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced

→ Sour Cream Layer

08 - 1 cup sour cream

→ Salsa Layer

09 - 1 cup chunky salsa, drained

→ Cheese Layer

10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions

→ For Serving

15 - Tortilla chips

# How-To:

01 - Combine refried beans and taco seasoning in a medium bowl. Spread evenly into the bottom of a 9x13-inch serving dish.
02 - Mash avocados with lime juice, salt, diced red onion, and diced tomato. Spread this guacamole mixture over the bean layer.
03 - Smooth sour cream evenly over the guacamole layer.
04 - Drain excess liquid from salsa and spread it evenly atop the sour cream without mixing the layers.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the salsa layer.
06 - Scatter sliced black olives on top of the cheese layer.
07 - Add shredded iceberg lettuce and chopped green onions evenly over the olives.
08 - Cover and refrigerate for at least one hour to meld flavors. Serve chilled with tortilla chips.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when assembly takes barely twenty minutes.
  • The layered flavors mean every scoop tastes different, and people can't stop going back for more.
  • You can prep it hours ahead, which means one less thing to worry about when guests arrive.
02 -
  • Draining your salsa is non-negotiable—soggy layers are the number-one regret people have with this dip.
  • Lime juice on the guacamole is the difference between vibrant green and sad brown, especially if you're making this ahead.
03 -
  • Let your avocados sit at room temperature for thirty minutes before mashing so they yield more easily and taste less astringent.
  • If you're making this more than two hours ahead, press plastic wrap directly onto the guacamole layer to prevent browning, then remove it right before serving.
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