Seven Layer Dip Appetizer

Name: Seven Layer Dip Appetizer
Prep time: 15 min
Total time: 15 min
Yield: 14
Cuisine: Mexican
Ingredients: 1 cup sour cream; 1 packet taco seasoning; 1 can refried beans; 1 cup guacamole; 1 cup pico de gallo; 1 cup shredded cheddar or Mexican blend cheese; 1/2 cup chopped green onions; 1 cup sliced black olives; 14 tostada shells; 3 to 4 tablespoons taco sauce

Recipe GLPR25018919c7b0ad

Mexican

Appetizer

15 min

222 cal

Servings: 14

No-Cook

SNAP eligible

A layered appetizer featuring fourteen tostada shells, each topped with refried beans, guacamole, seasoned sour cream, pico de gallo, shredded cheese, green onions, and black olives. These are then stacked into two towers, each with seven distinct layers of complementary flavors and textures. A drizzle of taco sauce finishes this impressive starter.

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Ingredients

1 cup sour cream

1 packet taco seasoning

1 can refried beans

1 cup guacamole

1 cup pico de gallo

1 cup shredded cheddar or Mexican blend cheese

1/2 cup chopped green onions

1 cup sliced black olives

14 tostada shells

3 to 4 tablespoons taco sauce

Directions

In a small bowl, combine the sour cream with the taco seasoning packet. Stir well until evenly blended and set aside.
Arrange all fourteen tostada shells on a clean work surface.
Top the first shell with a thin layer of refried beans, spreading to cover. Repeat this step on a second shell, then set both bean-topped shells aside to serve as the bases of your two stacks.
Top two additional shells with guacamole, spreading to flatten slightly. Top two more shells with the seasoned sour cream mixture.
Top two more shells with pico de gallo, and top two additional shells with the shredded cheese.
Top two more shells with the chopped green onions, and top the remaining two shells with the sliced black olives.
Place the two bean-topped shells on separate serving plates as the foundation. Begin building each stack by placing a guacamole-topped shell on top of the bean layer, then layer the remaining toppings in order: sour cream, pico de gallo, cheese, green onions, and finally black olives. Each stack should now have seven distinct layers.
Spoon any remaining seasoned sour cream mixture over the top of each stack, then drizzle each with taco sauce.
Just before serving, use a chef's knife to press down gently through the center of each stack several times to help integrate and break up the layers slightly, making it easier to pull off individual tostadas while maintaining their toppings.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked at standard Charlotte grocers like Harris Teeter, Food Lion, Walmart, and ALDI, with no special stops required; taco seasoning, refried beans, and cheddar are staples. Cost per serving runs around 80 cents to $1.20 depending on whether you buy quality guacamole or make it fresh, driven largely by the avocado. The stated 15 minutes is honest if you're opening cans and jars—this is truly a no-cook assembly. It's ideal for a party or game day, feeds a crowd, requires no attention once layered, and leftovers stay fresh in the fridge for two days and reheat acceptably, though the sour cream layer can separate slightly. This is a reliable crowd-pleaser with no real drawbacks beyond being a single-use appetizer rather than a meal-planning workhorse.