7-Layer Bean Dip
Easy 7-layer bean dip with refried beans, guacamole, sour cream, salsa, cheese, olives and green onion. Everyone loves this easy Mexican dip!
Servings: 10
Calories: 142kcal
Ingredients
- 2 cans refried beans (black or pinto)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3 avocados , peeled and seeded
- 1 Tablespoon lemon juice (or lime juice)
- 8 ounces sour cream
- 3/4 cup salsa
- 1 1/2 cups shredded Mexican blend cheeses (cheddar and Monterey jack)
- 6 ounces black olives , sliced
- 2 green onions , chopped
- 1 roma tomato diced, for garnish (optional)
- tortilla chips , for serving
Instructions
- Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired.
- Spread beans into a single layer on a large serving plate or in a 9x13'' pan.
- Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer, over the beans.
- Spread sour cream into an even layer, over the mashed avocado layer.
- Dollop small spoonfuls of salsa all over the top of the sour cream layer.
- Sprinkle with cheese, followed by olives, and then green onion. You could also add a diced tomato for garnish (optional).
- Refrigerate until ready to serve (this can be made a day in advance). Serve with tortilla chips.
Video
Notes
Make-Ahead Instructions: The dip can be made 1 day ahead of time, covered tightly with plastic wrap and stored in the refrigerator.
Nutrition
Calories: 142kcal | Carbohydrates: 9g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 822mg | Potassium: 141mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 2.2mg | Calcium: 172mg | Iron: 1mg