Tex Mex Dip (a.k.a 7-Layer Dip)
Tex Mex Dip has been showing up at family gatherings in my life for as long as I can remember. Some folks know it as 7-layer dip, but either way, it’s always the dish that gets cleaned out first. It’s perfect for football season, potlucks, or any time you need an appetizer that feels a little festive but doesn’t take all day to put together. One scoop with a tortilla chip, and you’ll understand why it’s been a family favorite for decades.
Love Tex Mex flavors as much as I do? Keep the fiesta going with more easy Tex Mex recipes: Tex Mex Chicken Casserole, Stuffed Zucchini Boats, Tex-Mex Style, and Tex-Mex Lasagna!
You start with beans, add guacamole, then a creamy sour cream mixture with a little taco seasoning mixed in. After that, it’s just piling on the toppings, like tomatoes, onions, olives, and cheese. That’s it. No cooking, little effort, and it tastes even better after chilling in the fridge for a bit. If you want to change things up, you can swap out layers, add salsa, or use a different cheese, but honestly? The classic version never lets me down.
Before You Get Started
- Choose your beans: You can use canned bean dip or refried beans as the base. Both work well.
- Keep it cold: This dip is meant to be served chilled, not hot.
- Prevent browning: Mix lemon juice into the guacamole and cover it fully with the sour cream layer to slow down oxidation.
- Make it ahead (same day): Prep in the morning and refrigerate until serving later in the day.
- Use a shallow dish: A 9×13 platter or casserole dish works best so every layer is visible and easy to scoop.
Recipe Ingredients
- Ripe avocados
- Lemon juice
- Salt and black pepper
- Sour cream
- Mayonnaise
- Taco seasoning
- Bean dip (or refried beans)
- Green onions
- Tomatoes (Roma recommended)
- Black olives
- Shredded sharp cheddar cheese
How to Make Tex Mex Dip
- Peel, pit, and mash avocados in a medium bowl. Stir in lemon juice, salt, and pepper.
- In another bowl, combine sour cream, mayonnaise, and taco seasoning. Mix well.
- Spread bean dip in the bottom of a large, shallow dish.
- Layer the avocado mixture on top of the beans.
- Spread the sour cream mixture over the avocado layer.
- Sprinkle chopped green onions, tomatoes, and black olives evenly over the top.
- Finish with a generous layer of shredded cheddar cheese.
- Cover and refrigerate for at least 1 hour before serving. Serve cold with tortilla chips.
Recipe Variations and Notes
- Cheese options: Try Mexican cheese blend, Monterey Jack, or Pepper Jack for extra spice.
- Add salsa: Use 1/4 cup of chunky salsa as an additional layer (be sure to drain excess liquid first).
- Swap mayo: Use cream cheese for a richer layer.
- Cilantro twist: Stir 1/4 cup of chopped cilantro into the guacamole or sprinkle on top.
- Lime flavor: Swap lemon juice for lime juice for a more traditional Tex-Mex taste.
- Make it extra hearty: Mix salsa or diced jalapeños into the bean layer for extra flavor.
- Bean layer: Instead of bean dip, you can use refried beans (a can of similar size). You can even use canned refried beans with jalapenos or chilies.
Storage
- Fridge: Best served the same day, but leftovers will keep in an airtight container up to 4 days.
- Tip: Avocado will darken over time, so cover tightly with plastic wrap pressed directly on the surface before refrigerating.
Recipe FAQs
What is in a 7 layer dip?
The traditional layers in a 7-layer dip include:
- Refried beans.
- Sour cream (mixed with cream cheese and taco seasoning).
- Guacamole
- Salsa
- Cheese
- Green onions
- Olives or tomatoes
So feel free to swap and change a couple of the ingredients if you want to follow this traditional 7-layer dip.
Why is it called a 7-layer dip?
Because of those 7 Tex Mex-inspired layers.
Is 7-layer dip supposed to heat up?
No, this 7-layer dip is meant to be served cold. If you heat it up, you’ll affect the texture of the avocado and sour cream layers.
Does guacamole turn brown in a 7-layer dip?
The guacamole can turn brown quickly, but combining it with lemon juice helps, as does covering it entirely with the sour cream layer. But this is why you can’t prep the dip too far in advance. It’s best to make it in the morning and then let it chill before serving that afternoon/evening.
How do you serve a 7-layer dip?
The most common way to serve Tex Mex dip is with tortilla chips. But it works with any type of cracker or chip.
Ingredients
- 2 medium-sized ripe avocados
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 package taco seasoning
- 1 16-ounce can bean dip
- 1/2 bunch green onions, chopped
- 2 medium tomatoes, chopped
- 3 ounces chopped black olives
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Peel, pit, and mash the avocados in a medium bowl. Add the lemon juice, salt, and pepper. Stir to combine.2 medium-sized ripe avocados, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- In a small bowl, combine the sour cream, mayonnaise, and taco seasoning, and mix well.1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 package taco seasoning
- Spread bean dip on a large, shallow platter. Top with the avocado mixture then the sour cream mixture. Sprinkle with chopped green onions, then the tomatoes and olives. Cover with shredded cheese.1 16-ounce can bean dip, 1/2 bunch green onions, chopped, 2 medium tomatoes, chopped, 3 ounces chopped black olives, 1/2 cup shredded sharp cheddar cheese
- Refrigerate until ready to serve. Serve with tortilla chips.
This dip makes a light/cool meal on a hot summer day. I love the Cowboy Pizza too.
Thank you Barbara!!
I love layered Mexican dip! But what I’m really here to talk about is how much your smile is like your Grandmama’s! You could be identical twins, haha!
🙂 Thank you Becky, that is about the best compliment I could ever hope for. She was such a kindhearted and wonderful soul!
I can’t find a recipe that was great. Similiar to this, but it said they used Desert black bean dip. Did you have this?
I’m SO glad to read that there’s at least ONE other person out there who isn’t keen on avocados. Yuk!
Sunshine, in the post where the photos are of the sour cream mixing you forgot to add the written instructions..you know..where you “stirry, stirry” 😉 love you baby girl.
Love you, too! Thanks for the save, I just fixed it 🙂
My mom has made this for years for potlucks. No one will let her bring anything else anymore. She does hers in a 9×13 pan (double the recipe you have there) and it is devoured in minutes every single time. Thanks for sharing your memories that go with this dish, I to had to be coaxed into the first bite. Now it’s just hoping I get to get a scoop or so before it’s gone!
🙂 yep, all it takes is one bite!!
Oh, one day I bought similar in the grocers. Loved it so home I went to try to copy. Yes cream cheese made it in mine and for beans just smashed some chili beans . Used winter onions chopping the green parts.
Sure like your Grandmas version. It’s a winner. Thanks for sharing.
Thank you Patsy, we thinks so too!!!