7 Layer Bean Dip Recipe

Whether it’s football season, your going to a summer barbecue, birthday party or you just want to make a quick snack. You can’t go wrong with a good chip dip! This 7 layer bean dip is definitely a crowd pleaser! It tastes so good with all the different flavors, easy to make and stores easily in the fridge. If you’re making it for a party it can be made the day before and actually taste just as good if not better.

Just a tip, if you’re not a fan of one of the ingredients(guacamole, olives, ect) that’s okay just leave it out. It’ll still taste good!

Get a medium size shallow dish out, open your can of refried beans, scoop it into the dish and spread it around evenly.

Next grab a small bowl and add your sour cream and ranch, either a dry ranch seasoning packet or a couple tablespoons of the ranch dressing. Stir until mixed, then scoop onto beans and spread evenly.

Scoop guacamole onto the sour cream mixture and spread. Followed by the salsa, spread evenly.

Shred your cheese and slice your olives. Sprinkle your cup of cheese on top of the salsa and then your olives. Serve immediately or store in the fridge for the next day. Enjoy!

So, who’ll be making this for the next football game or gathering? Or maybe you just want to pin the recipe for later!

Print Recipe

7 Layer Bean Dip Recipe

This 7 layer bean dip is definitely a crowd pleaser! It tastes so good with all the different flavors, easy to make and stores easily in the fridge.

Course: Appetizer

Ingredients

• 16 oz can of refried beans
• 1 cup cheddar cheese
• 1 cup guacamole
• 1 cup salsa
• 1 cup sour cream
• 1 packet dry ranch seasoning or 3 tablespoons of ranch dressing
• 1/4 cup sliced olives

Notes

1. Get a medium size shallow dish out, open your can of refried beans, scoop it into the dish and spread it around evenly.
2. Next grab a small bowl and add your sour cream and ranch, either a dry ranch seasoning packet or a couple tablespoons of the ranch dressing. Stir until mixed, then scoop onto beans and spread evenly.
3. Scoop guacamole onto the sour cream mixture and spread. Followed by the salsa, spread evenly.
4. Shred your cheese and slice your olives. Sprinkle your cup of cheese on top of the salsa and then your olives. Serve immediately or store in the fridge for the next day.