Seven-Layer Tex-Mex Dip

The seven-layer dip is a potluck icon that emerged from Tex-Mex backyard culture in the 1970s and 1980s, spreading across church socials, game-day parties, and office gatherings throughout Texas and beyond. Every layer has its purpose: bean base, creamy guacamole, cool sour cream, sharp cheese, bright tomato, olive brine, and fresh onion. It is as fun to eat as it is to assemble.

Serves: 10

Ingredients

• 500g (2 cups) refried pinto beans, warmed and seasoned
• 1 packet (28g / 1 oz) taco seasoning, stirred into the beans
• 240g (1 cup) sour cream
• 60g (1/4 cup) cream cheese, softened
• 3 ripe avocados
• 3 tbsp (45ml) fresh lime juice
• 1/2 tsp garlic powder
• Salt to taste
• 180g (1 1/2 cups) shredded cheddar and Monterey Jack blend
• 3 roma tomatoes, seeded and diced
• 1 can (65g / 2.25 oz) sliced black olives, drained
• 4 green onions, thinly sliced
• Pickled jalapeño slices, optional
• Tortilla chips, to serve

Instructions

1. Layer 1 — Beans: Spread warm seasoned refried beans evenly in the bottom of a 23x33cm (9x13-inch) glass dish or deep serving platter.
2. Layer 2 — Guacamole: Mash avocados with lime juice, garlic powder, and salt. Spread over beans.
3. Layer 3 — Sour cream: Beat sour cream and cream cheese together until smooth. Spread over guacamole.
4. Layer 4 — Cheese: Scatter shredded cheese evenly over the sour cream layer.
5. Layer 5 — Tomatoes: Scatter diced tomatoes over the cheese.
6. Layer 6 — Olives: Scatter black olive slices over the tomatoes.
7. Layer 7 — Green onions: Scatter green onions (and jalapeños if using) over the top.
8. Cover and refrigerate at least 1 hour before serving. Serve cold with tortilla chips.

Cook's Notes: Build the dip in a clear glass dish so the dramatic layers show through the sides. Press plastic wrap directly onto the surface of the guacamole layer before adding subsequent layers to prevent browning if making ahead. The dip is best the day it is made — the beans can make the bottom soggy by day two.