Seven Layer Tex-Mex Dip (Printable)

Layered Tex-Mex delight featuring beans, guacamole, salsa, cheese, and fresh toppings served chilled.

# What You'll Need:

→ Base

01 - 1 can (15 oz) refried beans
02 - 1 tablespoon taco seasoning

→ Guacamole Layer

03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced

→ Sour Cream Layer

08 - 1 cup sour cream

→ Salsa Layer

09 - 1 cup chunky salsa, drained

→ Cheese Layer

10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions

→ For Serving

15 - Tortilla chips

# Step-by-Step Guide:

01 - Combine refried beans with taco seasoning in a medium bowl, then spread evenly in a 9x13-inch serving dish.
02 - Mash avocados with lime juice, salt, diced red onion, and tomato; spread this guacamole evenly over the bean layer.
03 - Evenly spread sour cream over the guacamole layer.
04 - Top sour cream with drained chunky salsa, taking care to keep layers distinct.
05 - Distribute shredded cheddar and Monterey Jack cheeses evenly over the salsa layer.
06 - Layer sliced black olives over the cheese.
07 - Top with shredded iceberg lettuce and chopped green onions.
08 - Cover the dish and refrigerate for at least 1 hour prior to serving. Serve chilled alongside tortilla chips.

# Expert Tips:

01 -
  • Zero cooking required, which means you can spend less time stressed and more time actually enjoying your guests.
  • Every layer adds something different—creamy, tangy, crunchy, fresh—so there's something for everyone's palate.
  • It actually gets better as it sits, making it the perfect make-ahead appetizer that doesn't demand last-minute fussing.
02 -
  • The most common mistake is skipping the step of draining your salsa—wetness is your enemy here, so don't rush it.
  • Assemble this a few hours ahead rather than right before eating; the layers will set and flavors will marry in a way that makes it taste infinitely better.
  • If your guacamole starts to brown, that lime juice did its job—it's still perfectly fine to eat, just not as visually stunning.
03 -
  • Buy your avocados a day or two early, then store them at room temperature until they're perfectly ripe—this takes pressure off the day-of timing and keeps you from squishing them at the store.
  • Keep a second batch of ingredients prepped and ready during the party; you'd be surprised how fast people can demolish this, and having a backup means you don't have to make excuses for an empty dish.
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