Seven Layer Bean Dip

by Sabrina Snyder

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20 Comments

4.86 from 7 votes
12 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
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Seven Layer Bean Dip is the ultimate party dip with seasoned refried beans, layers of cheese and more. Only takes minutes to throw together!

There’s nothing quite like that signature dip that makes its way into every party, and that’s why I’ve been busy perfecting my Jalapeno Popper Dip, Ultimate Spinach Artichoke Dip, and Spinach Dip.

Bean Dip in a glass dish with chips

Seven-layer bean Dip is a party classic. It comprises seven layers of the perfect dip ingredients, such as sour cream, salsa, cheese, tomatoes, olives, and more.

I don’t remember when I started making this, but it’s been a staple for every party we’ve ever thrown. I like to use taco seasoning in mine, but I’ve also made this with a packet of ranch seasoning or without any seasoning.

Serve this Tex-Mex dip with tortilla chips, potato chips, or a veggie tray. You can serve it warm or cold, but I always prefer it cold because it’s faster and has yet to disappoint this way!

Can you make this recipe ahead of time?

You can assemble the seven-layer dip the day before and wrap it tightly before refrigerating. If you’re doing a guacamole layer, make sure it uses lemon juice to prevent it from browning and make it one of the middle layers. Bean dips can get condensation pretty quickly, so while they will technically last longer, they will be at their best if served within a day.

Because we’re using dairy ingredients like sour cream and cheese, I wouldn’t leave this dip at room temperature for more than two hours before putting it back in the refrigerator.

How to Store

Seven-layer leftovers will keep in the refrigerator for 2-3 days.

Do you have to cook the beans before layering?

If you’re making the refried beans from scratch, you’d only have to cook them. If they come from a can, you can add them to the cold layer. If you notice the beans have a lot of fat, you can warm them up and stir them before layering.

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Tips for Making

  • The most important tip is to drain your salsa VERY WELL. Otherwise, it will create a soggy mess.
  • You can add additional layers to this dip, like cooked ground beef or turkey, guacamole, green chiles, corn, or lettuce. If it works with nachos, it’ll work on this bean dip. I’ve even crushed chips on top.
  • You can use green or black olives; it’s a personal preference. I usually use black olives.
  • Add a dash of cayenne pepper and some pickled jalapenos to the refried beans to make this dish spicy. You can also use hot or medium salsa.
  • Instead of diced tomatoes, add a layer of chopped bell peppers for a fresh, crunchy layer.
  • Sub the cheddar for other cheeses like pepper jack or queso fresco.
  • Serve with lime wedges so your guests can add some fresh lime juice to their portions.
  • To reduce the calories, you can use low-fat refried beans, sour cream, and cheddar.
  • Garnish with chopped green onions before serving.
Layered Dip on a chip

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Dinner, then Dessert

Seven Layer Bean Dip

Seven Layer Bean Dip is the ultimate party dip with seasoned refried beans, layers of cheese and more. Only takes minutes to throw together!
Yield 12 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dip
Cuisine American
Author Sabrina Snyder
Seven Layer Bean Dip
PrintRate

Ingredients
 

  • 32 ounces refried beans
  • 2 tablespoon taco seasoning
  • 2 cups salsa
  • 2 cups sour cream , stirred first
  • 2 cups sharp cheddar cheese , grated
  • 1/2 cup olives , sliced
  • 1 vine tomato , diced (discard seeds)
  • 1 cup green onions , sliced

Instructions

  • Mix the refried beans with the taco seasoning and spread into the bottom layer of your casserole dish.
  • Evenly spread the salsa, then the sour cream (with back of a spoon after stirring to loosen up), then sprinkle on the cheddar cheese, olives, tomatoes and green onions and refrigerate before serving.

Nutrition

Calories: 229kcal | Carbohydrates: 15g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 977mg | Potassium: 224mg | Fiber: 5g | Sugar: 5g | Vitamin A: 928IU | Vitamin C: 4mg | Calcium: 219mg | Iron: 1mg

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Seven Layer Bean Dip in a glass dish and on a chip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    2. I bookmark recipes and save them to categorized folders. No need to print! Your phone becomes a portable recipe book ?

      I agree, ads are annoying.

      Reply

  4. Made this up really quickly before church and shared at our after-church social yesterday. It was a total hit, and seriously there was nothing left!! Our favorite foodie, with chefs rampant in his family tree asked for your website! Burying the guacamole in the middle totally worked–not a hint of darkening in the avocado layer. Thanks so much for this amazing recipe!

    Reply

  9. LOVE bean dip! This looks awesome Sabrina, and perfect for all these football games coming up. Definitely going to make!

    Reply

      1. Sabrina, Can this dip be baked and served along with warm chips as a meal? Love your recipes!

        Reply

        1. I serve it chilled. Not sure how the sour cream and cheese would do if it was baked?

          Reply