Seven Layer Tex-Mex Dip (Printable Version)

A layered Tex-Mex creation with beans, avocado, salsa, cheeses, and crisp toppings, chilled and ready for gatherings.

# 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 Make:

01 - In a medium bowl, combine refried beans and taco seasoning. Spread evenly in the bottom of a 9x13-inch serving dish.
02 - Mash avocados with lime juice, salt, diced red onion, and diced tomato until well combined. Spread atop the bean layer.
03 - Spread sour cream evenly over the guacamole layer.
04 - Evenly spoon drained chunky salsa over the sour cream without mixing layers.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the salsa layer.
06 - Distribute sliced black olives evenly over the cheese.
07 - Add a layer of shredded iceberg lettuce, then sprinkle chopped green onions on top.
08 - Cover the dish and refrigerate for at least 1 hour to meld flavors. Serve chilled with tortilla chips.

# Expert Suggestions:

01 -
  • It looks restaurant-worthy but takes barely twenty minutes, which means you can actually make it on game day instead of the night before.
  • Every spoonful tastes different because you hit all the layers at once—creamy, fresh, cheesy, and bright all in one bite.
  • People always ask for the recipe, and you get to surprise them by admitting there's no cooking involved, just smart layering.
02 -
  • If your salsa is watery, you'll end up with a mushy dip by the time people actually eat it, so drain it thoroughly and maybe even blot it with a paper towel if it looks too wet.
  • The lettuce on top will wilt if the dip sits out at room temperature for more than an hour, so add it right before serving or just accept that it'll soften—it's still delicious.
03 -
  • Use a rubber spatula to spread each layer—it's gentler and gives you way more control than trying to spread with a spoon.
  • If your avocados aren't quite ripe, you can gently warm them in the microwave for a few seconds, but honestly it's better to just wait for them to ripen or use two avocados instead of one if you're worried about texture.
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