7 Layer Bean Dip Recipe

If you need a colorful, crowd-pleasing appetizer that you can pull together fast, this 7 Layer Bean Dip Recipe is your new party friend—no baking, big flavor, and perfect for scooping up with crisp tortilla chips.

Meet This Easy 7 Layer Bean Dip Recipe

This classic layered bean dip is the kind of Mexican party appetizer that disappears long before the main dish lands on the table. You’ve got creamy refried beans, a tangy sour cream dip layer with taco seasoning, fresh guacamole, chunky salsa, crisp lettuce, shredded cheese dip heaven, and a salty black olive topping that ties it all together.

I started making this layered Mexican appetizer back in the late 90s for a neighborhood block party. I still remember standing by the snack table “checking on it,” which was really just me sneaking extra scoops with tortilla chips. Since then, this has become our go-to game day dip, Fourth of July snack, and “I-don’t-feel-like-cooking” Friday night dinner.

What makes this version special? A few things:

Lightly seasoned refried bean dip so the beans don’t taste flat.
A Greek yogurt and sour cream combo for more protein and less heaviness.
A fresh, zesty guacamole bean dip layer that’s bright and not mushy.

It’s naturally a vegetarian party dip, totally no-bake, and you can build it early in the day so you’re not scrambling when guests walk in the door. It works as a Mexican bean dip, a layered taco dip, or just a fun tortilla chip dip when everyone hangs out in the kitchen (which they always do).

Why You’ll Love This Recipe

No oven needed – This is a completely no-bake easy Mexican dip, perfect for hot days or when all your oven space is spoken for.
15–20 minutes to assemble – Once your ingredients are prepped, this party bean dip comes together shockingly fast.

Perfect make-ahead appetizer – Build it several hours before your event; it actually tastes better once it chills.
Customizable spice level – Use mild or spicy salsa and taco seasoning dip mix to suit your crowd.
Crowd-pleaser for all ages – Kids love the cheese and beans, adults love the guacamole and salsa; everyone gets something.

Great for game day or potlucks – This is the kind of fiesta bean dip that travels well and looks pretty in a clear dish.
Naturally vegetarian – A hearty vegetarian party dip that feels filling without meat.
Budget-friendly – Canned beans, a few dairy items, and fresh toppings stretch to feed a big group.
Easy to double – Make it in a big 9×13 dish for a crowd or a smaller dish for family movie night.

Ingredients

Here’s everything you’ll need for this classic seven layer dip recipe. This makes one 9×9-inch dish, about 10–12 servings as an appetizer.

For the Bean Layer

2 cans (15 oz each) refried beans – traditional or vegetarian

2 tablespoons taco seasoning (store-bought packet or homemade)
2 tablespoons water (to loosen the beans if too thick)

For the Creamy “Sour Cream Dip” Layer

1 cup sour cream (full fat for best flavor)
1 cup plain Greek yogurt (2% or whole milk for extra creaminess)

1 tablespoon taco seasoning

For the Guacamole Bean Dip Layer

3 ripe avocados, peeled and pitted
2 tablespoons fresh lime juice (about 1 large lime)
1 small garlic clove, minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro (optional but lovely)
½ teaspoon kosher salt, more to taste

For the Salsa Layer

1½ cups chunky salsa (drain off extra liquid if very watery; use mild, medium, or hot)

For the Cheese & Veggie Layers

1½ cups shredded cheddar cheese (or a Mexican blend)

1 cup shredded romaine or iceberg lettuce
½ cup chopped tomatoes (Roma or grape tomatoes work well)
¼ cup sliced green onions

For the Black Olive Topping & Garnish

½ cup sliced black olives
2 tablespoons chopped fresh cilantro (optional)
Extra sliced jalapeños (fresh or pickled, optional for heat)

For Serving

Sturdy tortilla chips (look for “scoop” style or thick-cut restaurant style)
Fresh veggie sticks – carrot sticks, cucumber rounds, or bell pepper strips for a lighter option

Ingredient Tips

Beans: If your refried beans are very thick, that little splash of water helps them spread more easily without tearing the bottom of your dish.
Cheese: Shred your own when you can—bagged shredded cheese is fine, but fresh-shredded melts nicer on the tongue and tastes a bit sharper.
Salsa: A chunky salsa prevents the dip from getting watery; if you only have thin restaurant-style, pour it through a fine strainer for a minute.

Directions

1. Prep your dish.
Use a clear glass 9×9-inch baking dish if you have one; it shows off the layers and looks so pretty on the table. Set it aside while you mix the layers.

2. Make the seasoned bean layer.
In a medium bowl, stir together the refried beans, taco seasoning, and water until smooth. Taste and add a pinch of salt if needed. Spread the beans evenly in the bottom of the dish using a spatula; press gently into the corners.

3. Mix the creamy taco seasoning dip layer.
In another bowl, whisk together the sour cream, Greek yogurt, and taco seasoning until the mixture is smooth and pale orange. Gently spread this over the beans, trying not to disturb the layer underneath. A small offset spatula or the back of a spoon works well here.

4. Make the guacamole bean dip layer.
In a clean bowl, mash the avocados with a fork until mostly smooth with a few small chunks. Stir in lime juice, garlic, red onion, cilantro, and salt. Taste and adjust salt or lime. Smooth this guacamole over the creamy layer. Press a piece of plastic wrap directly on the surface if you need to pause here to prevent browning.

5. Add the salsa layer.
If your salsa is watery, spoon it into a mesh strainer for 1–2 minutes to drain excess liquid. Then spread the salsa evenly over the guacamole. Don’t press too hard here—you want to keep those layers distinct.

6. Layer the shredded cheese dip goodness.
Sprinkle the shredded cheese evenly over the salsa. This is where it starts looking like a true layered bean dip. Make sure the cheese goes all the way to the edges; people always scoop from the sides first.

7. Finish with lettuce, tomatoes, onions, and olives.
Scatter the shredded lettuce on top of the cheese, followed by chopped tomatoes, green onions, and sliced black olives. If you’re using jalapeños or extra cilantro, add those now too. This becomes your beautiful black olive topping and veggie confetti.

8. Chill before serving.
Cover the dish with plastic wrap and chill for at least 1 hour and up to 8 hours. Chilling helps the flavors mingle and makes it easier to scoop.

9. Serve with chips and enjoy.
Just before serving, uncover and set the dish out with a big bowl of tortilla chips and some veggie sticks. Encourage people to scoop all the way down so they get each layer of this Mexican appetizer dip in every bite.

Servings & Timing

Yield: About 10–12 appetizer servings (more if part of a big spread)
Prep Time: 20 minutes
Chill Time: 1 hour (recommended for best flavor)
Total Time: About 1 hour 20 minutes

You can absolutely serve it right away, but the texture and flavor of this 7 layer bean dip really shine once it’s had time to relax in the fridge.

Variations

You know what? This layered taco dip is wonderfully forgiving. Here are some fun ways to change things up:

Spicy Fiesta Bean Dip: Use hot salsa, spicy taco seasoning, and add pickled jalapeños over the cheese.
Protein-Packed Version: Add a layer of cooled, seasoned ground turkey or beef between the beans and creamy layer.
Lighter Mexican Bean Dip: Use all Greek yogurt instead of sour cream and reduced-fat cheese.

No-Guac Shortcut: Skip the guacamole and use a store-bought avocado salsa instead for a quicker build.
Street Corn Twist: Add a layer of roasted corn kernels (fresh, canned, or frozen and thawed) tossed with a little lime and chili powder on top of the cheese.
Individual Cups: Layer the ingredients into small clear plastic cups for easy, portable game day dip servings.

Storage & Reheating

Refrigerator: Cover the dip tightly with plastic wrap or a lid and store in the fridge for up to 3 days. The guacamole may darken slightly, but the flavor is still very good within that window.
Freezer: This is not a great candidate for the freezer—avocado and dairy don’t freeze and thaw well in this format.
Make-Ahead Tips: For the freshest look, you can assemble the beans, creamy layer, and guacamole up to 12 hours ahead. Add salsa, cheese, lettuce, tomatoes, and olives within 2–3 hours of serving so the lettuce stays crisp.

Reheating: No reheating needed; this tortilla chip dip is served chilled or at cool room temperature. If it’s been in the fridge for a while, let it sit out 15–20 minutes before serving so the flavors bloom.

Notes

Keep those layers tidy: The key to a pretty layered Mexican appetizer is to spread gently and slowly, especially the guacamole and salsa. A small offset spatula really does make this easier.
Season as you go: Taste your beans, creamy layer, and guacamole separately. Each should taste good on its own; that’s what makes the final Mexican bean dip so delicious.

Chip choice matters: Use sturdy chips. Thin chips break easily and frustrate guests (and the person who has to fish broken chips out of the dish). Look for “restaurant style” or “cantina style” with a bit of thickness.
Serving for a crowd: For a larger party, double everything and build it in a 9×13 glass dish. You’ll get a slightly thinner but wider party bean dip that’s easy to access from all sides.
Fresh vs. pre-shredded cheese: I tested both. Freshly shredded cheese tastes a little sharper and melts in your mouth better, but pre-shredded works totally fine if you’re short on time.

FAQs

Can I make this 7 Layer Bean Dip Recipe the night before?
Yes. Assemble through the cheese layer the night before, cover tightly, and refrigerate. Add lettuce, tomatoes, onions, and olives a few hours before serving for the freshest texture.

How do I keep the guacamole from turning brown?
The lime juice helps, and so does keeping it sandwiched between layers. If you’re making it far ahead, press plastic wrap directly onto the guacamole layer before adding salsa.

What if I don’t like olives?
You can leave them off or swap them for extra green onions, jalapeños, or even diced red bell pepper for color. The black olive topping is traditional but not required.

Can I use canned bean dip instead of refried beans?
Yes, you can use canned refried bean dip for extra flavor, but you may not need as much taco seasoning. Taste before adding more.

Is this 7 layer bean dip gluten-free?
The ingredients are usually gluten-free, but always check your taco seasoning and salsa labels to be safe. Serve with gluten-free tortilla chips if needed.

What size dish should I use?
A 9×9-inch square dish or similar (2–2.5 quart) works well. For a thinner layered bean dip, use a 9×13-inch pan.

Can I make this spicier without making the whole thing too hot?
Yes—keep the base layers mild and add heat on top with sliced jalapeños, hot sauce drizzles, or a small bowl of spicy salsa on the side.

What goes well with this Mexican appetizer dip?
It pairs wonderfully with tacos, enchiladas, grilled fajita veggies, or even a big salad. On casual nights, I’ve served this seven layer dip recipe with a simple quesadilla bar and called it dinner.

Conclusion

This 7 Layer Bean Dip Recipe is one of those simple, festive dishes that always earns an empty dish and a request for the recipe. It’s colorful, make-ahead friendly, and flexible enough to work for game day, holidays, or a lazy Sunday snack spread.

If you make this layered taco dip, I’d love to hear how it goes—leave a comment, tell me what twists you added, or share it with a friend who’s always in charge of the snacks. And if you’re in a Mexican mood, take a look around my other recipes for easy salsas, sheet pan fajitas, and guacamole upgrades to round out your next fiesta.

7 Layer Bean Dip

This 7 Layer Bean Dip is a colorful, crowd-pleasing Mexican-inspired appetizer with seasoned refried beans, a tangy sour cream and Greek yogurt layer, fresh guacamole, chunky salsa, cheese, crisp lettuce, and a black olive topping. It’s no-bake, make-ahead friendly, and perfect with tortilla chips for parties or game day.

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Prep Time 20

Chill Time 1

Total Time 1 20

Course Appetizer

Cuisine Mexican, Tex-Mex

Servings servings

Calories 250 kcal

Ingredients

2 cans (15 oz each) refried beans traditional or vegetarian
2 tablespoons taco seasoning for bean layer; store-bought packet or homemade
2 tablespoons water to loosen beans if very thick
1 cup sour cream full fat for best flavor
1 cup plain Greek yogurt 2% or whole milk for extra creaminess
1 tablespoon taco seasoning for creamy layer
3 avocados ripe, peeled and pitted
2 tablespoons fresh lime juice about 1 large lime
1 garlic clove small, minced
2 tablespoons red onion finely chopped
2 tablespoons fresh cilantro chopped; optional, for guacamole
1/2 teaspoon kosher salt more to taste, for guacamole
1 1/2 cups chunky salsa drain if very watery; mild, medium, or hot
1 1/2 cups shredded cheddar cheese or Mexican blend; freshly shredded preferred
1 cup shredded lettuce romaine or iceberg
1/2 cup tomatoes chopped; Roma or grape tomatoes work well
1/4 cup green onions sliced
1/2 cup black olives sliced
2 tablespoons fresh cilantro chopped; optional, for garnish
jalapeños sliced, fresh or pickled; optional, for heat
kosher salt to taste, as needed for layers
sturdy tortilla chips for serving; scoop or thick-cut restaurant style
fresh veggie sticks carrot sticks, cucumber rounds, bell pepper strips; for serving, optional

Instructions

Use a clear glass 9x9-inch baking dish if possible so the layers show through. Set it aside while you mix each layer.
In a medium bowl, stir together the refried beans, 2 tablespoons taco seasoning, and water until smooth. Taste and add a pinch of salt if needed. Spread the beans evenly in the bottom of the baking dish, pressing gently into the corners with a spatula.
2 cans (15 oz each) refried beans, 2 tablespoons taco seasoning, 2 tablespoons water, kosher salt
In another bowl, whisk together the sour cream, Greek yogurt, and 1 tablespoon taco seasoning until smooth and pale orange. Gently spread this mixture over the bean layer, trying not to disturb the beans.
1 cup sour cream, 1 cup plain Greek yogurt, 1 tablespoon taco seasoning

In a clean bowl, mash the avocados with a fork until mostly smooth with a few small chunks. Stir in the lime juice, minced garlic, red onion, 2 tablespoons chopped cilantro (if using), and 1/2 teaspoon kosher salt. Taste and adjust salt or lime to preference. Smooth this guacamole over the creamy layer in the dish.
3 avocados, 2 tablespoons fresh lime juice, 1 garlic clove, 2 tablespoons red onion, 2 tablespoons fresh cilantro, 1/2 teaspoon kosher salt
If your salsa is very watery, spoon it into a mesh strainer for 1–2 minutes to drain the excess liquid. Spread the chunky salsa evenly over the guacamole, taking care not to press too hard so the layers stay distinct.
1 1/2 cups chunky salsa
Sprinkle the shredded cheddar cheese (or Mexican blend) evenly over the salsa, making sure it reaches all the way to the edges of the dish.
1 1/2 cups shredded cheddar cheese

Scatter the shredded lettuce over the cheese, then sprinkle the chopped tomatoes, sliced green onions, and sliced black olives on top. Add extra chopped cilantro and sliced jalapeños if using.
1 cup shredded lettuce, 1/2 cup tomatoes, 1/4 cup green onions, 1/2 cup black olives, 2 tablespoons fresh cilantro, jalapeños
Cover the dish tightly with plastic wrap and chill for at least 1 hour and up to 8 hours. Chilling helps the flavors meld and makes the dip easier to scoop.
Remove from the refrigerator about 15–20 minutes before serving. Uncover and serve with sturdy tortilla chips and optional fresh veggie sticks. Encourage guests to scoop all the way down so they get every layer in each bite.
sturdy tortilla chips, fresh veggie sticks

Notes

Spread each layer gently for neat, distinct stripes—an offset spatula helps. Taste and season the beans, creamy layer, and guacamole individually so each layer is flavorful on its own. Use sturdy restaurant-style tortilla chips to prevent breakage. For larger crowds, double the recipe and build in a 9x13-inch glass dish.