Keiko’s Tex-Mex 7-Layer Dip
This crowd-pleasing 7-layer dip is the ultimate party snack, offering a perfect balance of creamy, tangy, and savory flavors. Each layer brings something unique: a rich refried bean base, bright lemon-garlic notes, cool sour cream seasoned with taco spices, crisp green onions, juicy diced tomatoes, briny black olives, and a sharp cheddar cheese topping. It’s visually stunning and incredibly easy to assemble. Best served with sturdy tortilla chips for scooping. Perfect for game days, potlucks, or casual get-togethers. The key is keeping each ingredient dry to prevent sogginess, ensuring every bite is as fresh and flavorful as the first. A classic Tex-Mex favorite that never fails to impress.
Description
This crowd-pleasing 7-layer dip is the ultimate party snack, offering a perfect balance of creamy, tangy, and savory flavors. Each layer brings something unique: a rich refried bean base, bright lemon-garlic notes, cool sour cream seasoned with taco spices, crisp green onions, juicy diced tomatoes, briny black olives, and a sharp cheddar cheese topping. It’s visually stunning and incredibly easy to assemble. Best served with sturdy tortilla chips for scooping. Perfect for game days, potlucks, or casual get-togethers. The key is keeping each ingredient dry to prevent sogginess, ensuring every bite is as fresh and flavorful as the first. A classic Tex-Mex favorite that never fails to impress.
Ingredients
- 2 large cans bean dip (preferrably Frito Lay)
- 2 tbsp. lemon juice sprinkling of garlic salt - mix 3 ingredients well and spread over bean dip
- 16 oz. sour cream
- 1 pkg. taco seasoning mix - mix well and spread over avocado layer
- 1 bunch green onions, chopped fine - spread over sour cream layer Layer 5: 2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced - spread over onions
- small can sliced black olives, drained, patted dry, and chopped - spread over tomatoes
- 4-8 oz. cheddar cheese, grated - spread over black olives
Directions
- 1 Spread the bean dip evenly in the bottom of a serving dish to form the first layer.
- 2
Mix lemon juice and garlic salt, then sprinkle evenly over the bean dip.- 3
Spread the sour cream over the bean layer.- 4
Sprinkle the taco seasoning mix evenly over the sour cream layer.- 5
Chop green onions finely and spread them over the seasoned sour cream layer.- 6
Dice tomatoes, removing seeds and patting dry, then spread over the onion layer.- 7
Drain and pat dry black olives, chop them, and spread over the tomato layer.- 8
Grate cheddar cheese and sprinkle it evenly over the black olive layer.- 9
Refrigerate until ready to serve to allow flavors to meld.NoteThe trick to keeping the dip from being runny is to drain and (in some cases) pat dry with paper towels everything, especially tomatoes and olives.
For best texture, assemble the dip shortly before serving or keep refrigerated and let sit at room temperature for 15 minutes before scooping.
You can substitute jalapeños for green onions for a spicier kick.
Use sharp cheddar for a more pronounced flavor profile.
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