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7 Layer Bean Dip Recipe
This easy, colorful 7 Layer Bean Dip Recipe is a no-bake, crowd-pleasing Mexican appetizer dip loaded with creamy refried beans, cool sour cream, fresh guacamole, cheese, and all the taco classics—perfect for game day, potlucks, and family fiestas.
What Is This 7 Layer Bean Dip Recipe All About?
If there’s one dish that shows up at just about every party at my house, it’s this 7 layer bean dip. Think of it as a layered mexican appetizer in a casserole dish: hearty refried bean dip on the bottom, a zesty sour cream dip with taco seasoning, cool guacamole, chunky salsa, shredded cheese, and a pretty black olive topping with tomatoes and green onions.
It’s a classic seven layer dip recipe that’s been around since my kids were in elementary school (they’re grown now!), but I’ve tweaked it over the years to be a little lighter, a little fresher, and honestly more reliable for parties.
You don’t need the oven, you don’t need fancy tools, and it works with any tortilla chip dip situation—corn chips, veggie sticks, even as a spread in tortilla wraps the next day. Plus, it’s naturally a vegetarian party dip, which makes it a safe choice when you’re feeding a mix of guests.
Fun little “data” point for you: every January, searches for “7 layer bean dip” and “game day dip” spike like crazy in the U.S.—right along with party wings and chili. So if you’re here planning for the Super Bowl, a birthday potluck, or Cinco de Mayo, you’re in very good company.
Why You’ll Love This 7 Layer Bean Dip Recipe
- No oven needed – This easy Mexican dip is 100% no-bake; your fridge does the work.
- Feeds a crowd – Makes a big pan of fiesta bean dip that works for parties, tailgates, and office potlucks.
- Ready in about 20 minutes – Quick prep, and then you just chill it; great for last-minute invites.
- Customizable heat level – Keep it mild for kids or turn it into a spicy Mexican bean dip with hotter salsa and taco seasoning.
- Budget-friendly ingredients – Canned beans, jarred salsa, and simple toppings stretch to feed a lot of people.
- Naturally vegetarian – This layered bean dip is a flavorful vegetarian party dip that even meat-lovers attack with a spoon.
- Make-ahead friendly – You can prep it earlier in the day (or the night before) and keep it chilled.
- Versatile serving options – Perfect with tortilla chips, veggie sticks, or as a layered taco dip filling in soft tortillas.
- Always a visual showstopper – Those colorful layers and black olive topping look impressive on any buffet table.
Ingredients for the Best Layered Bean Dip
Here’s everything you’ll need for this 7 layer bean dip, plus a few easy substitutions. I’m listing the layers in the order they’ll go in the dish.
For the bean layer
- 2 cans (15 oz each) refried beans
- Use traditional, low-fat, or vegetarian refried beans—whatever your family likes.
- 2 tablespoons taco seasoning (store-bought or homemade)
- Use mild or hot; you can also use a low-sodium blend.
- 2–3 tablespoons water (as needed)
- This helps loosen the beans so they spread smoothly.
For the creamy sour cream layer
- 1 ½ cups sour cream
- I use full-fat for flavor; light sour cream or plain Greek yogurt also work.
- ½ cup plain Greek yogurt (optional, for extra protein and tang)
- 1 tablespoon taco seasoning
- This turns the sour cream into a flavorful taco seasoning dip.
For the guacamole layer
- 3 ripe avocados
- 2–3 tablespoons lime juice (fresh is best)
- ÂĽ teaspoon garlic powder
- ÂĽ teaspoon onion powder
- ½ teaspoon salt, or to taste
- 2 tablespoons chopped fresh cilantro (optional, but tasty)
You can also use 1 ½–2 cups of your favorite store-bought guacamole if you’re in a rush. Look for one that’s nice and thick, so it doesn’t run.
For the salsa layer
- 1 ½–2 cups thick salsa or pico de gallo
- A chunky, thicker salsa works best—watery salsa can make the dip soggy. Drain excess liquid if needed.
For the shredded cheese dip layer
- 2 cups shredded Mexican blend cheese
- Cheddar, Monterey Jack, or Colby Jack also work. Shred it yourself if you can—it melts and tastes better.
For the fresh toppings
- 1 cup shredded lettuce (romaine or iceberg)
- 1 cup diced tomatoes (Roma or grape tomatoes, seeded if juicy)
- ½ cup sliced black olives (classic black olive topping look)
- ½ cup sliced green onions
- Fresh cilantro leaves, for garnish (optional)
- Jalapeño slices, fresh or pickled (optional, for spice)
To serve
- Sturdy tortilla chips (look for “restaurant style” or “scoop” style for dipping)
- Optional: carrot sticks, bell pepper strips, celery sticks, or warm flour tortillas
Step-by-Step Directions
You’ll want a clear 9×13-inch glass or ceramic baking dish for the prettiest layered Mexican appetizer. A square 9×9 will work too; the layers will just be thicker.
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Mix the bean layer
In a medium bowl, stir together the refried beans and 2 tablespoons taco seasoning. Add 2–3 tablespoons of water, a little at a time, until the mixture is smooth and spreadable. You want it creamy, not runny. -
Spread the beans in the dish
Spoon the refried bean dip mixture into the bottom of your dish. Use a spatula to spread it into an even layer. Press it gently into the corners so you don’t get gaps—this helps the dip hold together when scooping. -
Make the seasoned sour cream layer
In another bowl, whisk together the sour cream, Greek yogurt (if using), and 1 tablespoon taco seasoning. Taste and adjust the salt or seasoning if you like it stronger. -
Add the creamy sour cream dip layer
Carefully spoon the sour cream mixture over the beans. Spread it gently from the center out to the edges so you don’t pull up the beans. If it’s easier, you can dollop it in several spots before smoothing. -
Prepare the guacamole bean dip layer
In a clean bowl, mash the avocados with lime juice, garlic powder, onion powder, salt, and cilantro, leaving it as smooth or as chunky as you like. Taste and adjust the lime and salt; it should taste bright and well-seasoned. -
Spread the guacamole layer
Spread the guacamole evenly over the sour cream layer. Again, work gently to avoid mixing layers. This guacamole bean dip layer adds such a nice color contrast. -
Add the salsa layer
If your salsa is very watery, spoon it into a fine mesh strainer for a minute or two and let the extra liquid drip off. Then spread a generous, even layer of salsa over the guacamole. This is where your Mexican bean dip really starts looking party-ready. -
Sprinkle on the shredded cheese dip layer
Add an even blanket of shredded Mexican blend cheese over the salsa. Make sure to reach the corners—people always go for the cheesy parts first. -
Top with lettuce, tomatoes, olives, and onions
Sprinkle shredded lettuce over the cheese, followed by diced tomatoes, sliced black olives, and green onions. You can get fancy and make rows or patterns, or just scatter everything for a more rustic fiesta bean dip vibe. -
Chill before serving
Cover the dish with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This helps the flavors blend and makes it easier to scoop. Right before serving, garnish with extra cilantro or jalapeño slices if you like. -
Serve with chips and enjoy
Serve your layered taco dip chilled with sturdy tortilla chips and fresh veggies. Watch it disappear faster than you can say “Who wants more?”
Servings & Timing
- Yield: About 12–16 servings as a party bean dip (more if it’s part of a bigger spread)
- Prep Time: 20 minutes
- Chill Time: 1 hour (minimum; 2–4 hours is even better)
- Total Time: About 1 hour 20 minutes, mostly hands-off
For game day, I usually make this 7 Layer Bean Dip Recipe in the morning, let it chill, and then bring it out right before kickoff.
Tasty Variations
You know what? Once you make this a couple of times, you’ll probably start playing with it. Here are some of my favorite twists:
- Protein boost layered bean dip – Add a layer of seasoned ground turkey, chicken, or beef (cooled) between the beans and sour cream for a heartier layered Mexican appetizer.
- Spicy fiesta bean dip – Use hot salsa, spicy taco seasoning, and add chopped pickled jalapeños or a drizzle of hot sauce over the top.
- Lighter Mexican appetizer dip – Use refried black beans, light sour cream or all Greek yogurt, and reduced-fat cheese.
- Low-carb-ish version – Skip the refried beans and double the guacamole and salsa for a fresher, veggie-forward layered bean dip; serve with bell pepper strips and cucumber rounds.
- Kid-friendly version – Use mild salsa, skip jalapeños, and keep the taco seasoning on the mild side; sometimes I even serve the black olives in a little bowl next to the dip so kids can add their own.
- Singles or mini cups – Layer everything in clear plastic cups or small mason jars for individual layered taco dip cups—perfect for picnics and parties where people like their own portion.
Storage, Make-Ahead & Serving Again
This dip is at its best within the first 24 hours, but you can stretch it a bit with a few tricks.
-
Fridge storage:
Cover tightly with plastic wrap (press it lightly over the surface) and store in the fridge for up to 2 days. The guacamole may darken a touch, but the lime helps slow that down. -
Make-ahead tips:
For the freshest look, assemble through the cheese layer up to 24 hours in advance. Just before serving, add the lettuce, tomatoes, olives, and green onions so they stay crisp and bright. -
Freezer:
I don’t recommend freezing this 7 layer bean dip. The texture of the sour cream, guacamole, and lettuce gets a little sad after thawing. -
Leftovers:
Leftover party bean dip makes a great filling for burritos, quesadillas, or quick layered tacos. Scoop it into a warm tortilla, add extra salsa, and dinner’s solved.
Notes from My Kitchen
- Use a clear dish if you can. A glass 9×13 pan really shows off those seven layers—you eat with your eyes first, especially at parties.
- Season every layer. Taste as you go. Bland beans or guacamole will drag the whole dip down; the taco seasoning and lime juice are your friends.
- Think about chip strength. Cheap, thin tortilla chips tend to break under a hearty layered Mexican appetizer like this. Look for thicker chips or “scoop” chips; you’ll thank yourself later.
- Watch the moisture. Watery salsa and very juicy tomatoes can make things runny. Drain the salsa a bit and seed the tomatoes if they’re extra juicy.
- Adjust the heat to your crowd. When I’m making this for my book club, I keep it mild and set a little bowl of chopped jalapeños on the side. For game day, my kids insist on extra hot salsa.
- Make it your signature. Maybe you always add corn, or always use black beans instead of refried pinto beans. Once people start saying, “Are you bringing your seven layer dip recipe?” you’ll know you’ve nailed it.
Frequently Asked Questions
Can I make this 7 Layer Bean Dip Recipe the night before?
Yes, you can assemble it up to 24 hours ahead. For the best texture, wait to add the lettuce and tomato topping until the day of serving.
How do I keep the guacamole from turning brown in the dip?
Lime juice helps a lot, and since the guacamole layer is covered by salsa and cheese, it’s protected from air. Just be sure to cover the whole dish tightly with plastic wrap.
Can I use canned bean dip instead of refried beans?
You can, but it tends to be thinner and saltier. If you do, taste it before adding more taco seasoning, and spread it in a thinner layer so it doesn’t overpower the other flavors.
What if I don’t like olives?
Skip them! You can replace the black olive topping with extra tomatoes, green onions, chopped bell pepper, or even a little corn for color.
Is this layered bean dip gluten-free?
Most ingredients here are naturally gluten-free, but always check your taco seasoning, salsa, and refried beans labels. Serve with certified gluten-free tortilla chips for gluten-sensitive guests.
Can I make a smaller batch?
Yes. Halve all the ingredients and use an 8×8 or 9×9 dish. It’s perfect for a family movie night or a smaller get-together.
How long can this Mexican bean dip sit out at a party?
Generally, keep it out for no more than 2 hours at room temperature. If your kitchen or patio is very warm, rotate it back into the fridge for 20–30 minutes here and there.
Can I add meat to this easy Mexican dip?
Absolutely. Use about 1 pound of cooked, seasoned ground beef, turkey, or chicken and layer it between the beans and sour cream for a heartier game day dip.
Final Thoughts on This Mexican Party Appetizer
This 7 Layer Bean Dip Recipe has been my go-to Mexican party appetizer for decades now, and it still disappears faster than almost anything else I set out. It’s colorful, comforting, and familiar—but with enough room for you to put your own little twist on it.
If you try this layered bean dip, I’d love to hear how it went—tell me what variations you used, or which layer disappeared first at your party. And if you’re planning a full spread, pair this with a big platter of nachos or some grilled chicken fajitas for a full-on fiesta.
7 Layer Bean Dip
Ingredients
- 2 cans (15 oz each) refried beans traditional, low-fat, or vegetarian
- 3 tablespoons taco seasoning divided; use mild or hot, store-bought or homemade
- 2-3 tablespoons water as needed, to loosen beans
- 1 1/2 cups sour cream full-fat recommended; light also works
- 1/2 cup plain Greek yogurt optional, for extra protein and tang
- 3 ripe avocados
- 2-3 tablespoons lime juice fresh squeezed, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt or to taste, for guacamole
- 2 tablespoons fresh cilantro chopped, optional, for guacamole
- 1 1/2-2 cups thick salsa or pico de gallo chunky; drain excess liquid if watery
- 2 cups shredded Mexican blend cheese or cheddar, Monterey Jack, or Colby Jack
- 1 cup shredded lettuce romaine or iceberg
- 1 cup diced tomatoes Roma or grape; seeded if juicy
- 1/2 cup sliced black olives
- 1/2 cup sliced green onions
- fresh cilantro leaves optional, for garnish
- jalapeño slices fresh or pickled, optional, for spice
- sturdy tortilla chips for serving; restaurant-style or scoop-style
- fresh veggie sticks or warm tortillas optional, for serving; such as carrot sticks, bell pepper strips, celery sticks, or flour tortillas
Instructions
- Use a clear 9x13-inch glass or ceramic baking dish for the prettiest layers. A 9x9-inch dish also works; the layers will be thicker.
- In a medium bowl, stir together the refried beans and 2 tablespoons of taco seasoning. Add 2–3 tablespoons of water, a little at a time, until the mixture is smooth and spreadable—creamy but not runny.2 cans (15 oz each) refried beans, 3 tablespoons taco seasoning, 2-3 tablespoons water
- Spoon the bean mixture into the bottom of the baking dish. Use a spatula to spread it into an even layer, pressing gently into the corners so there are no gaps.2 cans (15 oz each) refried beans
- In another bowl, whisk together the sour cream, Greek yogurt (if using), and 1 tablespoon of taco seasoning. Taste and adjust the seasoning if you prefer a stronger flavor.3 tablespoons taco seasoning, 1 1/2 cups sour cream, 1/2 cup plain Greek yogurt
- Carefully spoon the sour cream mixture over the bean layer. Spread gently from the center toward the edges so you don’t disturb the beans. Dollop in several spots before smoothing if that’s easier.1 1/2 cups sour cream, 1/2 cup plain Greek yogurt
- In a clean bowl, mash the avocados with lime juice, garlic powder, onion powder, salt, and chopped cilantro (if using) until as smooth or chunky as you like. Taste and adjust lime and salt so it tastes bright and well-seasoned.3 ripe avocados, 2-3 tablespoons lime juice, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, 2 tablespoons fresh cilantro
- Spread the guacamole evenly over the sour cream layer, working gently to avoid mixing the layers.3 ripe avocados
- If your salsa is watery, briefly drain it in a fine mesh strainer to remove excess liquid. Spread a generous, even layer of salsa or pico de gallo over the guacamole.1 1/2-2 cups thick salsa or pico de gallo
- Sprinkle the shredded Mexican blend cheese evenly over the salsa, making sure to reach the corners.2 cups shredded Mexican blend cheese
- Sprinkle shredded lettuce over the cheese, followed by diced tomatoes, sliced black olives, and green onions. Arrange decoratively or scatter for a more rustic look.1 cup shredded lettuce, 1 cup diced tomatoes, 1/2 cup sliced black olives, 1/2 cup sliced green onions
- Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, to let the flavors blend and to help the layers set.
- Right before serving, garnish with fresh cilantro leaves and jalapeño slices if desired. Serve chilled with sturdy tortilla chips and optional veggie sticks or warm tortillas.fresh cilantro leaves, jalapeño slices, sturdy tortilla chips, fresh veggie sticks or warm tortillas
