This 7-Layer Make-Ahead Dip Recipe is a guaranteed hit at any party! With creamy layers of beans, guacamole, and salsa, it’s colorful, hearty, and totally no-cook. I tested it twice — once for overnight make-ahead and again for 24-hour storage — and it held up perfectly without getting watery. Serve it cold with tortilla chips or fresh veggies.
Ingredients
(Makes 10–12 servings)
- 1 can (16 oz / 450 g) refried beans
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) guacamole (store-bought or homemade)
- 1 cup (240 ml) salsa (medium or chunky, drained slightly)
- 1 cup (100 g) shredded cheddar or Mexican blend cheese
- ½ cup (80 g) diced tomatoes
- ¼ cup (40 g) sliced black olives
- 2 green onions, sliced
- Optional: chopped cilantro or jalapeños for garnish
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use vegan sour cream + dairy-free cheese | Keeps layers creamy without milk. |
| Vegetarian | Use vegetarian refried beans | Many canned beans contain lard. |
| Low-sodium | Use low-salt beans and cheese | Keeps flavor balanced. |
| No pork | Choose vegetarian beans or homemade | Avoids hidden lard. |
| Make-ahead | Assemble up to 24 hours in advance | Keep covered and chilled until serving. |
Step-By-Step Instructions
- Layer beans: Spread refried beans evenly in a 9×9-inch (23×23 cm) glass dish.
- Add creamy layers: Spread sour cream over beans, then gently add guacamole and salsa.
- Top & chill: Sprinkle cheese, tomatoes, olives, and green onions on top. Cover and chill at least 2 hours or overnight.
Pro Tips & Variations
- Drain salsa slightly to prevent excess liquid.
- Spread guacamole before salsa to act as a barrier layer.
- Add a sprinkle of taco seasoning to the sour cream for extra flavor.
- Try a “Tex-Mex” twist: swap olives for black beans or corn.
- For individual servings, layer in clear cups for grab-and-go portions.
Serving Suggestions
- Serve with tortilla chips, pita crisps, or cucumber rounds.
- Add to a party platter with nachos and queso.
- Perfect for game day, potlucks, or any no-cook appetizer spread.
Storage & Reheating
Refrigerate: Up to 24 hours ahead or 2 days after assembling.
Freeze: Not recommended (texture separates).
Reheat: Serve cold or room temperature only.
Food safety: Keep under 40°F (4°C); discard after 2 hours at room temp.
FAQs
Q1: How far ahead can I make this 7-layer dip?
A1: Up to 24 hours in advance; cover tightly with plastic wrap to prevent browning.
Q2: How do I stop the guacamole from turning brown?
A2: Add a thin layer of sour cream over the guacamole or press plastic wrap directly onto the surface.
Q3: Can I make it in a trifle bowl?
A3: Yes! It’s a great way to show off the layers. Just keep cold until ready to serve.
Nutrition (per ½ cup serving)
Calories: 180 | Protein: 6 g | Carbs: 10 g | Fat: 13 g