Ingredients
Scale
- 1 (16 oz) can refried beans
- 1 to 1½ cups guacamole (homemade or store-bought)
- Seasoned sour cream layer:
- 1 cup sour cream
- 1/2 cup mayonnaise (optional for extra creaminess)
- 2 tablespoons taco seasoning
- 1½ cups shredded cheese (cheddar, Mexican blend, or pepper jack)
- 1 cup diced tomatoes (fresh or well-drained canned)
- 1/2 cup sliced black olives
- 1/3 cup chopped green onions
- Optional layers & extras:
- 1/2 lb taco-seasoned ground beef (cooked and cooled)
- Diced jalapeños or pickled red onions
- Shredded lettuce (add right before serving)
- Hot sauce or salsa drizzle
Instructions
- Spread refried beans evenly in the bottom of a 9×13-inch glass dish.
- Gently layer guacamole on top of the beans, smoothing it out evenly.
- In a bowl, mix sour cream, mayonnaise (if using), and taco seasoning. Spread this over the guacamole layer.
- Sprinkle shredded cheese evenly over the sour cream mixture.
- Top with diced tomatoes, sliced olives, and chopped green onions.
- Chill for at least 1 hour before serving to allow flavors to meld and layers to firm up.
- Serve cold with tortilla chips, veggie sticks, or scoop-style crackers.
Notes
- Use a clear glass dish to show off the layers—presentation matters!
- Drain tomatoes and olives well to prevent soggy layers.
- Make up to 24 hours ahead, but wait to add lettuce or tomatoes until right before serving.
- Swap sour cream with Greek yogurt for a protein-packed twist.
- Add taco meat under the cheese layer if you’re going for a heartier dip.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Layered/No-Bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/10th of dish
- Calories: 280
- Sugar: 2g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
Keywords: seven-layer dip, taco dip, party dip, Tex-Mex appetizer, game day recipe