Classic Tex Mex Dip (A.K.A. 7-Layer Dip)
This Tex Mex Dip recipe is layer after layer of flavor, from a hearty bean base and creamy avocado to zesty sour cream, topped with fresh veggies and sharp cheddar. It’s a great game day recipe and is perfect for potlucks or any time you need an appetizer that doesn’t take all day. One scoop with a tortilla chip, and you’ll see why it’s been a family favorite for decades!
A Quick Look At The Recipe
- Recipe Name: Tex Mex Dip
- Serves: 6
- Main Ingredients: medium-sized ripe avocados, lemon juice, salt, black pepper, sour cream, mayonnaise, taco seasoning, 16-ounce can bean dip
- Why You'll Love It: This Tex Mex dip, also known as 7-layer dip, is a party favorite with layers of beans, guacamole, seasoned sour cream, tomatoes, olives, and cheese. Quick to make, easy to customize, and best served with tortilla chips!
The Dip That Always Disappears First
Tex Mex Dip has shown up at family gatherings for as long as I can remember. It’s always the dish that gets cleaned out first. Some folks know it as a 7-layer dip, but either way, it’s delicious.
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. You could even make my Tex Mex Chicken Casserole, Stuffed Zucchini Boats, Tex-Mex Style, and Tex-Mex Lasagna if you want similar flavors but something completely different!
Here’s What Others Think
“My mom has made this for years for potlucks. No one will let her bring anything else anymore.” – Jackie
Ingredients
- Ripe avocados
- Lemon juice (lime would be great too)
- Salt and black pepper
- Sour cream
- Mayonnaise
- Taco seasoning
- Bean dip (or refried beans)
- Green onions
- Tomatoes
- Black olives
- Shredded sharp cheddar cheese (or your favorite!)
Recipe Tips & Variations
- I recommend using a shallow, 9×13 platter or casserole dish so every layer is visible and easy to scoop.
- Sometimes I like to add 1/4 cup chunky salsa for another layer of flavor. Just be sure to drain excess liquid first!
- If you’d rather not use mayo, you can use cream cheese for a richer layer instead.
- For some added freshness, stir 1/4 cup chopped cilantro into the guacamole, or sprinkle it right on top.
- To prevent browning, mix lemon juice into the guacamole and cover it fully with the sour cream layer to slow down oxidation. This is what I do for my Chipotle Copycat Guacamole!
- If you prefer a spicier dip, I recommend adding some diced jalapeños into the bean layer for extra heat!
How to Make a Delicious Tex Mex Dip
1. Make the Guacamole
We’ll start this dip with the guac. Peel and pit your avocados, then mash them in a medium bowl. Stir in the lemon juice, salt, and pepper.
Tip: Don’t go overboard mashing the guac, as this can make it gummy.
2. Season the Sour Cream
In another bowl, combine sour cream, mayonnaise, and taco seasoning. Mix well.
3. Layer Your Dip
Next, spread your bean dip in the bottom of a large, shallow dish. Then top with the avocado mixture.
Over that, spread on the sour cream mixture. Then sprinkle on the chopped green onions, tomatoes, and black olives in a nice even layer.
Finally, finish off your dip with a generous layer of shredded cheddar cheese.
4. Chill & Serve
That’s it with the dip! Now all there’s left to do is cover and refrigerate it for at least 1 hour before serving.
Serve cold with tortilla chips. Snack on!
Storage
This Tex-Mex dip is best served the same day, but leftovers will keep in an airtight container up to 4 days. Just note: avocado will darken over time, so cover tightly with plastic wrap pressed directly on the surface before refrigerating.
Tex Mex Dip FAQs
The traditional layers in a Tex Mex 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.
No, this dip is meant to be served cold. If you heat it up, you’ll affect the texture of the avocado and sour cream layers. If you’d rather have a Southern-style hot dip recipe, I recommend my Pimiento Cheese Dip!
The most common way to serve 7-layer dip is with tortilla chips. But it works with any type of cracker or chip. You could even dip them with carrot or celery sticks for a healthier option.
Of course! Since we need to chill this recipe anyway, I like to prep the dip in the morning and refrigerate it until serving later in the day.
If this dip made it to your table, let me know how it went! Leave a star rating and tell me your favorite layer in the comments below.
Ingredients
- 2 medium-sized ripe avocados
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ package taco seasoning
- 1 16-ounce can bean dip
- ½ bunch green onions, chopped
- 2 medium tomatoes, chopped
- 3 ounces chopped black olives
- ½ 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, ½ teaspoon salt, ½ teaspoon black pepper
- In a small bowl, combine the sour cream, mayonnaise, and taco seasoning, and mix well.½ cup sour cream, ¼ cup mayonnaise, ½ 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, ½ bunch green onions, chopped, 2 medium tomatoes, chopped, 3 ounces chopped black olives, ½ cup shredded sharp cheddar cheese
- Refrigerate until ready to serve. Serve with tortilla chips.
Notes
- I recommend using a shallow, 9×13 platter or casserole dish so every layer is visible and easy to scoop.
- Sometimes I like to add 1/4 cup chunky salsa for another layer of flavor. Just be sure to drain excess liquid first!
- If you’d rather not use mayo, you can use cream cheese for a richer layer instead.
- For some added freshness, stir 1/4 cup chopped cilantro into the guacamole, or sprinkle it right on top.
- To prevent browning, mix lemon juice into the guacamole and cover it fully with the sour cream layer to slow down oxidation.
- If you prefer a spicier dip, I recommend adding some diced jalapeños into the bean layer for extra heat!
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!!!