This post may contain affiliate links. See my privacy policy for details.
My son will eat this 7 Layer Bean Dip for a meal! No word of a lie you guys, Mr K thinks that 7 layer bean dip is a meal. He will happily take a bowl of it and chow right down. I can’t really complain, because really when you look at the layers that go into the bean dip, it’s not that bad. It could be worse, it could be a bowl of mac and cheese from the box, right?
How to Make a 7 Layer Bean Dip
Fine. He gets it from me. I can also sit down and make a meal out of a good 7 layer bean dip. I’ve been known to pick them up in the store ( I KNOW I now have no food cred after admitting that) and he and I will share them and totally skip dinner. I’ve been on a bit of a dip kick lately and can’t wait to make seafood dip next! That’s another dip that I can eat a a meal, no problemo! We had it this past summer at my brother’s house ( his mother in law brought it) and we literally were scraping the plate fighting over it. I hadn’t eaten it in years and now I have been craving it like mad!
It is so simple to make a 7 layer bean dip that I shouldn’t have admitted that I buy them.
The Order of Layers in 7 Layer Bean Dip
The order of the layers in the dip is fairly important, the right ingredients are separated so that the tomatoes don’t make the sour cream/guacamole watery, etc. The order is:
- Refried Beans
- Sour Cream
- Guacamole
- Shredded Cheese
- Tomatoes
- Green Onions
- Black Olives
Heating 7 Layer Dip
You can heat up the refried beans before you place them in the bottom of the pan so that they stay warm and serve it right away, but to be honest most people don’t heat 7 layer dip. You could even place the entire thing in the oven and heat it up, melting the cheese on top, the choice is really up to you!
This dip will last 3-4 days in the fridge BUT the quality really deteriorates after two days, let’s be honest!
The secret to the BEST 7 layer bean dip is using fresh minced garlic in the avocado layer. Not garlic powder, not garlic salt, it has to be fresh garlic. Then you’re basically putting a layer of from-scratch guacamole, which in my opinion is the best food ever created.
I think I’m going to make guacamole for supper. Just that and a bag of carrots. Just me that can eat it that way?
Happy cooking you guys! Enjoy this retro classic dip!
Love,
Karlynn
7 Layer Bean Dip
Nothing beats a classic 7 layer bean dip when it comes down to snacking!
5 from 12 votes
- Prep Time
- 20 minutes
- Total Time
- 20 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 16
- Calories
- 148
- Author
- Karlynn Johnston
Ingredients
- 2 avocados pitted, insides scooped out and diced
- 1 1/2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 clove garlic minced very finely
- 1/4 teaspoon black pepper
- 1/4 cup salsa
- ground black pepper to taste
- 1 8 ounce container sour cream
- 1 package taco seasoning mix
- 4 to matoes diced and drained well!
- 1 bunch green onions finely chopped
- 1 16 ounce can refried beans
- 2 cups shredded Mexican-style cheese blend
- 1 2.25 ounce can black olives, drained ( chopped if you like)
Instructions
Mash the avocados in a medium sized bowl. Mix in the fresh lime juice, cilantro, salsa, minced garlic, and pepper.
Blend the sour cream and taco seasoning together completely in a small bowl or measuring cup.
In a 9×13 inch dish or on a large serving platter that has a curved lip or edges ( you build up the dip so make sure it’s not flat!) spread out the refried beans in an even layer. Top the beans with the sour cream mixture next, in another even layer on top. Spread the guacamole next for the third layer
. Top with the tomatoes, green onions, the shredded cheese and black olives.
For the best dip, let it sit in the fridge for an hour to let the layers blend together. This does NOT keep overnight well however.
Recipe Notes
Make sure that the tomatoes and olives are drained well, extra moisture will mean that the dip won’t keep as long!
Nutritional information will vary depending on products used.
Nutrition Information
Calories: 148kcal, Carbohydrates: 3g, Protein: 7g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 245mg, Potassium: 158mg, Fiber: 1g, Vitamin A: 280IU, Vitamin C: 3.3mg, Calcium: 199mg, Iron: 0.3mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
PIN THIS RECIPE to your Dips & Appetizers Board and Remember toFOLLOW ME ON PINTEREST!
Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
Learn more about me
Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Donna White says
ReplyI make a similar version but add another layer between the refried beans and the sour cream mixture. Saute 1 pound of lean ground beef with 1 small tin of green crushed chilis and 1 teaspoon of beef in a mug. Drain and let cool.
Everyone loves it.
