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Seven-Layer Taco Dip

The ultimate party appetizer featuring savory layers of seasoned beans, creamy tangy filling, guacamole, salsa, and fresh crunchy toppings. A no-cook crowd pleaser perfect for game days.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Layers
  • 16 oz refried beans canned
  • 1 packet taco seasoning divided
  • 8 oz cream cheese softened
  • 16 oz sour cream
  • 2 cups guacamole fresh or store-bought
Toppings
  • 1 cup chunky salsa drained well
  • 2 cups cheddar cheese shredded
  • 3 whole Roma tomatoes diced and seeded
  • 1 can black olives sliced and drained
  • 1 bunch green onions chopped
  • 0.5 cup corn kernels canned or frozen/thawed

Equipment

  • Mixing bowls
  • Hand Mixer
  • Glass baking dish or Trifle bowl
  • Spatula

Method
 

  1. Mix refried beans with half of the taco seasoning packet. Spread evenly at the bottom of your serving dish.
  2. In a mixing bowl, beat softened cream cheese until smooth. Add sour cream and remaining taco seasoning; mix until combined.
  3. Spread the cream cheese mixture carefully over the bean layer.
  4. Spread guacamole gently over the cream layer.
  5. Top the guacamole with a layer of drained salsa.
  6. Sprinkle shredded cheddar cheese over the salsa.
  7. Top with diced tomatoes, black olives, corn, and green onions.
  8. Chill for at least 1 hour before serving with tortilla chips.

Notes

Ensure you drain the salsa and tomatoes well to prevent the dip from becoming watery.