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!


★★★★★ 1 vote

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
  • 4
    green onions sliced
  • 1 can(s)
    sliced ripe olives
  • 1/2
    head lettuce shredded (optional)

How to Make Mexican 7 Layer Dip


  1. Place 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.
  2. Layer 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.
  3. Notes:
    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.
  4. Tostitos Scoops work fantastic with this dip.

Printable Recipe Card

About Mexican 7 Layer Dip

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

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