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 Dip, Ultimate Spinach Artichoke Dip and Buffalo Chicken Dip.
Seven 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!
CAN YOU MAKE THIS RECIPE AHEAD?
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.
HOW LONG DOES SEVEN LAYER DIP LAST IN THE FRIDGE?
Seven layer leftovers will keep for 2-3 days in the refrigerator.
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DO YOU HAVE TO COOK THE REFRIED BEANS BEFORE LAYERING?
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.
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TIPS FOR MAKING SEVEN LAYER DIP
- 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.
- 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.