7 layer dip is a popular and easy party appetizer ! This Tex-Mex Dip Recipe makes delicious and colorful dip that surely is a crowd pleaser. You will love this fail-proof recipe for large or small gatherings as well as for fun family meals.
This favorite party appetizer makes a perfect make ahead Mexican 7 Layer Dip. Layers of refried beans, corn salad, salsa, cheese and myriad of toppings!! This is fiesta to all your senses. This Vegetarian Party dip recipe is also gluten free.
Making the Seven Layer Taco Dip couldn’t be easier. And it is highly customizable. I am including several tips to help you make the best 7 layer dip. So read on.
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It is our favorite recipe to make for game day appetizer spread, new year’s eve , Cinco de Mayo, picnics and potlucks as well as book club hosting. This colorful dip is one of the best party appetizers ever. We love it for any small or large gatherings.
Many times, I keep it ready for an after school snack for kids. It doubles as a spread for after school activity gatherings too. And EVERYONE LOVES IT !!
We love entertaining and always serve easy to make super delicious snacks like Instant Pot Boiled Peanuts to get the party rolling. Do check out our beautiful Mezze Platter along with Stuffed Mushrooms and Spinach Artichoke Dip.
What are the layers of 7 layer dip?
- Flavorful Refried Beans
- Mexican street style corn salad
- Thick Tomato Salsa
- Shredded Cheese
- Shredded Lettuce
- Pickled Jalapeno
- Sour cream
- I also added chopped fresh tomatoes, avocado, cilantro, and sliced olives for toppings.
Ingredients
- Refried beans: The first layer is a mixture of beans, seasoned with taco seasoning. Here’s our favorite way to make Instant Pot Refried Pinto Beans at home.
- Corn Salad – Use a cup of corn kernels. Mix in chili lime seasoning, chopped cilantro, thinly sliced red onion and salt and pepper. We love our Mexican Street Corn Salad. Absolutely Delish !!
- Salsa – Chunky salsa works best. Make sure to drain any liquid before adding.
- Cheese – Shredded cheese. Any Mexican cheese, Colby jack, Monterey jack or cheddar cheese work great.
- Fresh Tomatoes: Dice the tomatoes, remove the seeds and middle soft area and drain any juices. You can use cheery or grape tomatoes
- Avocado – Just before serving, scatter pieces of avocado on top.
- Sour cream : A dollop on top to finish off the layers in style ! You can mix in taco seasoning to add extra flavors.
- Optional other toppings: I love adding sliced black olives along with some chopped cilantro, shredded lettuce and pickled Jalapeno slices.
Helpful Hints : Pickled Jalapeno and olives are hit or miss for a lot of people. You could always adjust accordingly. And it is easy to take them off since it is the top layer.
You can easily swap these out for your own favorite toppings. Get creative and put your own stamp on it.
How to Make?
This recipe is SO easy to make and comes together super quickly. Layer the ingredients as follows:
- Layer the bean mixture on the bottom.
- Next layer the corn salad.
- Pour the salsa on top.
- Add layer of shredded cheese.
- Pile up with your favorite toppings such as tomatoes, avocado, olives, jalapenos, cilantro.
- Add a dollop of sour cream to top it off
- Serve warm or cold with variety of tortilla chips and dippers.
Pro Tips
- Fresh avocado instead of Guacamole : Guacamole starts to brown very quickly as soon as it comes into contact with air. Nobody likes to eat browned, not so good looking dip.
- So instead of a layer of guacamole, I add chopped avocado for topping. So you get the taste and creamy texture without worrying about the looks and appearance.
- Sour cream on top : Same goes for layers of sour cream in the middle. I like to serve it on top as a dollop. It saves the dip from getting watery.
- Also, many times at the parties, these dips and spreads stay out for a long time. So from a food safety perspective it makes sense to do so.
- Layer of Corn Salad : Adding a layer of quick corn salad adds nice bite, touch of natural sweetness and peppy street style vibes !
Serving Suggestions
I serve this vegetarian 7 layer bean dip recipe with a variety of tortilla chips and even some veggie sticks. Carrots, celery and broccoli florets work well.
Besides just the regular tortilla chips, add other sturdy chips like corn dippers and nacho chips. You can use round or triangular ones or both.
I love to add a mix of differently flavored tortilla chips like chili lime, nacho cheese and salsa verde. Also, a mix of white , yellow and blue corn chips looks very visually alluring.
How to Serve?
Baking dish: Use a baking glass dish. This is my favorite method. The dip and the toppings get more spread out. And it is easy to scoop out.
Individual cups: This is my favorite method. Layer the ingredients in individual cups. I use disposable drink cups. This also ensures there’s no double dipping!
Trifle: For elegant and fancy touch, layer the dip in a trifle bowl. It looks pretty and worthy of a centerpiece.
Other Party Food Ideas
- Paneer Tacos
- Black Beans and Corn Salad
- Baked Brie With Cranberry Sauce
- Cheese Potato Poppers
- Aloo Tikki
- Chili Garlic Edamame
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7 Layer Dip – Easy Party Appetizer
Ingredients
- 2 cups seasoned refried beans – See notes
- 2 cups Mexican Corn Salad – See notes
- 1.5 cups chunky salsa – drain the excess liquid
- 1.5 cups shredded cheese – use Colby jack cheddar, Monterey jack or other Mexican cheese blend
- 1.5 cups sour cream
- 1 cup shredded lettuce
- 2 ripe avocados – cut into pieces add just before serving
- 3 red Roma tomatoes – chopped and drain juices
- ¼ cup chopped cilantro
- 4 oz can of sliced jalapeno optional
- 4 oz can of sliced black olives optional
Instructions
- Layer the bean mixture on the bottom.
- Next layer the corn salad.
- Pour the salsa on top.
- Add layer of shredded cheese.
- Pile up with all your favorite toppings such as tomatoes, avocado, olives, jalapenos, cilantro.
- Add a dollop of sour cream to top it off
- Serve warm or cold with variety of tortilla chips and dippers.
Notes
- Rinse and wash 1 cup pinto beans. Put them in inner pot. Add 2 cups of water, 1 tbsp. of taco seasoning, 1 tbsp. cooking oil and salt. Close the lid. Cook on Manual 35 minutes or choose BEAN setting. After it is finished cooking, let the pressure release naturally. Open the lid. Smoothly blend the cooked beans using immersion blender or potato masher. Your refried beans are ready !
- Add 1 cup of water in main insert. If you are using fresh corn on the cob, place it on the trivet. Close the lid and cook on manual for 4 minutes, followed by natural pressure release. De-husk the kernels from the cob. Add chili lime seasoning, cilantro and chopped red onions.
Nutrition
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