Easy 7 Layer Bean Dip
A delicious 7-layer dip made with the classic Mexican Flavors and served with tortilla chips.
Servings: 8
Ingredients
- 1 ¼ cup thick salsa
- 2 cups thinly shredded lettuce (washed and drained)
- 1 ½ cup shredded Mexican cheese (I used a blend of Cheddar, Colby and Monterey Jack cheese)
- 1 cup sour cream
Beans -
- 2 cups cooked black beans cooked the beans in the instant pot
- ⅓ cup finely diced onion
- 1 tsp chopped jalapeno
- 1 tsp cumin powder
- 2 tsp oil
- salt to taste
Pico De Gayo-
- 3 plum tomato
- ½ cup finely diced onion
- ½ cup finely chopped cilantro
- ½ jalapeno pepper ( seeds removed), finely diced
- salt to taste
- lime juice to taste
Guacamole -
- 2 medium Avocado
- 2 plum tomato
- ½ cup finely chopped cilantro
- 1 jalapeno pepper ( seeds removed), finely diced
- 1 tsp cumin powder
- salt to taste
- lime juice to taste
Toppings -
- sliced pickled jalapeno
- olives i didn't use it
- chopped tomato
- chopped cilantro
Instructions
Beans -
- To a pan, heat oil and add the onion and jalapeno. Cook for 3-4 minutes till onion turns soft. Add cumin powder, cooked black beans, salt and little water. Mash the beans and cook for 7-8 minutes till soft and mushy.
Pico De Gayo -
- To a bowl add chopped tomato, onion, cilantro, jalapeno, lime juice and salt. Mix it well, taste and adjust the salt.
Guacamole -
- To a bowl add avocado, chopped tomato, onion, cilantro, jalapeno, lime juice, cumin powder and salt. Mix it well, taste and adjust the salt.
Assembling the 7 layer dip-
- I used 7 by 11 glass pan to make the dip.
- Layer 1– Add the refried beans or homemade beans and spread evenly.
- Layer 2- Add the guacamole and spread evenly.
- Layer 3- Add the chunky salsa, pico de gayo and spread evenly.
- Layer 4- Add the sour cream (you can spread it evenly or add small scoops of the sour cream all over)
- Layer 5- Finely chopped lettuce ( make sure you wash the lettuce and dry it well)
- Layer 6– Add shredded Mexican Cheese.
- Layer 7- can be anything you like – we added some jalapeno, tomato and chopped cilantro.
- Cover and refrigerate up to one day in advance.
- Serve the dip with some tortilla chips. You can also serve the dip with fresh veggies or add it to a tostada, burrito or quesadilla.
Notes
Make a big batch of the pico de gayo and use some of it to make guacamole. Just add the avocado, some of the pico de gayo and mix it well.
Please take a moment to go over the tips and FAQs above the recipe card before making the recipe.