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7 Layer Dip: The Ultimate Tex-Mex Party Powerhouse That Steals the Show Every. Single. Time.

  • Author: Tyla
  • Total Time: 50 minutes
  • Yield: 8–10 hungry partygoers 1x

Description

This dish is basically the unofficial mascot of casual gatherings. No matter where you serve it, it’s the first thing people dive into and the one dish everyone asks for the recipe for. Best part? You can prep it in advance, customize the layers, and scale it up for a crowd or down for a solo “yes-I’m-just-eating-dip-for-dinner” situation.

Ingredients

Scale

Base Layer:

  • 1 (16 oz) can refried beans (regular or vegetarian)

  • 1 tablespoon taco seasoning (store-bought or homemade—cumin, paprika, chili powder, garlic powder)

Creamy Layers:

  • 1 cup guacamole (homemade or thick store-bought)

  • 1 cup sour cream (or Greek yogurt for a protein boost)

Salsa & Cheese Layers:

  • ¾ cup salsa or pico de gallo (drain off excess liquid to prevent sogginess)

  • 1½ cups shredded Mexican blend cheese or cheddar (or a combo—get fancy)

Topper Layers:

  • ½ cup chopped fresh tomatoes (roma or cherry tomatoes work well)

  • ½ cup chopped green onions (white and green parts)

  • ¼ cup sliced black olives (or more if you’re Team Olive)

Optional Garnishes:

  • Sliced jalapeños

  • Fresh chopped cilantro

  • Shredded iceberg or romaine lettuce

  • Diced red onion

  • A drizzle of hot sauce or taco sauce

Instructions

  1. Get your base ready: In a bowl, mix the refried beans with taco seasoning until smooth and well combined. Spread it evenly into the bottom of a clear glass 8×8 baking dish, trifle dish, or shallow serving platter. Press it down firmly—it’s the foundation, after all.

  2. Layer the guac: Carefully spoon the guacamole on top of the beans. Drop it in dollops across the surface, then gently spread it out with a spatula so you don’t mix it with the beans.

  3. Spread the sour cream: Same method—dollop, then smooth. Keep it light and fluffy to avoid collapsing the layers underneath.

  4. Add the salsa: Spoon on your drained salsa or pico de gallo. Try to use a slotted spoon if it’s juicy, or else your beautiful dip may turn into a soggy mess by hour two.

  5. Cheese time: Sprinkle that shredded cheese all over. Go edge to edge. You want a full blanket of cheesy goodness.

  6. Top it off: Now comes the fun part. Scatter chopped tomatoes, green onions, and olives across the top. Add jalapeños or cilantro if you’re feeling wild. You can even do this part artistically if you want to get extra with it.

  7. Chill and serve: Pop the whole dish in the fridge for at least 30 minutes so the layers firm up a bit and the flavors mingle. Serve cold with lots of tortilla chips, pita chips, or even crunchy veggies for dipping.

Notes

You really can’t go wrong with this as your party appetizer, but it’s also awesome as a lunch spread with crackers and raw veggies, or even used as a filling for burritos or quesadillas. Hosting a build-your-own nacho bar? Set this out as the ultimate topping. Want to make it dinner? Spoon some into lettuce wraps and pretend you’re being healthy. Add a side of margaritas and call it a night.

  • Prep Time: 20 minutes

Nutrition

  • Calories: ~280 kcal per serving
  • Fat: ~18g
  • Carbohydrates: ~20g
  • Protein: ~8g

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Find it online: https://tylarecipes.com/7-layer-dip-the-party-classic-that-never-goes-out-of-style/