This seven layer bean dip is full of delicious flavors, and so easy to make! It’s a crowd-pleasing appetizer that everyone will love!
I know I am hardly reinventing the wheel with this recipe, but seven layer bean dip is a classic for a reason! It has such a delicious combination of flavors, and is always a crowd pleaser. It’s perfect to bring to a party or potluck, makes a totally delicious snack, and is easy to adapt to different tastes or dietary restrictions. Everyone has their own way of making it, but I love that the recipe I’m sharing below is simple, quick, and inexpensive. It’s so colorful and festive, too!
If you want to get very technical, my seven layer bean dip actually has eight layers. I had assembled all of the ingredients, and then noticed that it definitely needed a little punch of green, so I added some green onions on the top just before serving it. 🙂 I think it’s even prettier that way! To make things quick and easy, I used store-bought guacamole (I like the Wholly Guacamole brand) and store-bought salsa, but feel free to use homemade if you prefer. This dip will keep in the fridge for 2-3 days (although the salsa may get a little runny over time), but it’s at its very best on the day it’s made. If you haven’t tried this dip before (or just need a new recipe for an old classic), you should definitely give it a try!
Seven Layer Bean DipPrint Recipe
- 1 can refried beans
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons milk
- 3/4 cup prepared guacamole
- 3/4 cup sour cream
- 3/4 cup salsa
- 1 cup shredded cheddar cheese
- 1 medium tomato chopped
- 1/3 cup olives chopped
- 1 green onion chopped
- tortilla chips for serving
- In a small bowl, mix together the refried beans, garlic powder, cumin, chili powder, and milk. Spread the refried beans in the bottom of a serving dish. Spread the guacamole over the top in an even layer. Spread the sour cream over the guacamole in an even layer. Spread the salsa over the sour cream in an even layer. Sprinkle the cheese evenly over the top, then sprinkle with the tomatoes olives, and green onion. Refrigerate until ready to serve.