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keto 7 layer dip with chorizo with lettuce cilantro and tomatoes in glass casserole dish
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5 from 1 vote

7 Layer Dip with Chorizo Recipe

This Easy 7 Layer Chorizo Dip is the ultra satisfying appetizer you’ve been craving. Mouthwatering chorizo, seasoned sour cream, salsa, zesty guacamole, and a few vegetable toppings. Easy to make and enjoy, this twist on your classic 7 layer dip will become an instant favorite.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Tex Mex
Keyword: 7 layer dip, easy keto, gluten free, low carb
Servings: 16 servings
Calories: 250kcal
Author: Briana


For the seasoned sour cream layer:

  • 1 cup sour cream
  • 1/2 whole lime, juiced
  • 1 clove garlic, minced
  • 1 tablespoon taco seasoning, homemade or store bought

For the guacamole layer:

  • 2 large avocados
  • 1/4 large red onion, finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1.5 whole limes, juiced

Remaining Layers:

  • 12 ounces chunky salsa of choice, drained of excess water
  • 6 ounces shredded cheese of choice
  • 4.5 ounces pickled jalapeños, sliced
  • 2 packages Kiolbassa Smoked Meats Chorizo, casings removed, cooked and crumbled then drained of fat  (Two 12-ounce packages)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup cherry tomatoes cut into pieces
  • 1/2 cup chopped cilantro


  • Preheat your skillet over medium heat, and add the crumbled chorizo. Cook until completely done and browned, about 12-15 minutes, then drain the excess fat from the chorizo and set chorizo aside.
  • In a medium bowl, combine sour cream, 1 tablespoon of taco seasoning, juice of ½ a lime, and minced garlic. Taste, then add salt and pepper if desired. Layer your seasoned sour cream layer in the bottom of a 6 cup glass baking dish.
  • Add a layer of chunky salsa, then a layer of shredded cheese.
  • For the guacamole layer, combine avocado, remaining lime juice, salt, pepper and minced red onion and mash with a fork until desired consistency is reached. Spread the guacamole over top of the cheese layer.
  • Now layer on pickled jalapeños, and top with cooked chorizo. Finish it all off with diced tomatoes, lettuce shreds and cilantro. Dig in and serve immediately!


  • Keep in the fridge and eat within 3 days of preparing. 
  • Can be prepared ahead of time, but be sure to leave off lettuce, tomatoes and cilantro until it's time to serve, or they will become soggy. 
  • Make sure to drain the excess fat from the chorizo before adding to the dip, or else it will make the dip soggy. 


Calories: 250kcal | Carbohydrates: 7g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 751mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 1mg