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7 Layer Bean Dip Recipe

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 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Mexican, Tex-Mex
Servings 10 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.

Nutrition

Calories: 250kcal
Keyword 7 Layer Bean Dip, Game Day Dip, Layered Taco Dip, Mexican Appetizer, No Bake Appetizer, Party Dip, Vegetarian Dip
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