Seven-Layer Taco Dip

Why You’ll Love This Recipe

I love how this dip combines so many textures and flavors in one dish—creamy, crunchy, fresh, and savory. It comes together in minutes with no cook time, yet looks impressive and satisfying. Every scoop feels like a fiesta!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (15 oz) can refried beans

• ½ cup sour cream

• ½ cup cream cheese, softened

• 1 tsp taco seasoning

• ¾ cup salsa or pico de gallo

• 1 cup shredded cheddar (or Mexican cheese blend)

• ½ cup chopped green onions

• ½ cup diced tomatoes

• ½ cup sliced black olives

• ¼ cup diced jalapeños (optional for heat)

• Optional garnish: chopped cilantro, drizzle of hot sauce

directions

1. I spread the refried beans in an even layer in a shallow serving dish or pie plate.

2. I mix sour cream, cream cheese, and taco seasoning until smooth, then spread this creamy layer over the beans.

3. I evenly spoon salsa or pico de gallo over the cream layer—no need to stir.

4. I sprinkle the shredded cheese on top, followed by green onions, tomatoes, olives, and jalapeños if I’m using them.

5. I cover the dish and chill it for at least 30 minutes to let the flavors meld and the cheese set slightly.

6. I serve it with tortilla chips, sliced bell peppers, or sturdy crackers—everyone grabs their favorite and digs in!

Servings and timing

• Serves: 8–10 as an appetizer or snack

• Prep time: ~10 minutes

• Chill time: Minimum 30 minutes (optional but enhances texture)

• Total time: ~40 minutes (including chill time)

Variations

• Spicy boost: Add a layer of chopped pickled jalapeños or a drizzle of taco sauce.

• Guacamole swap: Replace the sour cream layer with guacamole or add it as an extra layer.

• Bean variety: Use a layer of seasoned black beans or pinto beans instead of refried for a chunkier bite.

• Protein upgrade: Layer seasoned ground taco meat or cooked chorizo between the beans and cream for a heartier dip.

storage/reheating

I cover and refrigerate leftovers for up to 3 days. Serve it cold or at room temperature. For dipping parties later, I sometimes refresh by sprinkling on extra cheese or green onions before serving.

FAQs

Do I have to chill the dip?

I recommend chilling for at least 30 minutes—it helps the layers set and lets the flavors meld, though I’ve served it immediately when needed.

Can I make this ahead?

Absolutely—I assemble it the night before, refrigerate, and it tastes even better the next day.

What can I serve it with besides chips?

I enjoy dipping with sliced bell peppers, cucumber rounds, pita chips, or even lettuce cups.

Can I make it dairy-free?

Yes—I substitute sour cream and cream cheese with dairy-free yogurt and vegan cream cheese, and use dairy-free cheese shreds.

How do I make it less spicy for kids?

Skip the jalapeños and use mild salsa. Young eaters still love the cheese and beans!

Conclusion

I always turn to this Seven-Layer Taco Dip when I want something easy, colorful, and crowd-pleasing. It’s endlessly customizable, perfect for sharing, and always disappears fast—no ceremony, just pure flavorful fun!