Best 7-Layered Bean Dip You’ll Make Again and Again
Ok maybe there’s 8 layers but who’s counting?! This is my tried and true, delicious, quick and oh so satisfying bean dip for easy weeknight dinners. This is also the most popular dish at any pot-luck or event I’ve ever brought it to! You’ll quickly add this into the rotation.
INGREDIENTS:
2 cans refried beans
1 16oz sour cream
1 packet spicy taco seasoning
2 4oz cans diced green chiles
4-6 avocados
3 limes
1 shallot
2 cloves of garlic
1 bunch cilantro
1 jalapeno deveined and seeds removed
2 4oz cans sliced black olives
2 bags shredded Mexican cheese blend
1 head iceberg lettuce thinly chopped/shredded
1 container mixed cherry tomatoes halved
INSTRUCTIONS:
Start by making the guac: add the shallot, garlic, jalapeno and cilantro to a food processor. Add that to a big bowl with the avocados, the juice of 2 limes and salt. Smash until combined to your preferred level of smooth or chunky. I like mine more on the chunky side
Spread the two cans of refried beans onto the bottom of a 9x13 pan
Mix the packet of taco seasoning directly into the sour cream container and stir until fully combined
Spread the sour cream mixture onto the beans
Spread the diced green chiles onto the sour cream
Add the guac and spread evenly
Evenly distribute the olives next
Sprinkle on the two packs of cheese
Cover the cheese with tons of shredded lettuce
Top with halved tomatoes
Finish with salt, pepper, and a squeeze of lime
TIPS & NOTES:
There are so many ways to customize this so go with what sounds delicious to you
Use a mild taco seasoning if you don’t like a little heat
Sometimes I cube the avocado and place it on top with the tomatoes instead of making a guacamole if I am strapped for time
If I’m making this for a party I use two bags of cheese if I’m making it for dinner I only use one
Get the Mighty Corn Chips for dipping or eat with a fork as is
Do a layer of salsa after the guac instead of the tomatoes
keep some veins and seeds in the jalapeno for the guacamole for a little kick
