7 Layer Bean Dip
This easy, colorful 7 Layer Bean Dip is a no-bake, crowd-pleasing Mexican appetizer loaded with creamy refried beans, seasoned sour cream, fresh guacamole, salsa, cheese, and classic toppings—perfect for game day, potlucks, and family fiestas.
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
Notes
For best results, use a clear glass dish to show off the layers and choose sturdy chips that won’t break when scooping. To make ahead, assemble through the cheese layer up to 24 hours in advance and add lettuce, tomatoes, olives, and green onions shortly before serving so they stay crisp. Store leftovers tightly covered in the refrigerator for up to 2 days; the guacamole may darken slightly but will still taste good. This dip is naturally vegetarian and can be made gluten-free by checking labels on beans, seasoning, and salsa, and serving with gluten-free chips.
Nutrition
Calories: 250kcal
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