Seven Layer Dip I

Seven Layer Dip I


"This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal."

Ingredients 15 m {{adjustedServings}} servings 277 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
  2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
  3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
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Reviews 409

  1. 579 Ratings


Everyone loved this, but we all agreed it needed to be WAY more spicy. I substituted cream cheese for half of the sour cream, used a packet of taco seasoning in the beef, and another packet in the sour cream / cream cheese mixture. A half cup or so of canned sliced jalapenos as layer #8 makes this a lot better. If you like guacamole, use about twice as much, because the recommended amount isn't enough to even spread out to make a whole layer. You wouldn't notice if you left it out. I'll make this one again; it's very good.

Crystal S

This is a very old standby recipe that has been served again and again with fantastic results! First of all, this recipe is fine as written and served, but our crowd typically likes a little more flavor and kick. Differences that I would suggest is to brown your beef with a packet of taco seasoning (no water), 1.5 tbs of cumin, 1 tsp of chili powder 1 tsp of garlic and 2 tbs of dried minced onion. Added finely chopped cilantro with the black olives, tomatoes and green onions. Mixture of pepperjack and cheddar cheese gave the dip more complexity than straight cheddar! Superb flavor!!!


I recently had a party with some people who enjoy good Mexican food...and they DEVOURED this! The key that made this 7-layer dip so successful is the LACK of taco seasoning in the refried beans. I've used that in the past, called for in other recipes, and it's just not good to me. I asked my sisters about it, and they've said they just leave it out because there's a strange after-taste. We grew up near the border and had alot of great Tex-Mex, and this recipe SHINES above any other I've tried. I prefer not to use canned refried beans, rather to go to one of the local Mexican restaurants and get a pint of their beans--they're just better if you want to WOW your guests...something different about the texture. Texans close to a Pancho's know what I mean. If you don't have time to make your own guacamole, Walmart sells a good one put out by AvoClassic, plain or spicy in a box with two 8 ounce packages that you can mash a little more, or not. I took a Mexican cooking class while a student in Mexico, but many of these recipes are just as good...including this one.