Seven Layer Bean Dip

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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 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

Seven Layer Bean Dip

  • Yield: 18 servings
  • Prep Time: 10 minutes
  • Course: Dip
  • Cuisine: American
  • Author: Sabrina

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!


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Mix the refried beans with the taco seasoning and spread into the bottom layer of your casserole dish.
  2. 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.

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 18 servings, Amount per serving: 151 calories, Calories: 151g, Carbohydrates: 9g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 26mg, Sodium: 673mg, Potassium: 162mg, Fiber: 3g, Sugar: 3g, Vitamin A: 12.4g, Vitamin C: 3.5g, Calcium: 15.1g, Iron: 4.6g

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