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Easy 7-Layer Dip Recipe Perfect for No-Cook Party Snacks

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A quick and tasty no-cook 7-layer dip perfect for parties and casual get-togethers, combining creamy, fresh, and zesty layers for a crowd-pleasing snack.

Ingredients

Scale
  • 1 can (16 oz) refried beans, smooth or chunky
  • 1 cup guacamole, homemade or store-bought
  • 1 cup sour cream, full-fat or light (or Greek yogurt as substitute)
  • 1 cup salsa, chunky or smooth, mild or spicy
  • 1 cup shredded cheddar cheese, sharp or mild (optional)
  • 1 cup chopped tomatoes, seeded and diced (Roma tomatoes recommended)
  • Β½ cup sliced black olives, drained (optional)
  • 23 green onions, thinly sliced
  • 2 tbsp chopped fresh cilantro (optional)
  • Optional add-ins: diced jalapeΓ±os, corn kernels, chopped bell peppers

Instructions

  1. Rinse and chop tomatoes, green onions, and cilantro. Drain black olives and salsa if watery.
  2. Spread refried beans evenly as the first layer in serving dish, about Β½ inch thick. Thin with water or salsa if needed.
  3. Gently spread guacamole over the beans, keeping layers distinct and about the same thickness.
  4. Smooth sour cream evenly over guacamole using the back of a spoon or pipe with a zip-top bag corner.
  5. Spread salsa carefully over sour cream, distributing evenly without mixing layers.
  6. Sprinkle shredded cheddar cheese generously over salsa.
  7. Scatter chopped tomatoes, sliced olives, green onions, and cilantro on top as the final layer.
  8. Chill for 30 minutes if desired to meld flavors and make scooping easier. Drain any watery pooling before serving.

Notes

Use a gentle hand when layering to keep layers distinct. Drain watery ingredients to avoid sogginess. Can be made ahead and chilled for better flavor. Use sturdy chips like tortilla scoops or pita chips for serving. For dairy-free, substitute sour cream and cheese with vegan alternatives. For low-carb, serve with cucumber slices instead of chips.

Nutrition

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