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Easy Mexican Dip Recipe: Classic Cold Seven-Layer Party Dip

Easy Mexican Dip Recipe

A no-cook, classic cold layered Mexican dip with seven colorful layers and plenty of creamy, tangy, cheesy flavor. Serve chilled with sturdy tortilla chips as an easy appetizer for 10 to 12 guests.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces Refried beans
  • 1 cup Prepared guacamole
  • 1 cup Sour cream
  • 1 cup Chunky salsa
  • 1 cup Shredded Mexican-blend cheese or sharp cheddar
Toppings
  • 1/2 cup Sliced black olives
  • 1/2 cup Chopped tomato, seeds removed
  • 1/4 cup Sliced green onions
Optional Additions
  • 2 tablespoons Fresh cilantro, chopped
  • to taste Sliced jalapeño or diced green chiles

Method
 

Step-by-Step
  1. Spread the refried beans evenly in the bottom of a shallow 9-inch pie plate or small 9 x 13-inch dish.
  2. Spread the guacamole evenly over the beans, taking care not to disturb the bottom layer.
  3. Add the sour cream and gently spread it into an even layer.
  4. Spoon the drained chunky salsa over the sour cream, distributing it from edge to edge.
  5. Sprinkle the shredded Mexican-blend cheese or sharp cheddar evenly over the salsa.
  6. Finish with black olives, chopped tomato, green onions, and any desired cilantro, jalapeño, or diced green chiles.
  7. Cover and refrigerate for at least 30 minutes before serving with sturdy tortilla chips.

Notes

Use thick salsa and remove excess liquid from the salsa and tomatoes to help prevent a watery dip. For extra flavor, mix 1-2 teaspoons taco seasoning into the refried beans or sour cream. Keep the dip covered and refrigerated, and serve it cold.