This 7-layer dip is pretty much the ultimate party food, if you ask me! This is super easy to make and a total crowd-pleaser. And while I tend to make this the same way I had it as a kid, you can absolutely customize this 7-layer dip recipe to your preferences. For example, my husband prefers to leave the black olives off while I like them, so we usually make this dip where they are only on half.

This 7-layer dip recipe includes: refried beans, spiced sour cream and cream cheese, guacamole, salsa, cheddar cheese, olives, and tomatoes as the layers. Bonus points if you throw some cilantro or green onions on top for some additional color.

Related: Love dips? Me too! Next up, try corn dip, taco dip, buffalo chicken dip, rotel cheese dip, or smoked salmon dip.

Ingredients

• Refried beans
• cream cheese
• sour cream
• Taco seasoning – store bought or make your own
• Guacamole – store bought or make your own
• Salsa
• Cheddar cheese
• black olive
• tomatoes

You can add a little chopped cilantro or green onions to the top if you like as well.

Directions

If you are making your own guacamole or salsa, then do that first. Stir together the cream cheese, sour cream and taco seasoning. Grate the cheese. Chop up the tomatoes.

Assemble the dip. In a 9×13 casserole pan, add an even layer of refried beans. Then a layer of the cream cheese sour cream mix. Then a layer of guacamole. Next, add a layer of salsa. Sprinkle on an even layer of grated cheese, then olives and tomatoes.

This dip is best the day it’s made. I like to make it just before serving if possible.

Tips for Making

• If you use a glass pan to serve this in, then you get to see all the layers. But any 9×13 casserole pan or something close to that size can work well.
• Make sure to spread each layer all the way to the edges of the pan. This helps to seal in each layer.
• The salsa layer can be a bit runny, which is why I recommend serving this dip the day it’s made.
• If you do have leftover dip, you can store it with plastic wrap or an airtight container in the refrigerator for 1-3 days. I will press the plastic wrap right up against the dip, as any air that gets to the guacamole layer can turn it brown pretty quickly.

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