Dip de Siete Capas (Mexican Seven-Layer Dip)
Layers of refried beans, taco-spiced soured cream, guacamole, pico de gallo, cheese and olives, scooped up with corn chips.
Made with Classic guacamole and Refried beans (frijoles refritos) and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £0.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir 1 tsp of the taco seasoning mix into your ready made refried beans (see the base recipe) to boost the flavour. Spread them over the base of a shallow 24 cm dish, pressing into an even layer.
- 2
Mix the soured cream with the remaining taco seasoning mix until smooth. Spread it over the beans, going right to the edges.
- 3
Spoon your ready made guacamole (see the base recipe) over the cream and gently spread it into an even layer.
- 4
Drain the pico de gallo well, then scatter it evenly over the guacamole. Sprinkle with the cheese.
- 5
Top with the black olives and spring onions. Chill for 30 minutes if you have time, then serve with the tortilla chips.
Tips
- Drain the pico de gallo on kitchen paper so it does not make the layers watery.
- Spread each layer right to the edge of a clear glass dish so the stripes look neat.
- Use a spoon to spread the layers gently so they do not mix.
- Press cling film directly onto the guacamole layer if you make it ahead, to stop it browning.
Storing and freezing
Best within 4 hours. Cover and keep in the fridge for up to 1 day, though the guacamole may darken. Do not freeze.
Questions
Can I make it ahead?
Yes, up to 4 hours ahead is best. Press cling film onto the surface and chill. For longer, assemble all layers except the guacamole and add that just before serving.
Is this dip gluten free?
Yes, when served with gluten free corn chips. The layers themselves contain no gluten, but check labels on the olives, chips and refried beans.
Can I make it vegan?
Yes. Replace the soured cream with unsweetened dairy free yoghurt, skip the cheese or use a dairy free cheese, and the rest is plant based.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.