Can't Resist Seven Layer Dip

Seven layer dip is a delicious mexican appetizer to take to or serve at a party or get together. It goes with everything, so you can serve it at tailgate parties, holidays, graduation partys, you name it.

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The best part is most everyone loves it.

It's easy to make, extremely versatile and quite irresistable. In fact it's hard to stop eating it once you start.

And if you want to make it 6 or 8 or even 9 layers, go right ahead I won't tell anyone! You see with this dish you can add virtually any ingredient or as many layers as you desire.

In fact, seven layer dip can be your dinner with all those layers of meat, beans, guacamole, cheese etc.

Your basic 7 layer dip recipe usually includes a layer of refried beans, sour cream, green onion, grated cheese, olives, salsa, and guacamole or avocado. Go ahead and get wild with this recipe and see what you can come up with.

Here are some ideas to get you started:

  • chopped cucumber
  • chopped red bell peppers
  • chopped pineapple
  • canned or fresh salsa
  • chopped jalapeno
  • chopped jicama
  • chopped cooked chicken

and anything else you can think of.

Rockin Robin's Seven Layer Dip


  • 2 cans of whole pinto beans (already cooked) or refried beans recipe
  • 2 1/2 cups of water
  • 3/4 cup vegetable oil
  • 2 to 2 1/2 tsp. sea salt or 1 1/2 tsp. regular salt
  • 2 cloves of garlic
  • 1lb. hamburger or Mexican Beef Recipe
  • 1 package of Taco seasoning
  • 1 pint of sour cream
  • guacamole
  • 2 cups shredded mild cheddar cheese
  • 1 can whole kernel corn
  • 1 chopped tomato or your favorite salsa


Do steps 1 and 2 early in the day or the day before you plan to serve this dish so you can chillthese ingredients:

1. Drain the cooked whole beans and pour into a 2 qt. sauce pan and add water, vegetable oil, salt and coarsely chopped garlic.

Heat to boiling then reduce heat to low. Stir frequently while you simmer the beans for 45 minutes to an hour. If the beans get to a point where all they want to do is stick to the bottom of the pan, then it's time to mash them with the heat turned off.

2. Cook the hamburger and taco seasoning according to the package instructions. Remember to chill the beans and beef.

Let's Assemble The Dish

Follow my directions for homemade guacamole. Sure you can go to the store and buy ready made guacamole but if you make your own by following my instructions, your homemade guacamole will make the dish. Store bought can't touch it.

If you are using tomato instead of salsa for a layer, chop it up now so it will be ready when it's time to put it all together.

Grate the cheese and set aside.

Open the can of corn and drain.

Now you are really ready to assemble your seven layer dip. You can use anyglass dish you have on hand. I sometimes use a 10 inch pie plate, an 8 inch square or a couple of smaller glass dishes if I need to set out appetizers in several locations. Glass is nice so you can see the layers but not absolutely necessary.

Layer the beans first. Make the layer about 3/4 inch thick. Then place the beef on top. Next comes the sour cream. Use your fingers to help spread the sour cream over the meat.

Add a nice layer of guacamole and then the corn. Sprinkle the cheese all over and top with the chopped tomato or salsa.

Was that seven layers already? Chill 1/2 hour before serving.

This seven layer dip recipe is perfect served with tortilla chips. Now sit back and watch it disappear!

Check out my other appetizers and don't forget those margaritas!

Home for Seven Layer Dip 

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California