This isn’t your ordinary 7 layer dip recipe – it has a couple unique layers that make it really stand out from the crowd. Make it for your next party and everyone will be asking for the recipe!
This is one of my favorite party recipes. It’s absolutely perfect for game day parties!
The problem is I always tend to overeat because I can’t get enough of it. Same thing with poblano queso dip or Mexicali dip! Don’t get me started with black bean and avocado salad which is a fantastic dip. And lately I’ve been loving this Mexican corn dip.
All the credit for this one goes to my former neighbor and good friend, Julie. I first tried this at Julie’s house and immediately became obsessed with it (you will too!). After I tried it the first time, I got the recipe from her to make it myself. And then I lost the recipe and texted her every time I made it until I decided to stop bugging her and just wing it.
So, when I say the credit for this recipe goes to her, it does, but I’m not sure this is the exact recipe any more. Sorry if I slaughtered it, Julie! I do think it’s fairly close, and any way you make it, it’s going to be amazing.
This may not be what you traditionally know as 7 layer dip, but I assure you, you’ll never go back after you try this version. The true genius behind this recipe is the whipped cream cheese. It’s a surprising layer in this dip and (in my opinion) is what makes it truly irresistible.
Another great thing about using whipped cream cheese is that you can spread it in a nice thin layer without having to soften it, and it makes dipping with a chip easy! No one wants a broken chip, am I right?
About this Layered dip
Circling back around to this dip, there are a few more differences between this dip and the traditional 7 layer dip you may be used to. Another difference is instead of a plain sour cream layer, you mix sour cream with mayonnaise and add taco seasoning.
This creamy layer goes right next to the shredded cheese and you’re just going to have to trust me, it’s irresistible. (This isn’t a healthy recipe, folks, but I believe in everything in moderation and some things are worth splurging on – this is one of them!)
Additionally, this dip is made without guacamole or avocado. You could easily add a layer of guacamole (I do occasionally) but usually I leave it out. One of the main reasons I leave it out is that this dip keeps longer without it. You don’t have to worry about the avocado turning brown.
Lastly, instead of plain refried beans, you mix the beans with salsa. This not only adds great flavor to the dip, but it also makes dipping easier because the beans are a thinner consistency. If you like to make your own beans, try crockpot refried beans or Instant Pot refried beans.
Traditional 7 layer dip usually includes sliced black olives. I don’t add them because I don’t care for black olives but feel free to sprinkle them on if you like ’em.
The same goes for any part of this dip. Don’t like something? Just omit it!
What You Need & What is in Each Layer
- Whipped Cream Cheese: Choose the plain unflavored kind. A block of cream cheese won’t work as well because it’s too stiff and doesn’t spread (or dip) easily.
- Beans + Salsa: Choose your favorite brand of refried beans and stir in a little salsa (again, any kind you prefer) to flavor the beans and to give them a softer consistency. The jarred variety of salsa works better than fresh salsa.
- Sour Cream + Mayo + Taco Seasoning: You’ll love the flavor of this layer. Much better than plain sour cream!
- Shredded Cheese: Choose a Mexican blend, pepper jack, colby, cheddar, or crumbled cotija.
- Lettuce: Finely shredded iceberg lettuce is traditional. I’ve used leaf or romaine lettuce too.
- Green Onions: Use the green part for the mildest flavor and most color.
- Tomatoes: Any kind of fresh tomato is fine. If they are super juicy, you may want to squeeze the juice out so it doesn’t pool on the dip.
This dip recipe is served cold because of the cream cheese, sour cream, and lettuce. If you’re more in the mood for a warm queso type dip, try queso blanco in the slow cooker or healthy queso dip with butternut squash.
I wouldn’t freeze this dip, again because of the cream cheese, sour cream, and lettuce. It will keep in the fridge for at least three days.
Keep reading for some ideas in the Leftover Love section. To be honest, we rarely have any left over! It’s kind of addicting and usually quickly disappears at parties.
Make it your own
OF COURSE, if you want, mix things up a little. I usually make this without guacamole but go ahead and add a layer of it if you like. It will be delicious!
You can also add different toppings. Chopped fresh cilantro is a great addition to this dip. If you like a little heat, sprinkle sliced jalapeños on top of the dip. Finely chopped bell peppers or jalapeño peppers are good, too.
If you’re looking for a really special touch, learn how to pickle red onions and sprinkle a few of those on this! They add a burst of flavor that can’t be beat. Pickled radishes are similar and super delicious!
Have fun with this 7 layer dip and make it your own but don’t skip that cream cheese layer (just trust me on this one!).
If the dip is covered and refrigerated promptly, it will keep up to 4 days. If it’s been setting out for a few hours, with lots of people dipping into it, you may just want to toss it.
More Dip Recipes
Everyone always loves this baked Brie recipe with cranberries and bourbon pecans! It’s perfect for the holidays. Hot chocolate dip is always a big hit too. It’s cool and creamy, with whipped topping, hot chocolate mix, and marshmallow fluff. It’s delicious any time of the year!
Looking for a healthier dip? Try my healthy ranch dressing recipe or whipped feta with lemon and dill. Another popular dip is healthy southwestern black bean dip or edamame dip. My spinach dip substitutes Greek yogurt for some of the mayo and is super popular.
- 1 container (8 oz.) whipped cream cheese spread
- 1 can (16 oz.) refried beans
- 1 cup salsa (see note)
- 1 cup sour cream (see note)
- 1 cup mayonnaise
- 2 tablespoons taco seasoning (see note)
- 2 cups shredded Mexican cheese blend
- 2 cups shredded iceberg lettuce
- 1/2 cup sliced green onions (about 2 green onions, more or less to taste)
- 1 cup grape tomatoes, quartered
- tortilla chips for serving
- Spread whipped cream cheese in the bottom of a 9×13 casserole dish or serving platter in an even layer. In a bowl, stir together refried beans and salsa until evenly combined. Spread the bean mixture evenly on top of the cream cheese.
- In another bowl, stir together sour cream, mayonnaise, and taco seasoning until combined. Spread carefully over the bean layer.
- Sprinkle cheese on top of the sour cream and mayo mixture in an even layer.
- Sprinkle lettuce on top of cheese, and then top with green onions and tomatoes.
- Serve with tortilla chips.
- Serving size: 1/4 cup. Nutrition information does not include chips.
- I recommend salsa from a jar rather than fresh, refrigerated salsa which typically haS more liquid and can make this dip separate or get watery.
- Use regular full-fat or reduced fat sour cream, not fat free which is too watery and can make the dip separate or get runny.
- Make-Ahead Tip: Just make the cream cheese, bean, sour cream and mayo, and cheese layers. Cover tightly and refrigerate up to 4 days ahead. Add the fresh ingredients (lettuce, green onions, and tomatoes) right before serving.
- I like to use my homemade taco seasoning but you could use a packet. I only use two tablespoons of my homemade seasoning but if you buy a packet, especially if it’s mild, you can probably use the entire package.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.