This seven-layer dip has been my party secret for years — the one dish that reliably disappears first at every gathering. I first put this together for a casual family get-together when I wanted something that was fuss-free, portable, and reliably delicious. Using pantry-friendly cans and a few fresh toppings, it delivers an irresistible mix of creamy, tangy, crunchy, and salty textures in every scoop. The combination of smooth refried beans, mild guacamole, and seasoned sour cream creates a silky foundation, while salsa, shredded lettuce, shredded cheese, black olives, roma tomatoes, and green onions add bright contrast.

I discovered this exact assembly on a rainy weekend when I was short on time and needed a crowd-pleaser. It quickly became a staple for game days, potlucks, and summer barbecues. The layers can be prepped ahead, assembled in a clear 9x13 dish for an attractive presentation, and chilled to let flavors meld — which always feels like a small trick that makes the final result taste more put-together than the effort suggests. Family and friends always compliment the balance of flavors, and picky eaters tend to dive right in.

Ingredients

• Refried beans: 32 ounces (two 16-ounce cans) of canned refried beans — I use Old El Paso for reliable texture; thinning with a little water helps you spread them smoothly as the base.
• Water: 3 tablespoons — used to loosen the beans for a smooth, even layer; warm tap water makes blending easier.
• Guacamole: 1½ cups premade mild guacamole — I used Walmart Freshness Guaranteed; pick a creamy guac without large chunks so it spreads evenly.
• Sour cream: 2 cups — full-fat sour cream provides the best mouthfeel and tang; light versions will work but change texture slightly.
• Taco seasoning: 1 ounce packet (mild) — I used Great Value brand; mixes into the sour cream to add savory heat and classic taco flavor.
• Chunky mild salsa: 16 ounces — drain through a mesh strainer before layering; I used Pace for consistent flavor and chunk size.
• Shredded lettuce: 2 cups — Romaine or iceberg both work; shredded finely for even coverage and crunch.
• Shredded cheese: 2 cups pre-shredded fiesta blend — I used Great Value; pick a good melting blend for flavor and color.
• Black olives: 2.25 ounces sliced, well drained — I used Mario brand; rinse and drain thoroughly to avoid watery layers.
• Roma tomatoes: 1 cup chopped — pat dry if particularly juicy to prevent soggy topping.
• Green onions: ½ cup thinly sliced — use both white and green parts for aroma and color; slice on the bias for better presentation.

Instructions

Prepare the refried beans: Add the 32 ounces (two 16-ounce cans) of refried beans into a small mixing bowl and add 3 tablespoons of water. Stir vigorously until the beans are completely smooth and spreadable; warm water helps achieve a satin texture. The goal is a thin but not runny layer so it sets and holds the toppings. Spread beans in the pan: Using a silicone or offset spatula, spread the bean mixture evenly across the bottom of a 9x13 baking dish. Push the mixture into the corners and smooth the top so you create an even foundation; this helps subsequent layers sit flat and prevents mixing. Layer the guacamole: Gently spread 1½ cups of premade mild guacamole over the bean layer. If your guacamole is slightly chunky, press it lightly with the spatula to create an even layer without mashing it completely; the creaminess is part of the appeal. Season the sour cream: In a small bowl, combine 2 cups sour cream with the 1-ounce packet of mild taco seasoning. Whisk until fully incorporated; taste and adjust if you prefer more or less heat. Spread the seasoned sour cream over the guacamole for a tangy, cooling layer. Drain and add salsa: Place the 16-ounce container of chunky mild salsa in a mesh strainer and let it drain 1–2 minutes to remove excess liquid. Spoon the drained salsa evenly over the sour cream layer — draining prevents the dip from becoming watery and helps keep the top layers crisp. Add cheese and lettuce: Sprinkle 2 cups of pre-shredded fiesta blend cheese over the salsa, followed by 2 cups of finely shredded lettuce. The cheese helps bind the salsa and lettuce while adding savory richness and color contrast. Finish with olives, tomatoes, and green onions: Scatter 2.25 ounces sliced black olives (well drained) over the lettuce, then add 1 cup chopped roma tomatoes that have been patted dry. Top with ½ cup thinly sliced green onions. Cover tightly with plastic wrap and chill for at least 1 hour before serving to allow the layers to settle and flavors to marry. Serve: Serve chilled with sturdy tortilla chips or vegetable dippers. Keep extra chips at the ready — this disappears fast.

Storage Tips

After assembling, cover the dish tightly with plastic wrap or transfer to an airtight container to preserve freshness. Keep chilled and consume within 24–48 hours for best texture — the lettuce and tomatoes will start to soften after a day. If you need to store components separately, refrigerate the seasoned sour cream and guacamole in separate covered bowls and keep diced tomatoes and shredded lettuce in paper-lined containers to limit moisture buildup. When reheating a leftover portion, remove any cold toppings and reheat only the base for a few seconds in the microwave if you prefer warm beans; then reapply fresh lettuce and tomatoes.

Ingredient Substitutions

If you prefer a lighter dish, swap full-fat sour cream for plain Greek yogurt (use the same volume) for tang and protein. For a vegan version, use a plant-based sour cream, vegan cheese, and a mashed avocado mixture or vegan guacamole. If you’re avoiding canned black olives, capers or pickled jalapeños add brininess. To up the heat, use medium or hot taco seasoning and a spicier salsa; to keep it mild, choose mild seasoning and salsa. Fresh salsa or pico de gallo works, but drain it well before layering.

Serving Suggestions

Serve with sturdy tortilla chips, pita chips, or crisp vegetable sticks like jicama and bell pepper. For parties, present the dip in a clear dish with bowls of assorted chips around it and small spoons for guests who prefer to spoon onto plates. Pair with margaritas, cold beer, or an iced tea for casual gatherings. For a more substantial spread, offer warm queso, grilled chicken skewers, and a crunchy slaw to complement textures and flavors.

Cultural Background

Seven-layer dip is a Tex-Mex-inspired party favorite that emerged as a communal appetizer in the mid-20th century — it’s a layering of familiar elements from Mexican and American cuisine: refried beans, guacamole-like avocado, cheese, and salsa. While not an authentic traditional Mexican dish, it borrows flavors and ingredients and was popularized in the U.S. for potlucks and tailgates because it’s visually appealing, shareable, and easy to adapt to regional tastes.

Seasonal Adaptations

In summer, swap canned or store guacamole for fresh avocado mashed with lime, cilantro, and a pinch of salt; use ripe, firm tomatoes for a juicier top. In winter, rely on jarred or canned salsas and choose heartier greens like shredded cabbage to retain crunch. For holiday gatherings, make mini individual portions in small ramekins topped with festive garnishes like pomegranate seeds for color contrast and a fresh herb like cilantro.

Meal Prep Tips

For easy entertaining, prepare the bean layer and seasoned sour cream up to 48 hours in advance and keep them refrigerated separately. Drain the salsa and slice olives the day before to reduce prep time. Assemble the guacamole and bean base the morning of the event and top with fresh lettuce and tomatoes just before serving for peak texture. Use disposable or reusable clear pans for easy transport and attractive presentation.

Bringing this dish to your next gathering is a low-effort way to impress — the layered presentation looks special while the flavors stay reliably familiar and crowd-friendly. Give it a try and make it your own with the small swaps suggested above.