Ingredients
Scale
Layer 1 – Bean Base:
- 1 can (16 oz) refried beans (about 2 cups)
- 1 packet (1 oz) taco seasoning, divided
- 2 tablespoons lime juice
Layer 2 – Sour Cream:
- 1 cup sour cream (8 oz)
- Half the taco seasoning packet (reserved from layer 1)
Layer 3 – Guacamole:
- 1½ cups prepared guacamole (store-bought or homemade)
Layer 4 – Salsa:
- 1 cup salsa (your preferred heat level)
Layer 5 – Cheese:
- 2 cups shredded Mexican cheese blend (8 oz)
Layer 6 – Lettuce:
- 2 cups shredded iceberg or romaine lettuce
Layer 7 – Tomatoes:
- 1 cup diced tomatoes (about 2 medium tomatoes)
Optional Toppings:
- ½ cup sliced black olives
- ½ cup sliced green onions
- ¼ cup fresh cilantro, chopped
- Sliced jalapeños
- Tortilla chips for serving
Instructions
- Prepare your dish: Choose a 9×13 inch baking dish or clear glass serving dish. Clear glass is ideal because it beautifully showcases all seven colorful layers, making your dip as visually appealing as it is delicious.
- Make the bean layer: In a medium bowl, mix the refried beans with 2 tablespoons lime juice and half of the taco seasoning packet. Stir until smooth and well combined. Spread this mixture evenly across the bottom of your dish, creating a smooth, even layer that covers the entire bottom. Use a rubber spatula to spread it all the way to the edges.
- Create the sour cream layer: In a clean bowl, mix the sour cream with the remaining half of the taco seasoning packet. Stir until fully incorporated and the sour cream is evenly colored. Carefully spread this over the bean layer, being gentle so you don’t mix the two layers together. Use the back of a spoon to create a smooth, even surface.
- Add the guacamole layer: Spoon the guacamole over the sour cream layer. Gently spread it evenly, working from the center outward. If using store-bought guacamole, this layer is effortless. If making your own, mash 3 ripe avocados with lime juice, salt, diced onion, cilantro, and a diced tomato.
- Spread the salsa layer: Drain your salsa slightly if it’s very watery (just pour off excess liquid). Spoon the salsa evenly over the guacamole layer. Spread gently to cover completely without disturbing the layer beneath.
- Add the cheese layer: Sprinkle the shredded cheese evenly over the salsa, making sure to cover all the way to the edges. Freshly shredded cheese distributes more evenly and tastes better than pre-shredded. This layer should be generous—cheese is what everyone loves!
- Top with lettuce: Sprinkle the shredded lettuce evenly over the cheese. Make sure the lettuce is dry (excess moisture makes it soggy faster). Distribute it evenly for both appearance and so every scoop gets some fresh crunch.
- Finish with tomatoes: Scatter the diced tomatoes evenly across the top. This is your final main layer and it adds beautiful color and fresh flavor.
- Add optional garnishes: If using, top with sliced black olives, green onions, cilantro, jalapeños, or any other toppings you love. These add extra flavor and make the presentation even more impressive.
- Serve or refrigerate: Serve immediately with plenty of tortilla chips arranged around the dish, or cover tightly with plastic wrap and refrigerate for up to 8 hours before serving. If refrigerating, wait to add the lettuce and tomatoes until just before serving for the freshest texture.
- Enjoy! Provide a serving spoon and encourage guests to scoop deep so they get all seven layers in every bite. That’s where the magic happens!
Notes
- Drainage matters: If your salsa is very watery, drain off some liquid to prevent soggy layers.
- Lettuce timing: For best results, add lettuce and tomatoes within 2-3 hours of serving to keep them fresh and crisp.
- Scaling up or down: This recipe doubles easily for larger crowds. For smaller gatherings, make it in an 8×8 dish and cut ingredient amounts in half.
- Customize layers: Feel free to add a layer of seasoned ground beef, shredded chicken, black beans, or corn for extra substance.
- Make it spicy: Use hot salsa, add jalapeños, include pepper jack cheese, or mix hot sauce into your sour cream layer.
- Storage: Cover tightly and refrigerate for up to 2 days. The lettuce will wilt, so it’s best eaten within 24 hours.
- Serving tip: Use thick, sturdy tortilla chips that won’t break when scooping through all those layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook/Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ¾ cup dip (1/12 of recipe, not including chips)
- Calories: 198
- Sugar: 3g
- Sodium: 486mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 28mg