This Easy Layered Taco Dip is chock full of your favorite Mexican ingredients: refried beans, guacamole, cheese, olives and spiced up sour cream. It will be devoured at your next party!
We had a large group of guys for a cookout and this 7 Layer Dip garnered rave reviews. Plus, it’s made in a springform pan, and when the rim is removed, each beautiful layer is revealed!
Easy Layered Taco Dip
Our guests were vintage car racers who had been at the track all day. Running on adrenaline, they don’t eat much at all while practicing or racing. I’d seen their appetites at dinner a couple nights previously. So our appetizers needed to be hearty and delicious (of course!).
With seven colorful layers come seven different textures and all those Tex-Mex flavors that are so well loved. This 7 layer dip was extremely popular with our guests!
How to Make a 7 Layer Taco Dip
First, make sure you have a 9-inch springform pan. This is the kind of round pan used to make cheesecakes with a rim that can be removed from the base. Using a removable rim makes it easy to keep the layers of this easy taco dip recipe aligned until they’re well chilled.
- Using an offset spatula, start spreading the different components in the order in which the recipe states.
- Try to keep them spread or dispersed evenly for the best presentation.
How to Layer Your Taco Dip
- First up is a can of refried beans. Super easy as all you need to do is open a can! I am no expert when it comes to refried beans, but I grabbed a 16 ounce can of La Preferida.
- Next for this easy taco dip recipe is a mixture of sour cream and taco seasoning. Use a packet of your favorite brand, I purchased Old El Paso.
- After the sour cream comes the cheese. A mixture of grated mild Cheddar and mozzarella created a nice white and orange layer. It would be easy to tweak this mixture and use sharp Cheddar and Monterey jack or even pepper jack cheeses.
- An easy guacamole is made from avocados, lemon juice and picante sauce or salsa. It’s nice to leave some texture when you mash your avocados. This is a chance to use another shortcut if you have a good source of premade guacamole.
- Last comes layers of chopped tomatoes, green onions, and sliced black olives.
How to Serve This Tex-Mex Dip
- If you can chill this overnight, great. Otherwise 3-4 hours will be OK.
- To serve, I removed the ring of the springform pan but kept the dip on the base. Next, I placed the base and dip on a serving plate and surrounded it with chips.
The Best Dip Recipes
Dips are a terrific appetizer for game day, tail gates, summer or casual parties. The varieties are endless and most can be make ahead of time and just need a bag of chips or crackers to serve. Here are some more of the best dip recipes:
- Bacon Beer Cheese Dip from Foodie Crush
- Mexican Street Corn Dip from The Cookie Rookie
- Baked Parmesan Crab Dip
- Easy Smoked Salmon Dip
- Homemade Queso Dip
- Dill Pickle Dip
- Buffalo Chicken Dip
- Hot Shrimp Artichoke Dip
- 20+ Game Day Recipes
- More Delicious Appetizer Recipes
- 16 ounce can of refried beans
- 2 cups sour cream
- 1 package taco seasoning
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded Cheddar cheese
- 3 avocados
- 3 tablespoons lemon or lime juice
- 3 tablespoons salsa or picante sauce
- 4 tomatoes, chopped and seeds removed if desired
- 4-5 green onions, thinly sliced
- 4 1/4-ounce can of sliced black olives, drained
- Tortilla chips or scoops, to serve
Spread refried beans on the bottom of a 9-inch springform pan.
Mix sour cream and taco seasoning and spread over the refried beans, then layer the cheeses.
Cut the avocados in half, remove the pits and scoop the flesh into a medium bowl. Use a knife to cut the avocados into cubes. Add the lemon juice and salsa and mash with a fork. Spread over cheese layer.
Top with tomatoes, green onions, then olives.
Chill for at least 3 hours or overnight. When ready to serve, release and remove the sides of the springform pan and place the base holding the dip on a serving plate. Surround with chips to hide the base of the springform pan.
Serve with tortilla chips.
Adapted from Great Beginnings, Grand Finales
Amount Per Serving: Calories: 261 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 40mg Sodium: 421mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 5g Sugar: 4g Sugar Alcohols: 0g Protein: 10g