Seven Layer Bean Dip Recipe

This version of refried bean dip uses homemade ingredients for an ultra-fresh taste, it's SUPER easy too! Seven layers just waiting for you your chip!

Course Appetizer, Snack

Cuisine American

Keyword bean dip, seven layer dip

Prep Time 20

Total Time 20

Servings servings

Calories 116kcal

Author Kelli Shallal MPH RD

Ingredients

1 ½ cups homemade refried beans 1 can or 1.5 cups homemade
1 cup light sour cream
1 cup guacamole or mashed avocado
1 ½ cups homemade chunky salsa drained or favorite salsa
4 ½ ounces sliced black olives 2 small cans
1 ½ cup shredded Mexican cheese or sharp cheddar
1 jalapeno sliced

Instructions

In an 8 x 8 casserole dish add the first layer of refried beans to the bottom of the dish.
Next layer on top of the refried beans one layer of sour cream. To keep it nice and bright, keep your spoon clean!
Next, add guacamole or mashed avocado layer on top of the sour cream.
Drain your salsa in a colander to remove excess liquid before adding it to the bean dip or your bean dip will be really running. Spread salsa over the guacamole layer.
Evenly distribute sliced black olives on top of the layer of salsa.
Evenly distribute shredded Mexican cheese on top of the black olives.
Evenly distribute jalapeno slices across the top of the cheese.

Notes

Store in the fridge, consume within 5-7 days (or before the sour cream expiration date.)

Nutrition