This healthy layer dip starts with a base of refried beans and is packed with fresh veggies. It’s the perfect dip for parties and/or game day snacking!
If you’ve ever made seven layer dip, you know how amazing it is! It’s basically a combo of Tex-Mex dips and sauces layered into one epic dip that’s perfect for snacking and sharing. It’s my go-to for game day and Cinco de Mayo!
Some layered dips have no texture, but this is not that kind of recipe! The veggies add freshness along with the crunch factor that everyone craves when snacking.
What is 7-Layer Dip?
Also known as taco dip or 7-layer dip, this dip is a common American appetizer. According to a quick search, I found that it was popular in Texas and then was first published in print in 1981.
Since then, countless variations have been made but the base recipe remains the same: delicious layers of Tex-Mex ingredients!
Healthy Layer Dip Ingredients
This recipe follows the traditional seven layer dip ingredients, but with Greek yogurt instead of sour cream or mayo! Here’s what you’ll need:
Layer 1: Refried Beans
Refried beans are the base of the dish. I like keeping it simple with store-bought beans, but you’re welcome to use homemade. And feel free to use refried pinto beans or refried black beans.
Layer 2: Seasoned Greek Yogurt
Greek yogurt is a a healthy upgrade from sour cream, but trust me it’s still tangy and delicious! And we’re mixing it with taco seasoning for lots of flavor. Feel free to make your own taco seasoning or buy a pre-mixed version.
I typically use fresh pico de gallo, because it’s delicious and doesn’t contain as much liquid, but any salsa will work! If your salsa seems liquidy, I recommend straining it.
Layer 5: Cheese
You can’t have layer dip without some shredded Mexican cheese. That said, if needed you can omit the cheese to make this dish vegan and dairy-free. It’s delicious both ways!
Layer 6: Veggies
Romaine lettuce – this adds a nice crunch!
Cherry tomatoes – I love the flavor explosion cherry tomatoes have with every bite!
Layer 7: Toppings of choice
Olives – sliced black olives are usually the final topping for layer dip. I don’t love black olives so I left them off, but feel free to add them if you like them.
Jalapeño pepper – optional, but this dip is great with a little spice if you like that sort of thing!
Fresh cilantro leaves – to bring the entire dish together!
How to Serve 7-Layer Dip
This dip is AMAZING for parties and game-day, but I have to mention that it’s not JUST for parties. During the recipe testing process Isaac and I polished off a whole batch for dinner one night. Which actually isn’t a bad thing considering it’s basically a taco salad – just in dip form. It’s got lettuce and everything!
Can You Make it Ahead of Time?
I’ve found this dip is best when you make it the same day you plan to serve. There are so many fresh ingredients that it just tastes the best fresh! Plus, the guacamole will start to brown quickly.
If you’re in a pinch, you can definitely prep the recipe the day before, cover with an airtight cover and refrigerate until you’re ready to serve.
Layer dip is typically served chilled because of the sour cream (Greek yogurt) and guacamole!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The guacamole may brown a bit, but the dip is still safe to eat.
1cuppico de gallo or salsa, store-bought or homemade
1/3cupshredded Mexican cheese or crumbled queso fresco
1cupshredded romaine lettuce
1/2jalapeño, deseeded and chopped
1/4cupdiced cherry tomatoes
1/4cupchopped fresh cilantro
1/4cupsliced black olives, optional
tortilla chips, for serving
Season yogurt: Mix yogurt with 2 teaspoons of taco seasoning in a small bowl.
Start layering: Spread refried beans evenly into the bottle of a square (8 x 8) dish to create the first layer. Add seasoned yogurt on top and gently spread to create the second layer. Then add the guacamole and spread.
Strain pico de gallo: Scoop salsa with a slotted spoon. This step is optional, but it helps to remove extra liquid from the salsa.
Continue layering: Add pico de gallo on top of the guacamole and then add remaining ingredients in the order listed: shredded cheese, romaine lettuce, jalapeño pepper, cherry tomatoes, cilantro and black olives, if using.
Enjoy: Serve immediately or store in the fridge until ready. Serve with tortilla chips, pita chips, crackers or fresh veggies for dipping. Best served the day you make it, but will keep in the fridge for 1-2 days.
Vegan option: Buy vegan refried beans and skip the cheese or use a vegan cheese.