Tex Mex Dip (a.k.a 7-Layer Dip)

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This Tex Mex dip recipe is a party appetizer made for your next game day. It’s a 7-layer dip featuring beans, creamy mayonnaise, guacamole, green onion, tomatoes, olives, and shredded cheese. 

Grandmama used to make this Tex Mex dip recipe for us every year around Christmas time. It’s great for football season, of course, but we often had it on Christmas Eve because that is when my family eats Tex-Mex. By then we are turkey’d out and ready for something different so a full spread of our finest Tex-Mex dishes hit the spot!

The first time I remember having this was when I was in elementary school. Grandmama made it for Christmas at her house and the adults had to coax me into trying it because, through the eyes of my childhood self, “it looked weird.” I tentatively dipped a corn chip in, took a bite, and declared it delicious with great relief to myself and to them!

This easy Tex Mex dip is also known as a 7-layer dip. Because, you guessed it, it includes 7 layers. We start with bean dip or refried beans. The next layer is a combination of sour cream, mayonnaise, and taco seasoning (a.k.a it’s creamy AND flavorful). Then we add a guacamole/avocado layer. Try out this Chipotle Copycat Guacamole, its seriously the best! Finally, we add our toppings. I’m opting for green onions, chopped tomatoes, chopped black olives, and shredded cheddar cheese.

I’ve included other topping ideas below as well as serving suggestions. But you can’t look past serving the 7-layer taco dip with some tortilla or corn chips for that quintessential Mexican flavor. Just you wait until you scoop your tortilla chip into the dip and come away with multiple layers of creamy, flavorful, fresh, cheesy goodness.

Now, let’s fix us a lil’ something to eat now…

Ingredients for Tex Mex Dip (7-Layer Dip).

Recipe Ingredients

  • Avocados
  • Lemon juice
  • Salt and pepper
  • Sour cream
  • Mayo
  • Taco seasoning
  • Bean dip
  • Green onions
  • Tomatoes (Roma tomatoes are the best, but whatever you’ve got on hand will work).
  • Black olives
  • Sharp cheddar cheese

Helpful Kitchen Tools

How to Make Tex Mex 7-Layer Dip

Mash together avocados, lemon juice, salt, and pepper.

Peel, pit, and mash the avocados in a medium bowl.

Add the lemon juice, salt, and pepper, and stir to combine.

Note: This is the only use in my life for avocados. Outside of this dip, I can’t stand the things but in this dip, they are magical.

Combine sour cream, mayo, and taco seasoning and mix well.

Combine sour cream, mayo, and taco seasoning and mix well to make your sour cream mixture.

We’ll use that in just a minute.

First, spread bean dip on a large, shallow platter.

Add layers: avocado, sour cream, and vegetables.

Top with the avocado mixture then the sour cream mixture.

Sprinkle with chopped green onions, then the tomatoes and olives.

Add cheese on top and refrigerate until ready to serve.

Cover with shredded cheese.

Refrigerate until ready to serve (for at least an hour).

Serve with tortilla or corn chips.

I’m getting excited for you because THIS IS SO GOOD!

Dipping a corn chip into 7-Layer Tex Mex Dip.

Best if enjoyed surrounded by some of your favorite people.


This Tex Mex dip is best served on the day, as the avocado turns brown pretty quickly. However, if you want to store leftovers, they’ll keep in an airtight container in the fridge for up to 4 days.

Recipe Notes

Here are some variations to make this 7-layer dip recipe work for you:

  • 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.
  • You can also use any type of cheese, like regular cheddar cheese, a Mexican cheese blend, or something like Pepperjack cheese.
  • Mix a handful (1/4 cup) of chopped fresh cilantro into the guacamole or use it as a garnish.
  • Swap the mayonnaise for cream cheese.
  • Swap the lemon juice for lime juice.
  • Mix 1/4 cup of salsa into the guacamole.
  • Alternatively, use a jar of salsa as an extra layer. Chunky salsa is best, but ensure you drain any extra liquid before spreading it on top of the avocado or sour cream layer. 

Recipe FAQs

The traditional layers in a 7-layer dip include:

  1. Refried beans.
  2. Sour cream (mixed with cream cheese and taco seasoning).
  3. Guacamole
  4. Salsa
  5. Cheese
  6. Green onions
  7. 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.

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.

You may also like these Tex Mex recipes:

Tex Mex Chicken Casserole

Stuffed Zucchini Boats, Tex-Mex Style

Tex-Mex Lasagna

Mexican Cornbread Casserole

Aunt Agnes’ Mexican Salad

Tex Mex Dip

This Tex Mex dip recipe is a 7-layer dip featuring beans, creamy mayonnaise, guacamole, green onion, tomatoes, olives, and shredded cheese. 
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: dip, mexican
Servings: 6
Calories: 360kcal


  • 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


  • 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.


Calories: 360kcal
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~H. Jackson Brown, JR

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  1. Glory! With all of those ingredients, how could it possibly be bad!? I think I could eat that whole dish by myself.

    Love the stories about Grandmama’s. They are such special people. There isn’t a day that goes by that I don’t think of my Grandmother, who passed in 2008. She left a permanent imprint on my heart. I am 39 and still have one grandmother left. She was recently diagnosed with Alzheimer’s. It makes me sad. I love that generation of people who grew up on farms and didn’t start out their lives with indoor plumbing or running water. It was a hard life, but that seemed to make them stronger but also they had such gratitude for what they had in life and were such sweet people.

    1. Jayson, you have been truly blessed to still have a grandmother at your age; precious few of us have been granted that grace. I am so sorry about her diagnosis…’tis the most cruel of diseases for families I think, as it robs your loved one of their memories, while you retain yours. May God grant you and your family the strength and faith to keep you strong and to help your Grandmother through this last long journey…

  2. I know how very special Grandmama’s are..I lost my Granny when I was 10 and still miss her 50 years later. She was the best country cook I’ve ever known, and she did it all on a wood stove (refused to use the electric one that Daddy bought her)! She’s the reason that cooking has always been my avocation and, now retired, I can indulge to my heart’s content and to the detriment of my husband’s waistline…but he does have a big smile on his face. 🙂

    I make something quite similar, but I use Bush’s Cocina Latina refried black beans (preferred) or their regular refried beans instead of the bean dip. I used to use the bean dip too until Bush’s started making refried beans, so much more flavor and adds a little texture. I add a sprinkle of chipotle pepper to the avocado mix for a little smoky heat and use lime juice instead of lemon. Also do half and half sour cream and softened cream cheese (instead of mayo) and add a layer of Pace chunky salsa over the sour cream/cream cheese layer.

    You’ve “flung a craving on me” now, so guess what we’ll be munching on Labor Day before the BBQ 😉

  3. I have made this many times and everyone liked it.
    Your Grandmother was and is still special to you. I hope mine feel that way about me.

  4. YUP! Just like we enjoy it minus the avocado…but we do love avocado so may have to add it next time around. Thanks for sharing!

  5. AAAWWW… I love seeing your sweet Grandmama’s smiling face. This dip could be a meal in itself. Cant wait to fix me some and share it with Ed..

      1. Of course we love it! LOL, I never have cooked any of your recipes we didn’t like. I’m fixing it again tonite as a light meal. TY

      2. There’s so many different versions of this recipe, but I’m glad to see your grandmama used the ORIGINAL one that I’ve been making for nearly 40 yrs!! It’s the best. Thanks for the memories back to me.

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