Easy 7 Layer Taco Dip

Everyone will gobble up this Easy 7 Layer Taco Dip with cream cheese, salsa, guacamole, and more! It’s quick to put together, and it’ll be the hit of your next get-together.

7 layer taco dip with cream cheese, guacamole, salsa, cheese, lettuce, green onions, and black olives in a glass pie dish next to a bowl of chips.

This classic 1980s recipe for 7 Layer Taco Dip comes from my mom’s collection of recipes. She keeps them in a big brown photo album, with newspaper clippings and handwritten recipes from various family members and friends.

I spotted this taco dip recipe last summer, and I knew it would be a hit. It has taco seasoned cream cheese, guacamole, salsa, shredded lettuce, shredded cheese, green onions, and black olives, all layered in a pie dish.

I like this recipe because there’s no cooking required—just assemble, refrigerate, and serve.

And the taco flavors are a hit with kids and adults alike (just like my Crockpot Chili Cheese Dip and this Rotel Guacamole!).

Best of all, you can make it ahead, making it an ideal party dish that everyone will love.

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7 layer taco dip in a glass pie dish.

Top tips for making an easy taco dip

  • Make sure the cream cheese is softened to room temperature. This will make it easy to combine with the taco seasoning.
  • If your jarred salsa is particularly watery, drain it for a minute in a colander before adding it to the dip.
  • This recipe is easy because of the shortcuts it uses: jarred salsa, prepared guacamole, pre-shredded cheese, pre-sliced olives. The only thing you need to chop is the green onions!


ingredients for 7 layer taco dip on a white table.
  • The first layer is a mixture of cream cheese and taco seasoning.
  • Guacamole and salsa come next. You can use store-bought to keep this easy!
  • Then shredded lettuce (I buy it pre-shredded but you can chop it instead), followed by shredded cheese. I used Colby Jack but use your favorite!
  • Sliced green onions and sliced black olives (from a can) complete the dip.

How to make easy 7 Layer Taco Dip

Place softened cream cheese and taco seasoning in a medium bowl. Mix with a hand mixer until light and fluffy.

Spread it into a glass pie dish, then top with a layer of guacamole, and a layer of salsa.

step-by-step photos of a layered taco dip, with a cream cheese layer, a guacamole layer, and a salsa layer.

If your salsa is particularly watery, drain it for a minute in a mesh colander.

Sprinkle the shredded lettuce over the salsa, followed by the shredded cheese, the green onions, and the black olives.

various stages of assembling taco dip with lettuce, cheese, green onions, and black olives.

If you don’t love olives, you can substitute chopped tomatoes, chopped bell peppers, chopped cilantro, or chopped avocado instead. If you choose chopped avocado, toss the cubes with lime juice to prevent browning.

Cover and refrigerate the taco dip for at least one hour (or up to 8 hours) before serving.

Can I make 7 Layer Taco Dip ahead of time?

This taco dip was designed to be made ahead! It should be refrigerated for at least one hour, or up to eight hours, before serving. Gently cover it with plastic wrap before refrigerating it.

hand holding a tortilla chip filled with layered taco dip.


Here are a few ideas for changing it up!

  • Add chopped fresh tomatoes on top
  • Use shredded cheddar, shredded pepper jack, or a Mexican cheese blend in place of the colby jack.
  • Replace the cream cheese with sour cream.
  • Swap one of the bottom layers for refried beans.
  • Add chopped cilantro to the top.
  • Swap the olives for chopped bell peppers (red or orange peppers would be a nice pop of color!)
  • Add chopped avocado, tossed with lime juice, to the top.

Frequently Asked Questions

Can you freeze 7 layer taco dip?

The freezing/thawing process will negatively affect the texture of the lettuce and green onions, so I don’t recommend freezing taco dip.

How long is layered taco dip good for?

Taco dip can sit out at room temperature for up to 4 hours. After that, it should be stored in the refrigerator. It will last 2–3 days before the contents may get watery or brown.

What can I swap the olives for?

Swap the olives for chopped tomatoes, chopped bell peppers, chopped avocado (toss with lime juice first to prevent browning), or chopped cilantro.

7 layer taco dip with olives and green onions on top.

More easy dip recipes

I LOVE a quick and easy dip for a party! Here are a few more ideas:

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

7 layer taco dip in a glass pie dish.

Easy 7 Layer Taco Dip

Published by Kate
This quick and easy 7 layer taco dip with cream cheese, guacamole, and salsa is the perfect make-ahead appetizer.
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Refrigeration time 1 hour
Total Time 1 hour 15 minutes
Course Appetizers
Cuisine American
Servings 8 servings
Calories 230 kcal


  • 1 (8 oz) package cream cheese, softened
  • 1 tablespoon taco seasoning
  • 1 cup guacamole
  • 1 cup salsa
  • 1 cup shredded lettuce
  • 1 cup shredded colby jack cheese
  • ½ cup chopped green onions (about 1 bunch)
  • 1 (2 oz) can sliced black olives, drained
  • To serve: tortilla chips


  • In a medium bowl, beat the cream cheese and taco seasoning together until smooth. Spread into a 9-inch pie plate.
  • Top the cream cheese with the guacamole, salsa, shredded lettuce, cheddar, green onions, and black olives.
  • Gently cover with plastic wrap and refrigerate for at least one hour, or up to eight hours. Serve with tortilla chips.


Swaps and substitutions: swap sour cream for the cream cheese, swap refried beans for the guacamole, swap chopped tomatoes or chopped bell peppers for the olives.
I used prepared versions of most ingredients to keep it extra easy (pre-made guacamole, pre-made salsa, canned chopped olives, pre-shredded lettuce and pre-shredded cheese), but feel free to make/chop/grate your own if you prefer! 
Taco dip can be left at room temperature for about 4 hours. After that, it should be refrigerated. It’ll last in the fridge for 2–3 days before getting watery or the guacamole turning brown. 


Calories: 230kcalCarbohydrates: 8gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 43mgSodium: 534mgPotassium: 317mgFiber: 3gSugar: 3gVitamin A: 889IUVitamin C: 5mgCalcium: 150mgIron: 1mg
Keyword taco dip
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