7 Layer Dip with Homemade Baked Beans

This easy, peasy 7 layer dip recipe is one for the books! It has 7 layers of deliciousness from cheese, all the way to refried beans. This recipe is perfect for game day, a potluck, or just as a fun snack to make up for after-school. Get creative and add your own layers!

Why you’ll love this 7 layer dip:

• Quick: Make this recipe in only 30-minutes
• Versatile: Omit or add your own layers to this recipe based on what your family likes
• Party Pleaser: Everyone loves a good 7 layer dip served with nachos at a party

Ingredient Notes:

Refried Beans: Refried beans is a dish of cooked and mashed beans that are traditionally found in Mexican cuisine. There are several different ways to make refried beans and if you are extra lazy, you can even buy them pre-made at the store to add to this dish or omit them completely.

Avocados: Avocados are a great source of potassium, and they are packed with monounsaturated fats aka healthy fats. They are also high in fiber and folate and make a great layer in this 7 layer dip.

How to make 7 layer dip:

1. To make the refried beans, drain + rinse the can of black beans and transfer to a medium-sized bowl. Use a fork or hand mixer to roughly mash the beans to desired consistency. Add olive oil, black beans, & diced red onion to a pot over medium-high heat. Cook for 5 minutes until the onion + beans soften, and become fragrant. Add all of the spices, cooking for another 1 – 2 minutes. Stir in the hot sauce + lemon juice, stir and cook to combine the liquid. Add the heavy cream, cooking for another 1 – 2 minutes. Remove from heat and transfer to 9×13 in glass casserole dish.  Spread evenly and allow to cool in the fridge.
2. To make the avocado layer, mash the two ripe avocados in a small bowl until smooth. Add the chopped green onion, garlic powder, onion powder, salt, pepper, + lime juice. Mix until combined.
3. Spread evenly onto the cooled refried bean layer.
4. Add the sour cream on top of the avocado layer, spread evenly.
5. Add the salsa on top of the sour cream layer, spread evenly.
6. Grate the cheddar cheese and transfer evenly on top of the salsa.
7. Top the cheese with the diced tomato.
8. Sprinkle minced onion flakes, sliced olives, and fresh cilantro. 
9. Serve with tortilla chips!

Expert Tips & FAQ:

Can I make this 7 layer dip vegan? Replace the heavy cream with plant-based milk, sour cream for vegan sour cream, and your favorite plant-based cheese to make vegan. 

What other layers can I add? Add any other layers of your choosing like lettuce, extra cheese, sour cream with taco spices, taco meat, etc.

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Storage: Any leftover dip can be covered and stored in the fridge for 3-4 days. However, it’s always best consumed fresh.

Other recipes you’ll love:

• Buffalo Chicken Nachos
• White Bean Shepherd’s Pie
• Kale Quinoa Salad
• Asparagus Puff Pastry Bundles
• Zucchini Lasagna Recipe

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7 Layer Dip with Homemade Baked Beans

5 from 7 votes

This crowd-pleasing 7 layer dip is the perfect recipe for a game day, after-school snack, or pot luck. Get creative and add your own layers!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Vegetarian

Cuisine American-Inspired

Servings 8 -10

Calories 333 kcal

Ingredients

  

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For the Refried Bean Layer:

• 1 tbsp olive oil
• 1 small red onion finely diced
• 1- 540 ml can black beans
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp chili flakes
• 1 ½ tbsp hot sauce
• 2 tsp lime juice
• 1 tbsp heavy cream
•  

For the Avocado Layer:

• 2 large ripe avocados
• 3 sprigs of green onion chopped
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tsp lime juice
•  
• 1 ½ cups sour cream
• 2 cups salsa store-bought or homemade
• 1 large tomato diced
• 2 + cups cheddar cheese grated
• ¼ cup olives sliced
• 2 tbsp minced onion flakes
• 1/3 cup cilantro leaves
• tortilla chips

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Instructions

 

• To make the refried beans, drain + rinse the can of black beans and transfer to a medium-sized bowl. Use a fork or hand mixer to roughly mash the beans to desired consistency. Add olive oil, black beans, & diced red onion to a pot over medium-high heat. Cook for 5 minutes until the onion + beans soften, and become fragrant. Add all of the spices, cooking for another 1 – 2 minutes. Stir in the hot sauce + lemon juice, stir and cook to combine the liquid. Add the heavy cream, cooking for another 1 – 2 minutes. Remove from heat and transfer to 9x13 in glass casserole dish.  Spread evenly and allow to cool in the fridge.
• To make the avocado layer, mash the two ripe avocados in a small bowl until smooth. Add the chopped green onion, garlic powder, onion powder, salt, pepper, + lime juice. Mix until combined.
• Spread evenly onto the cooled refried bean layer.
• Add the sour cream on top of the avocado layer, spread evenly.
• Add the salsa on top of the sour cream layer, spread evenly.
• Grate the cheddar cheese and transfer evenly on top of the salsa.
• Top the cheese with the diced tomato.
• Sprinkle minced onion flakes, sliced olives, and fresh cilantro. 
• Serve with tortilla chips!

Notes

Replace the heavy cream with plant-based milk, sour cream for vegan sour cream, and your favorite plant-based cheese to make VEGAN!

Use your favorite cheese or cheese mix for this dip!

Add any other layers of your choosing like lettuce, extra cheese, sour cream with taco spices, etc.!

Serve this dip at ANY party!

Nutrition

Serving: 10 | Calories: 333kcal | Carbohydrates: 20.7g | Protein: 13g | Fat: 23.1g | Saturated Fat: 9.4g | Polyunsaturated Fat: 1.6g | Trans Fat: 0.3g | Cholesterol: 39.1mg | Sodium: 1046.5mg | Fiber: 7.6g | Sugar: 3.4g

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