A classic 7 layer bean dip made by layering refried beans, creamy guacamole, spicy sour cream, cheese, olives, green onions, and fresh salsa.
For the Super Bowl this year I decided to make 7 layer bean dip. I searched for the recipe on my site, and was surprised I’d never posted it. So after I made it this time, I decided to snap some pictures and post it. Now the next time I’m looking for the recipe it will be here. I hope you’ll give it a try too.
The unique thing about my recipe is that it includes fresh salsa. You can use a mild salsa like I did, or if you and your crowd like a little more heat, use your favorite spicy salsa. Just make sure it’s a chunky salsa that’s not watery.
The beauty of 7 layer dip is that it’s super easy to make, but it’s colorful and fun and looks like it took a long time to make. Not to mention it tastes great and has a great contrast of textures and flavors.
In keeping with the ease of making the dip, I used a taco seasoning packet, refrigerated guacamole and pre-made fresh salsa. My favorite local grocery store, Harmons, makes a great fresh salsa. Of course you can make your own salsa, guacamole, and it’s easy to substitute spices that are in a taco seasoning packet.
This dip is always a hit at our house, and I’m sure it will be at your house too.
- 1 cup fresh chunky salsa, divided
- 1 16-ounce can refried beans
- 1 package refrigerated guacamole
- 1 16-ounce container sour cream
- 1 1.25-ounce envelope taco seasoning mix
- 1 cup shredded Mexican cheese blend
- 1/4 cup sliced olives
- 1/4 cup sliced green onions
- In a mixing bowl, combine 1/2 cup fresh salsa and refried beans. Spread bean mixture in an even layer in a glass pie plate or round serving bowl. Spread the guacamole evenly on top of the refried beans.
- Mix together the sour cream and taco seasoning mix in the mixing bowl. Spread evenly over the guacamole.
- Sprinkle the cheese, olives and green onions over the top of the sour cream. Finish with the remaining 1/2 cup salsa on top.
- Keep chilled until ready to serve.