Make this easy, no-bake Seven Layer Dip for your next gathering. It features distinct, flavorful Tex-Mex layers that always disappear fast.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:10 servings
Category:Appetizer
Method:No Bake
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1 (16 ounce) package cream cheese, softened
1 cup sour cream
1 packet (1 ounce) taco seasoning mix
1 (16 ounce) can refried beans, not heated
1 cup prepared guacamole
1 cup salsa, drained slightly
1 cup shredded Mexican blend cheese
1 cup chopped black olives, drained
1/2 cup chopped fresh tomatoes (optional layer)
1/4 cup chopped green onions (optional garnish)
Instructions
In a medium bowl, combine the softened cream cheese, sour cream, and taco seasoning mix. Beat with a mixer until smooth and creamy. This is your seasoned cream cheese layer.
Spread the refried beans evenly over the bottom of a 9×13 inch serving dish or pie plate.
Carefully spread the seasoned cream cheese mixture over the bean layer.
Spread the prepared guacamole evenly over the cream cheese layer.
Spoon the drained salsa over the guacamole layer.
Sprinkle the shredded cheese evenly over the salsa.
Top with the chopped black olives. If using, sprinkle the chopped tomatoes and green onions over the top.
Cover the dish and chill in the refrigerator for at least 1 hour before serving. This helps the layers set.
Serve your **Layered Dip Recipe** cold with tortilla chips, crackers, or vegetable sticks.
Notes
You can make this **Make Ahead Dip** up to 24 hours in advance. Keep it tightly covered in the refrigerator.
For a slightly different flavor, you can substitute the refried beans with an equal amount of seasoned ground beef (cooked and drained). This makes it a **Classic Taco Dip**.
If you want a thinner salsa layer, press a paper towel gently over the salsa to remove excess liquid before spreading.
This recipe is naturally **Vegetarian** if you skip any meat additions.