Mexican 7 Layer Dip

Kimberly Richards


last year when we were asked to throw a party themed for Cinco de Mayo, I remembered a dip that my aunt had made one year and I remembered it as best I could and wrote it down, I have done it two ways now; once as a layered salad and once slightly warmed...both were the hit of the party!

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30 Min


1 can(s)
old el paso re-fried beans
1 pkg
old el paso taco seasoning
1 c
1 c
sour cream
1 jar(s)
tostitos chunky salsa; medium
1 c
mexican shredded 4 cheese blend
green onions sliced
1 can(s)
sliced ripe olives
head lettuce shredded (optional)


1Place the re-fried beans and taco seasoning into a bowl and stir until combined. Using a 9" x 13" glass baking dish, spread the mixture evenly over the bottom of the dish to create the base.

2Layer all of the other ingredients evenly one at a time:order does not matter, but do finish off with the cheese, onion and olives on top. Place in the refrigerator over night so the flavors can blend together.

For a cold salad, place everything over a bed of lettuce in a round dish so that it can be scooped.

For a warm dip omit the lettuce and place the layered dip onto a 250 degree oven right from the frig for about 10 minutes just enough to warn it...not melt it.

4Tostitos Scoops work fantastic with this dip.

About this Recipe

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #dips, #LAYERS