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Thanks to Old El Paso Cheese for sponsoring this post.

This 7 Layer Bean Dip is a favorite at every festive gathering! Layers of refried beans, guacamole, taco sour cream, cheese and fresh veggies come together for the ultimate appetizer. With crunchy, salty tortilla chips it’s an easy snack for the family!

Front shot of 7 layer bean dip in a white dish with tortilla chips in it

Cinco de Mayo is such a fun excuse to whip up all of our favorite Mexican recipes. Fortunately, Old El Paso’s line of meal components like taco seasoning, refried beans, and new shredded cheeses make flavorful dishes quick and easy — no matter how busy your schedule might be. This Mexican 7 Layer Bean Dip is a perfect example of a festive recipe that comes together in about 15 minutes — no baking required!

Overhead shot of bag of Old El Paso shredded cheese alongside a 7 Layer Bean Dip

How to make 7 Layer Bean Dip:

This recipe comes from my mother-in-law, who has served the dip at just about every family gathering for the last 15 years. It always disappears fast, so I know that you will love it, too! Here’s what you’ll need…

The 7 Layers of Dip:

  1. Refried beans
  2. Guacamole
  3. Sour cream mixed with taco seasoning
  4. Old El Paso Finely Shredded Cheddar or Mexican Style 4-Cheese Blend
  5. Diced tomatoes
  6. Green onions
  7. Sliced black olives

Once you have all of your ingredients ready to go, the rest is really easy! First, spread the refried beans in the bottom of a deep pie plate.

Spreading refried beans in dish for 7 layer bean dip

Next, add a layer of guacamole on top.

Process shot of making 7 layer taco dip with guacamole

In a small bowl, stir together the sour cream and taco seasoning. Spread over the guacamole.

Taco seasoning and sour cream ingredients for 7 layer dip

Finally, finish the dip with a thick layer of Old El Paso shredded cheese

Sprinkling cheese on 7 Layer Dip

…and tomatoes, green onions and olives on top!

Close overhead shot of tortilla chips scooping 7 layer bean dip

The best cheese for 7 Layer Dip:

Old El Paso’s beans, taco seasoning, taco sauce, tortillas and taco shells have been a staple in our kitchen for years, so I was thrilled when I learned that the company now has a complete line of shredded cheeses to complement the other offerings. It only makes sense, because what’s a taco (or a bean dip) without the cheese?!

Overhead shot of Old El Paso Shredded Cheeses

The Old El Paso cheeses can be found in retailers nationwide, and are available in the following varieties:

  • Shredded Monterey Jack: a delicate, buttery, slightly tart cheese that melts easily;
  • Shredded 3-Pepper Cheese: for those who like it hot!
  • Finely Shredded Mexican Style Taco Cheese Blend: a zesty blend of Cheddar and Monterey Jack cheeses with taco seasonings is the perfect way to add depth of flavor to tacos and other dishes that include taco meat;
  • Shredded Mexican Style 4-Cheese Blend: my choice for this dip recipe, the blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses works well in just about any Mexican-inspired dish;
  • Shredded Quesadilla Cheese: rich, creamy, and oh-so-melty!
  • Finely Shredded Cheddar Cheese: always and forever my boys’ favorite (and also a perfect choice for this Mexican dip)!
Close up shot of hand holding a tortilla chip with 7 layer bean dip on it

How to serve 7 Layer Bean Dip:

This bean dip should be served cold. There’s no need to bake it in the oven!

Thick, salty, crunchy and sturdy tortilla chips are perfect companions for scooping taco dip. Try serving the chips in the brim of a big sombrero! A serape table runner or placemats also add to the fun fiesta vibe.

Tortilla chips in a sombrero for Cinco de Mayo party decorations

Storage and Preparation Tips:

  • The dip is best when chilled for at least 30 minutes.
  • While the bean dip will stay fresh in the refrigerator for 3-4 days, it’s best when served on the same day that it’s prepared. As it sits, the layers become watery and run together. The guacamole will also start to brown.
  • I do not recommend freezing leftover 7 Layer Dip.

Cook’s Tips and Recipe Variations:

  • My mother-in-law always prepares her dip in a deep pie plate (as shown here), but you can also use a rectangular 11 x 7-inch or 9 x 13-inch dish. Just keep in mind that the larger your dish, the thinner the layers will be.
  • I use refrigerated prepared guacamole for a shortcut, but you can substitute with about 1 and 3/4 cups of homemade guacamole.
  • For a heartier 7 Layer Dip with Meat, use the taco seasoning and 1 lb. of ground beef to prepare taco meat. Layer the cooled taco meat on top of the refried beans, and then prepare the rest of the dip according to the recipe instructions (using plain sour cream).
  • I prefer the Old El Paso Mexican Style 4-Cheese Blend for this recipe, because it adds great flavor complexity to the dip. You can substitute with any of the other Old El Paso shredded cheeses. The Mexican Taco Cheese and the Finely Shredded Cheddar are both favorites around here as well.
Overhead shot of 7 layer dip on a cinco de mayo table

More Festive Cinco de Mayo Recipes:

Front shot of 7 layer bean dip in a white dish with tortilla chips in it

7 Layer Bean Dip

Prep: 15 minutes
Cook: 0 minutes
Chilling Time 30 minutes
Total: 45 minutes
Servings 12 people
Calories 244.4 kcal
Just in time for Cinco de Mayo, spring potlucks and summer picnics, this 7 Layer Bean Dip is a favorite at every festive gathering!

Ingredients
  

  • 1 (16 ounce) can Old El Paso refried beans
  • 13 ounce container refrigerated guacamole (about 1 ¾ cups)
  • 16 ounces sour cream
  • 1 (1 ounce) packet Old El Paso taco seasoning mix
  • 2 cups shredded Old El Paso Mexican Style 4-Cheese Blend or cheddar cheese
  • 1 cup diced tomatoes, drained on paper towels to absorb juices
  • ¼ cup green onions (white and green parts), sliced
  • 1 (2.25 ounce) can sliced olives, drained (about ¼ cup)
  • For serving: tortilla chips

Instructions

  • Spread refried beans in the bottom of a deep pie plate. Spread guacamole over top.
  • Stir together sour cream and taco seasoning. Spread over the guacamole.
  • Add layers of cheese, then tomatoes, green onions and olives. Refrigerate for at least 30 minutes before serving.

Notes

  • My mother-in-law always prepares her dip in a deep pie plate (as shown here), but you can also use a rectangular 11 x 7-inch or 9 x 13-inch dish. Just keep in mind that the larger your dish, the thinner the layers will be.
  • I use refrigerated prepared guacamole for a shortcut, but you can substitute with about 1 and 3/4 cups of homemade guacamole.
  • For a heartier 7 Layer Dip with Meat, use the taco seasoning and 1 lb. of ground beef to prepare taco meat. Layer the cooled taco meat on top of the refried beans, and then prepare the rest of the dip according to the recipe instructions (using plain sour cream).
  • I prefer the Old El Paso Mexican Style 4-Cheese Blend for this recipe, because it adds great flavor complexity to the dip. You can substitute with any of the other Old El Paso shredded cheeses. The Mexican Taco Cheese and the Finely Shredded Cheddar are both favorites around here as well.

Nutrition

Serving: 1/12 of the dipCalories: 244.4kcalCarbohydrates: 15.3gProtein: 10.6gFat: 15.9gSaturated Fat: 7.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 4.7gCholesterol: 30mgSodium: 753.1mgPotassium: 198.3mgFiber: 4.6gSugar: 3.7g
Keyword: 7 layer bean dip, 7 layer dip, cinco de mayo recipe
Course: Appetizer, Snack
Cuisine: Mexican
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Hi,
    I look forward to trying the 7 layer bean dip.
    If you keep it in the fridge for 3-4 days does the guacamole turn brown?

    Enjoy receiving your email every Sunday 🙂
    Beverly

    1. Hi, Beverly! If you seal the guacamole with the other layers so that it’s not exposed to air, it should stay green for pretty long; however, I’ve never let it sit in the fridge for more than a day without using it…so I don’t know how long it will go without turning green when left untouched. If you scoop into it, you’ll expose some of the guacamole to the air, and then it will start to turn brown. So when I put leftovers in the fridge, the part of the guacamole that’s near the edges starts to turn. Hope that all makes sense! 🙂