Seven-layer bean dip
Refried beans, sour cream, guacamole, salsa, cheese and fresh toppings layered in a dish with no cooking at all, a snacky dinner that disappears fast.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $4.21 a serving
- 850 calories
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 4 servings.
- 1 can vegetarian refried beans
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 1 cup Mexican blend cheese
- 2 Roma tomatoes, diced
- 1 can black olives, sliced
- 3 green onions, thinly sliced
- 10 oz tortilla chips
From your pantry
- 1 tsp chili powder
- ½ tsp ground cumin
Each serving has about 850 calories, 22 g protein, 80 g carbs and 51 g fat, and costs about $4.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sour cream? Plain Greek yogurt works.
- No guacamole? Avocados work.
- No salsa? Pico de gallo works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Stir the chili powder and cumin into the refried beans, beating them with a spoon for a minute until soft, then spread them in an even layer in a 9-inch pie plate or shallow dish.
Spread the sour cream gently over the beans, all the way to the edges.
Dolly’s tip: Drop it in spoonfuls and spread from the middle out, so the beans stay put.Spread the guacamole over the sour cream.
Tip the salsa into a strainer for a minute to its juice, then spoon it over the guacamole.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Salsa juice is what makes a layered dip runny, so don’t skip the draining.Sprinkle with the cheese, then the tomatoes, olives and green onions.
Serve with the tortilla chips for scooping.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
