Seven Layer Bean Dip

18 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Seven Layer Bean Dip is the ultimate party dip, made with seasoned refried beans and layers of cheese, olives, sour cream, and more, and 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 we’re busy perfecting our Jalapeno Popper DipUltimate Spinach Artichoke Dip and Buffalo Chicken Dip.

Seven Layer Bean DipSeven Layer Bean Dip

Seven Layer Bean Dip is a party classic, made with seven layers of the perfect dip ingredients like sour cream, salsa, cheese, tomatoes, olives, and more.

I honestly don’t remember when I started making this, because I feel like it’s just 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 at all.

Serve this Tex-Mex bean dip with a side of 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 it has yet to disappoint this way!


You can assemble seven layer bean 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 easily, so while it will technically last longer, it will be at its 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.


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


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



  • The most important tip is to drain your salsa. DRAIN IT 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 top with lettuce. Basically if it works with nachos, it’ll work on this bean dip. I’ve even crushed chips on top.
  • You can use green olives 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 portion.
  • You can use low fat refried beans, sour cream, and cheddar to cut down on some of the calories.
  • Garnish with chopped green onions before serving.

Seven Layer Bean Dip

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Seven Layer Bean Dip

Seven Layer Bean Dip is the ultimate party dip, made with seasoned refried beans and layers of cheese, olives, sour cream, and more, and only takes minutes to throw together!
Yield 18 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dip
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 151kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 673mg | Potassium: 162mg | Fiber: 3g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 2.9mg | Calcium: 151mg | Iron: 0.8mg

Seven Layer Bean Dip

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 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.

  1. 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!

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

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

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