7-Layer Dip

Recipe Ingredients

Simple, fresh ingredients come together for a Mexican-inspired party snack that’s always a hit. Here’s what you need to build this flavorful 7-layer dip. 

Old El Paso™ Original Taco Seasoning Mix: This adds classic taco flavor and is the secret behind the savory seasoned sour cream in this recipe. 

Green Chiles: We didn’t just stop with taco seasoning—these chiles give the sour cream an earthy, spicy zip! 

Pico de Gallo: Rather than using regular salsa, we love the freshness and brightness that pico brings to the dish. It’s such an easy substitute but makes a huge difference in the flavor. 

Other Ingredients: You’ll need sour cream, refried beans, guacamole, cheddar cheese, sliced ripe olives and green onions, and lots of tortilla chips for scooping up the dip! Feel free to add any other favorite taco toppings for serving. 

How to Make 7-Layer Dip

This easy 7-layer dip comes together in minutes and is loaded with bold flavor. Here’s a quick overview of how to make it—check out the full recipe below. 

1. Season the Sour Cream 

Start by mixing sour cream with taco seasoning and green chiles for a zesty kick.  

2. Layer Your Ingredients  

Spread refried beans on a large platter or plate, then carefully spread the seasoned sour cream on top, followed by creamy guacamole. Be gentle when spreading the layers so they stay separate! We found that dropping dollops of each ingredient onto the platter, rather than pouring it all in one place, helps make the spreading easier. Finish off your dip with the final layers: shredded cheese, fresh pico de gallo, sliced olives, and green onions.  

3. Store in the Fridge 

Chill the dip, covered, until you’re ready to serve, then dig in with tortilla chips. It’s perfect for parties, game days, or anytime you’re craving a classic tailgating food. 

Storing and Reheating

This 7-layer dip is such an easy make-ahead party food! Here’s how to store it: 

Refrigerator 

Store in an airtight container for up to 3 days. We wouldn’t recommend freezing your dip; the ingredients just won’t hold up after freezing and thawing. This dip is best eaten cold, so there’s no need to reheat, which makes this an easy make-and-take appetizer for parties, too!