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Best Seven-Layer Taco Dip for a Crowd (Easy Recipe)

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This seven-layer taco dip features distinct, stable layers of refried beans, sour cream, guacamole, salsa, cheese, and fresh toppings. Perfect for parties, it stays beautiful and delicious from the first chip to the last.

Ingredients

Scale
  • 1 can (16 ounces) refried beans (preferably Rosarita or Old El Paso)
  • 1 tablespoon taco seasoning
  • 2 tablespoons water
  • 1 cup sour cream (full-fat)
  • 1/2 cup mayonnaise
  • 1 packet (1 ounce) taco seasoning (or 2 tablespoons homemade blend)
  • Juice of 1/2 lime (fresh)
  • 3 ripe avocados
  • 1/4 cup finely diced red onion
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 cup chunky salsa (preferably Pace or Herdez), drained
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla)
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes, seeded and drained
  • 1/2 cup sliced black olives, drained
  • 1/4 cup sliced green onions (green parts only)
  • Fresh cilantro leaves for garnish (optional)
  • Tortilla chips (preferably Tostitos Scoops) for serving

Instructions

  1. Prep your ingredients: Dice the red onion, mince the jalapeño, seed and dice the tomatoes, and shred the lettuce. Drain the salsa in a fine-mesh strainer and let it sit.
  2. Make the bean layer: In a small bowl, mix the refried beans with the taco seasoning and water until smooth. Spread evenly over the bottom of a 9×13-inch dish.
  3. Make the sour cream layer: In a medium bowl, whisk together the sour cream, mayonnaise, taco seasoning packet, and lime juice until smooth. Spread gently over the bean layer.
  4. Make the guacamole: Cut avocados in half, remove pits, and scoop flesh into a bowl. Add diced red onion, minced jalapeño (if using), lime juice, salt, and cilantro. Mash with a fork to desired consistency. Spread over the sour cream layer.
  5. Add the salsa layer: Spoon the drained salsa over the guacamole and spread gently without pressing down.
  6. Add the cheese layer: Sprinkle the shredded cheese evenly over the salsa.
  7. Add the toppings: Sprinkle shredded lettuce over the cheese, then add diced tomatoes, sliced black olives, and sliced green onions. Garnish with fresh cilantro leaves if desired.
  8. Chill and serve: Cover the dish with plastic wrap and refrigerate for at least 30 minutes before serving. Serve with sturdy tortilla chips.

Notes

Drain all wet ingredients (salsa, tomatoes, olives) to prevent a watery dip. Use room-temperature sour cream and cream cheese for easier spreading. Chilling for at least 30 minutes is essential for stable layers. Shred your own cheese for better texture. Make guacamole last to prevent browning. For make-ahead, assemble everything except guacamole and toppings, then add those just before serving.

Nutrition

Keywords: seven-layer taco dip, taco dip, party dip, game day dip, easy appetizer, crowd-pleaser, no-bake

Find it online: https://avabowls.com/best-seven-layer-taco-dip-for-a-crowd-easy-recipe/