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7 Layer Dip

Nobody says no to 7 Layer Dip, right? I mean how could you?? Spicy bean dip on the bottom, sour cream, guacamole, tomatoes and cheese, you just can't beat it. I have a few tips to take your 7 layer dip to the next level!
Course Appetizer, Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 219kcal
Author Karen


  • 2 9-ounce cans Frito brand bean dip
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet taco seasoning*
  • 1 cup guacamole
  • 4-5 roma tomatoes chopped**
  • 1/2 cup green onions chopped***
  • 1 cup shredded cheddar cheese
  • 1 2.25 ounce can sliced black olives, drained
  • chopped cilantro add to taste (optional)
  • sliced limes to garnish, optional


  • Use a square 8x8 or 9x9 inch pan (preferably a glass pan because it's prettier. Don't use a trifle bowl or something deep, because then people won't be able to dip down deep enough to get all the layers, and that's just tragic).
  • Add the 2 cans of bean dip straight into the pan. Stir it together so it's smooth, then spread on the bottom.
  • In a medium bowl, stir together sour cream, mayonnaise, and taco seasoning. How much taco seasoning you want to add is completely up to you, give it a taste and add more if you like!
  • Layer the sour cream mixture over the bean dip. 
  • Add the guacamole and spread over the top.
  • Chop a few tomatoes and sprinkle those on next. You can add as many as you like. 
  • Chop the green onions and sprinkle them on top. You can use either the white part of the onion or the green part; green will be milder.
  • Sprinkle the shredded cheese on top.
  • Sprinkle with the black olives.
  • Garnish the top with additional tomatoes, pico de gallo, and cilantro. Another optional layer you could add would be a small can of chopped green chiles (drained). (I would add those before the cheese layer.)
  • Serve with tortilla chips and limes to squeeze over individual servings. Store covered in the fridge.
  • If you want to make this ahead of time, layer the bean dip, sour cream mixture, and guacamole in the pan. Squeeze lime juice on top so your avocados don't brown. You can cover that and store it in the fridge for up to 24 hours, then add the veggies and toppings last minute. 


*I always buy the huge jars of taco seasoning, so I was guessing on how much was in a taco packet. I think I ended up putting in close to 4 tablespoons, which is probably closer to 2 taco packets. Just add to taste. 
**You could also add pre-made pico de gallo from the store, which is what I did here in the photos. (because I thought I had more tomatoes than I did, oops!) 
***A regular white or yellow onion would taste good too.
This recipe is from Carol Struckman. Thanks Carol!


Calories: 219kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 699mg | Potassium: 204mg | Fiber: 4g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg