This 7 Layer Dip with Cream Cheese (Gluten Free and Keto) is made with salsa, refried beans, cream cheese, sour cream, taco seasoning, guacamole, shredded cheese and green onion.
This is one of the easiest appetizers to make to feed a big group of people. The best part is you can prepare it ahead of time and keep it chilled in the refrigerator until it is time to use it. There are layers of creamy and fresh ingredients that come together seamlessly. Lat time I made it, everyone was crowding around the dip. This dip is perfect for gamedays as well. You can choose to making your own guacamole and salsa, or buy store bought ingredients.
If you like this dip, try my Traditional Guacamole and my Salsa de Chile Guajillo!
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Ingredients
- Salsa
- Refried beans
- Cream cheese
- Sour cream
- Taco seasoning
- Guacamole
- Shredded cheese
- Green onion
See recipe card for 7 Layer Dip with Cream Cheese (Gluten Free and Keto) quantities.
Instructions
- In a bowl, combine the cream cheese, sour cream and taco seasoning and mix well.
- In a 9x13 baking pan, spread the beans on the bottom as a layer.
- Spread the cream cheese mixture on top of the beans.
- Spoon the guacamole as the next layer.
- Spread the salsa on top of the guacamole.
- Top with the cheese and garnish with green onion.
- Put the dip in the refrigerator until chilled. Serve with gluten free tortilla chips or crackers.
Hint: Make sure to refrigerate at least 30 minutes before serving.
Substitutions
- Salsa: You can choose a variety of salsas for this. You can get as creative as you want. You can choose to making your own salsa or buy store bought salsa, either works. I have made this using salsa verde, and it was amazing.
- Refried beans: You can buy refried beans from the can, or buy a can of pinto beans, simmer in some oil, and mash them yourself.
- Cream cheese: I used plain cream cheese, although I hear jalapeno or scallion cream cheese works wonders.
- Guacamole: You can make your own guacamole or buy guacamole.
- Cheese: I used Mexican blend shredded cheese, but you can use Pepper Jack, Monterrey or Mozzarella cheese.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - Serve with tortilla chips.
- Kid friendly - add onto a taco as a dip!
Check out this Homemade Tzatziki Sauce for good dip!
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These 7 Layer Dip with Cream Cheese (Gluten Free and Keto) ingredients don't stand up well to freezing.
Top tip
Make sure to refrigerate at least 30 minutes before serving.
7 Layer Dip with Cream Cheese (Gluten Free and Keto)
- Total Time: 10 minutes
- Yield: 12 servings 1x
Description
This 7 Layer Dip with Cream Cheese (Gluten Free and Keto) is made with salsa, refried beans, cream cheese, sour cream, taco seasoning, guacamole, shredded cheese and green onion.
Ingredients
- 1 cup salsa
- 16 ounces refried beans from a can
- 8 ounces cream cheese
- ½ cup sour cream
- 3 tablespoons taco seasoning
- 1 cup guacamole
- 2 cups Mexican shredded cheese
- Green onions or cilantro, for garnish
Instructions
- In a bowl, combine the cream cheese, sour cream and taco seasoning and mix well.
- In a 9x13 baking pan, spread the beans on the bottom as a layer.
- Spread the cream cheese mixture on top of the beans.
- Spoon the guacamole as the next layer.
- Spread the salsa on top of the guacamole.
- Top with the cheese and garnish with green onion.
- Put the dip in the refrigerator until chilled. Serve with gluten free tortilla chips or crackers.
Notes
- You can choose a variety of salsas, guacamole or beans for this. You can get as creative as you want. You can choose to making your own or buy store bought ingredients.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 159.8
- Sugar: 5.1 g
- Sodium: 914.2 mg
- Fat: 7.5 g
- Saturated Fat: 3.3 g
- Carbohydrates: 18.3 g
- Fiber: 4.3 g
- Protein: 7.2 g
- Cholesterol: 16.3 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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