This layered taco dip is the perfect appetizer for your next party. It’s made with refreshing layers of taco meat, sour cream, guacamole, and cheese that your guests will love. Add some tortilla chips and this delicious 7 layer dip recipe will be an instant hit at any gathering!
Impressive party recipes are a must! Also, try my salmon cream cheese spread along with this recipe for a great party!
Why this recipe works
Impress your friends and family with a perfectly made tower of everything that’s delicious about Mexican food. The rich flavors balanced with a salted crunchy tortilla chip is a fiesta for party-goers. It’s great for an afternoon by the pool with the kids or for a spicy evening of margaritas with your girls. No matter when you serve this easy-to-make dish, it’s sure to be a hit!
How to make layered taco dip
One of the great things about this recipe for layered taco dip is that you can make it the morning of your party and put it in the fridge so the flavors can settle in, making the seven-layer dip even better!
For the bean and beef layer:
- Ground beef
- Beef bouillon cubes – makes the beef have GREAT flavor!
- Fire roasted green chiles, diced
- Refried beans
Sour cream layer:
- Sour cream
- Taco seasoning – this will help thicken the sour cream
- Lime juice
- Garlic powder
- Hot sauce- I use Tapitio, but you can use any brand you prefer
- Shredded cheese
- Green onions, sliced
What pan to make this dip in
Choosing the right bowl or spring form pan makes all the difference when you’re layering the ingredients of your Mexican dip. The great thing about using a springform pan to make your dip in is that it’s easy to remove it from the pan and it looks nice when you can see each layer.
Ways to serve seven layer dip
- This layered taco dip is perfect for any occasion, but I like to serve it surrounded by tortilla chips and vegetables like carrots and celery so people can dive right into the yummy taco layers with their tortilla chips and veggies.
- You can also serve this with appetizer plates. Scoop out large portions of this dip with a large spoon on to your own plate.
Can I store this dip?
- This layered taco dip recipe is perfect for make-ahead parties and potlucks. You can store it in the fridge up to 5 hours before serving so that the flavors have time to meld together.
- Unfortunately, you freeze this layered taco dip because of the avocado layer.
- To store the leftovers, place a piece of saran wrap over the guacamole, press it right on top. This will allow you to store the leftovers for one more day. Left in the fridge too long, the guacamole layer will start to brown which isn’t very appetizing.
If you’re looking for a tasty appetizer idea that will please both meat and vegan eaters alike, this layered taco dip is not only a perfect choice for your taste buds, but it looks great on any table. It’s easy to make in just minutes with ingredients that are likely already sitting in your fridge and pantry!
Try it out at your next gathering, family dinner, movie night, or even a potluck. The flavors are amazing and it’s easy to make it yourself. Don’t forget to save this recipe so you can find it later when you’re planning your next get-together!
To make your dip vegetarian, you can simply omit the ground beef or use a vegetarian plant-based option like Beyond Meat or MorningStar Farms as a meatless option.
Yes! Nowadays store-bought guacamole tastes great. Though, beware it still will brown on the top as fast as fresh. Add the guacamole layer last minute.
Add chopped jalapenos on top to make your taco dip extra spicy. Or you can add the jalapenos to the guacamole layer.
More drink and appetizer recipes to try:
Layered Taco Dip
For the bean/beef layer:
- 1 lb. ground beef
- 2 Tbsp. water
- 2 beef bouillon cubes
- 4 oz. fire roasted green chiles, diced
- 16 oz. refried beans
Sour cream layer:
- 16 oz. sour cream
- 1.25 oz. taco seasoning
- 3 large avocados
- 2 Tbsp. lime juice
- 1/8 tsp. garlic powder
- 1/2 tsp. salt
- 2 dashes hot sauce (I use Tapitio)
- 1/2 cup shredded cheese
- 1 tomato, diced
- 2 Tbsp. olives
- 2 green onions, sliced
- In a large skillet set over medium high heat, brown the beef and crumble it. Drain any fat. In a microwavable bowl heat the water and crush up the bouillon cubes in that water. Add that to the beef along with the diced chiles. Add the refried beans, stir until combined. Take off heat.
- In a small bowl combine the sour cream and taco seasoning, stir until smooth. Set aside.
- Cut the avocados in half, discard pits. Scoop the avocados into a large bowl. Add the lime juice, garlic powder, salt and hot sauce. Mash with a fork, and stir until smooth. Some chunks of avocado are fine.
- Spray a 9 inch springform pan with non-stick spray. Add the beef/bean layer down first, spread out evenly. Then do the same with the sour cream layer. Then finally the guacamole layer. Place a sheet of plastic wrap over the guacamole and lightly press down so there is somewhat of an airtight seal.
- Place in the refrigerator for at least 3 hours. I don’t recommend over night unless you add the guacamole before serving as it may brown. Add the cheese, tomato, olives and green onions for garnish. Serve with tortilla chips and enjoy!