Seven Layer Dip I Recipe -
Seven Layer Dip I Recipe
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Seven-Layer Dip I
See how to make this crowd-pleasing seven-layer dip. See more
  • READY IN 15 mins

Seven Layer Dip I

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"This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal."

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Original recipe makes 15 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
  2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
  3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2003

Everyone loved this, but we all agreed it needed to be WAY more spicy. I substituted cream cheese for half of the sour cream, used a packet of taco seasoning in the beef, and another packet in the sour cream / cream cheese mixture. A half cup or so of canned sliced jalapenos as layer #8 makes this a lot better. If you like guacamole, use about twice as much, because the recommended amount isn't enough to even spread out to make a whole layer. You wouldn't notice if you left it out. I'll make this one again; it's very good.

Most Helpful Critical Review
Dec 15, 2010

very good and easy!

Nov 29, 2010

This is a very old standby recipe that has been served again and again with fantastic results! First of all, this recipe is fine as written and served, but our crowd typically likes a little more flavor and kick. Differences that I would suggest is to brown your beef with a packet of taco seasoning (no water), 1.5 tbs of cumin, 1 tsp of chili powder 1 tsp of garlic and 2 tbs of dried minced onion. Added finely chopped cilantro with the black olives, tomatoes and green onions. Mixture of pepperjack and cheddar cheese gave the dip more complexity than straight cheddar! Superb flavor!!!

Mar 28, 2006

I recently had a party with some people who enjoy good Mexican food...and they DEVOURED this! The key that made this 7-layer dip so successful is the LACK of taco seasoning in the refried beans. I've used that in the past, called for in other recipes, and it's just not good to me. I asked my sisters about it, and they've said they just leave it out because there's a strange after-taste. We grew up near the border and had alot of great Tex-Mex, and this recipe SHINES above any other I've tried. I prefer not to use canned refried beans, rather to go to one of the local Mexican restaurants and get a pint of their beans--they're just better if you want to WOW your guests...something different about the texture. Texans close to a Pancho's know what I mean. If you don't have time to make your own guacamole, Walmart sells a good one put out by AvoClassic, plain or spicy in a box with two 8 ounce packages that you can mash a little more, or not. I took a Mexican cooking class while a student in Mexico, but many of these recipes are just as good...including this one.

Sep 22, 2003

Seven Layer Dip is a classic that you just can't go wrong with. You can leave out any ingredient that you don't like, so it is easy to adjust for any taste. I add taco seasoning to the meat after browning. Warning though, if you add the water it will make the dip hard to scoop. Just add enough water to disolve the seasoning. I also add a jar of nacho cheese sauce to my beans. I like them better that way.

Feb 23, 2009

This recipe deserves nothing less than five stars! I used homemade guacamole from another recipe on this site, replaced the salsa with taco sauce (we don’t like chunks of veggies), omitted the black olives and chopped tomatoes, and I added a can of seasoned black beans for more texture. This dip is excellent served hot – if you don't like the thought of eating cold food right out of the can, you can assemble the dip, minus the sour cream and guacamole, and pop it in the oven at 400 degrees for about ten minutes, then top individual servings with sour cream and guacamole. Delicious! I served mine up with guacamole flavored Doritos, it was a hit! I’m making it again this weekend!

Jul 03, 2006

Excellent. I omitted the guacamole and upped the sour cream to 16 oz. Added 2 TBS of taco seasoning to sour cream. Thanks!

Mar 10, 2003

This dip was incredible! There were only 4 of us so I cut the recipe in half and served it in an 8" square glass dish. I used the same amount of sour cream though and instead of using guacamole, I mashed 2 advocados with 1 tbsp lime juice. Also I added half a package of taco seasoning to the ground beef and mixed the other half of the package with the sour cream. My only complaint is that because this dip is so heavy, the nacho chips kept breaking when they were dipped in (and we even used the scoops ones) so it might be a good idea to keep a spoon handy. And don't forget the margaritas!


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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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