Name: 7 Layer Mexican Taco Dip
Prep time: 20 min
Total time: 15 min
Ingredients: 16 oz can refried beans (1st layer on bottom); 16 oz jar guacamole; 16 oz sour cream; 8 oz cream cheese; 1 oz taco seasoning packet; 1½ cups shredded cheddar cheese; 2-3 scallions, chopped; 2-3 Roma tomatoes, small dice; 4-6 oz black olives, sliced

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This 7 layer taco dip is a delicious appetizer that will elevate any party! Guacamole, sour cream, cream cheese, beans, cheese and a blend of Mexican spices are perfectly layered. Serve with corn tortilla chips for dipping and a batch of my margaritas!

7 layer taco dip in a clear dish with a tortilla chip scooped out.

Let’s face it, tacos are always a good idea, but 7 layer taco dip? Now that’s a FANTASTIC idea!

7 LAYERS might seem intimidating but it's so easy and can be made in advance.

This dip is creamy, packed with the best taco flavors, and you’ll never believe how easy it is to assemble. (Almost easier than this 3 ingredient chili dip!)

Don't forget drinks!! While this vegetarian taco dip is incredible on its own; let’s be honest, it’s always better with a margarita!

So why not make a large batch of margaritas to serve with this easy appetizer and truly be the hostess with the mostess at your next Mexican themed party!

🛒 Ingredient Notes

Refried beans: I used CANNED refried beans from my grocery store for convenience. You can make your own but store-bought saves time!
Guacamole: Feel free to make your own guac, or just do what I did and buy it at the store.
Sour cream: Use full-fat for the best flavor.
Taco seasoning: You can buy this at the store, or you can make your own taco seasoning using spices you may already have in your spice cabinet.
Cream cheese: Like the sour cream, full fat will yield the best results
Shredded cheese: I usually use cheddar cheese because it’s what I have on hand but the Mexican cheese blend in the store is a quick hack.
Scallions: Also called green onions, be sure to buy ones with vibrant green tops. The onion flavor is a MUST!
Tomatoes: Plum or Roma tomatoes are best because they have the least amount of water.
Black olives: I like to buy a small can of sliced black olives from the store.

👩‍🍳How To Make A 7 Layer Taco Dip

In a medium size mixing bowl cream together the sour cream, taco seasoning, and softened cream cheese
Set the creamy layer aside, and chop your tomatoes, scallions, and black olives on a cutting board with a sharp knife
Get your casserole dish out, and begin layering. Start with the refried beans, then add the guacamole, the taco seasoned cream cheese layer, shredded cheese, and finally your chopped tomatoes, scallions, and black olives
Cover tightly with plastic wrap and store in the fridge until you’re ready to serve

Step by step photos of how to layer a 7 layer taco dip.

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📝Variations

Make your own refried beans and guacamole! This would take your dip to the next level.
If you don’t have shredded cheddar cheese, Monterey Jack or a Mexican Cheese blend will work great. Freshly shredded is even better!
Add cayenne or chili pepper for some heat.
Mix in some jalapeno or pimento peppers for a more subtle kick.
Add cilantro or parlsey in between layers or on top for a fresh addition.
Add salsa to the top or over the cream cheese mixture if you like.
Add ground beef as an 8th layer if you prefer.

✔️Expert Tips

I recommend using a clear glass dish so you can see all those incredible layers.
The recipe calls for a 7x11 inch casserole dish, but a 9x9 inch would also work.
Allow your cream cheese to come to room temperature so it’s easier to mix
This is a great dip to make the night before to save time, but don’t make it too far in advance because it may turn watery.

🥂Need to sharpen your hostess skills? Check out my BEST tips for entertaining friends!

Seven layer taco dip with tortilla chips on a table on yellow napkin.

🥣How to Store Your 7 Layer Dip

You can make this no-bake taco dip the night before in a casserole dish, cover tightly with plastic wrap, and keep in the fridge until you’re ready to serve.

Additionally, store any leftovers in an airtight container for 2-3 days. Keep in mind, if the guacamole is exposed to oxygen it will start to turn brown, but it is still safe to eat as long as it has been in the fridge and it isn’t more than 3 days old.

⏱️Can I Make This In Advance?

I recommend making this dip no more than ONE day in advance. The veggies on top will start to wilt, turn brown or get watery.

Make sure to keep your 7 layer dip in the fridge right up until you’re ready to serve so it’s nice and chilled.

Close up of corn chip with taco dip scooped onto it.

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