I’m growing my flag and declared it’s the final 7-layer dip. Arguably the best party appetizer you can offer, this dip features delicious homemade black beans, avocado sauce, spiced sour cream, cheese and more.
What makes this dip so delicious is the black beanslet’s start from scratch. By cooking our own beans we can exude so much flavor from fresh garlic, onions and spices. It’s a simple step to make everything different in the world. Once you try a seven-layer dip made with this puree, I know you will never go back.
This is indeed the final 7-layer bean dip. Each layer is carefully considered and seasoned to perfection. For this favorite dip recipe, be sure to check out our cheesy bean dip, homemade avocado sauce and my favorite black bean dip. Get the tortillas ready!
Key Ingredients
- Black Beans: So this is our dipping star. You will start with dried black beans and cook them with garlic, onion, chili powder, cumin, oregano, smoked paprika, chicken broth (or vegetable broth) and salt. You can use a pot and stove or instant pot. There are instructions for two methods in the recipe. They are very similar to our homemade beans, but require fewer steps. Don’t let beans start from scratch scare you. They do make the best 7-layer bean dip. That said, I shared tips for using canned food below the recipe.
- Avocado puree: Very similar to our favorite avocado sauce, we mashed the ripe avocado with a little lemon juice, salt and cilantro. Simple, very good!
- Spiced sour cream: We combine sour cream with a little chili powder, cumin and salt. This not only adds flavor, but also creates a barrier to stopping avocados.
- Sasha: Use what you like! Just make sure to choose a thicker salsa and filter it in a fine mesh filter to remove excess liquid. This prevents dipping from becoming watery. If you want to make your own, I love this simple salsa or roasted tomato salsa.
- cheese: We use crispy Queso Fresco or Cotija cheese instead of the chopped cheese you often see. It adds a more interesting flavor to the dip.
- Green onion and black olives: We finished the dipping sauce with these two classic toppings. Green onions add fresh bites, and black olives are a great last breath. If you are not a fan of olives, feel free to skip them!
Find the complete recipe in the measurements below.
How to make the best 7-layer dipping sauce
This dip is hard to resist (actually, the number of times I caught Adam sneaking into the fridge is more than I remember stolen!). It combines seven glorious layers of all my favorite things. Here are my best tips for making it:
Tip 1: Don’t skip homemade beans. If you are going to taste test the canned beans and compare them to our homemade black beans, there will be no competition. The flavor of our homemade beans makes this dip so great. The good news is that you can cook in an instant pot for about an hour or on the stove for 1.5 hours. Either way, they are beautiful and you can make up for them four days in advance.
Tip 2: Drain the salsa sauce. This is the first thing you can do to prevent damp dips. Watery salsa will make your dip a mess, so make sure to drain it and add it as a layer.
Tip 3: Place it in a clear plate. This 7-layer dip looks as good as it tastes! Offering it in glass dishes, such as 9 x 13-inch Pyrex, is a great way to show off all the color layers.
Serious 7-layer dipping sauce
-
Prepare
-
chef
-
All
Your friends and family will fight for these 7-layer dipping sauce! Homemade black beans really make it the best and blends extra spices and garlic. When choosing salsa sauce, please pair it with something with a thicker side. I love providing this with homemade tortilla fries, but any sturdy tortillas will do!
12 servings
You will need
For black beans
2 cups of dried black beans, about 12 oz (340 g)
8 cloves and garlic, smashed and peeled
Half the onion, chopped
2 teaspoons ground cumin
1 tablespoon chili powder
1½ tablespoons dried oregano
1½ teaspoons smoked paprika
2 bay leaves
4 cups low-sodium chicken soup (950ml)
1 teaspoon fine sea salt, and more needed
For 7-layer dipping sauce
1 batch of black beans
4 big vocabulary
Half lime juice
1/4 cup fresh coriander leaves, chopped
16 oz sour cream, 2 cups (450g)
3/4 tsp fine sea salt for avocado and sour cream (½ tsp for avocado, ¼ tsp for sour cream)
1 teaspoon chili powder
1/4 teaspoon ground cumin
16 oz thick salsa sauce, 2 cups (450g)
8 oz Queso Fresco or Cojita cheese, crushed (226 g)
2 green onions, sliced
1 (2.25 oz) Black olives can be sliced
Tortilla chips, service
direction
- Boil black beans
1Stovetop method: Add all the black bean ingredients to a large pot or Dutch oven. If the liquid does not cover the beans about ½ inch, add a little water. Boil over medium-high heat and reduce to low heat. Cook part, cover, for 1½ to 2 hours, or until the beans are tender, adding more water if the mixture is too dry. Press them on the sides of the cooker with a fork to test 4 to 5 beans. They should be easy to press. If not, continue to cook slowly until the beans are tender.
2Instant Pot Method: Add all the black bean ingredients to the 6 quart Instant Pot. Secure the lid and cook at high pressure for 45 minutes. Release stress naturally. Open the lid carefully. Press them on the sides of the cooker with a fork to test 4 to 5 beans. They should be easy to press. If not, use the sauté set setting and cook the beans until tender.
- Made in black beans
1Mixed beans: Remove the bay leaves and use an immersion stirrer to make the bean paste until completely smooth. Taste the puree and adjust with salt as needed. I donated generously because it acts as the basis for dipping sauce.
- Assemble 7-layer dipping ingredients
1Level 1: Sprinkle the black beans evenly on the bottom of the 9×13-inch dish.
2Level 2: In a medium bowl, mash the avocado with lime juice, ½ teaspoon of salt and coriander. Sprinkle this mixture evenly over the mashed beans.
3Level 3: In a separate bowl, whisk together the sour cream, 1 teaspoon chili powder, remaining 1/4 teaspoon salt and ground cumin. Carefully spread the mixture over the avocado layer to prevent browning.
4Level 4: Strain the salsa flavor in a fine mesh filter to remove excess liquid and sprinkle it evenly in the sour cream.
5Level 5: Sprinkle the chopped cheese evenly over the salsa.
6Level 6: Sprinkle thinly sliced onions over cheese.
7Level 7: Dip the dipping sauce on the black olives that are soaked in water.
8Serve: Immediately dip in tortilla crumbs, or cover and refrigerate until ready to serve.
Adam and Joanne’s Tips
- storage: The best 7-layer dip is the best when you arrive, as the layers (especially the avocado layer) are the most unique and the ingredients are freshest. However, you can cover it tightly and keep it in the refrigerator for 3 to 4 days. Remember that the layer may “bleed” to the other side and some water may be in the bottom pool. Once ready to eat, drain any combined liquid or wipe with a paper towel.
- in advance: You can cook and mix black beans 5 days in advance, just remember that this will affect the storage time shared above.
- Batch size: The recipe above works very well in a standard 9×13-inch baking dish. If you have a clear glass baking tray, use it. It’s fun to see each layer pass through the side. If you want to make smaller batches, make half of the recipe (if cooking on the stove, cook the beans in a smaller pan). Then, use a pie dish or a 9-inch square dish.
- Replace homemade mashed beans: I highly recommend the mashed beans on top as it has a very good spice and it will season 7-layer dipping very well. That said, you can replace store-buyed or homemade beans. You will need about 6 cups.
- For vegetarian 7-layer dipping sauce: Use vegetable soup to cook beans and make sure your cheese is vegetarian-friendly.
- The nutrition facts provided are estimates.
Nutrition per serving
Service size
1/12 of the pot
/
Calories
339
/
Total fat
18.6g
/
Saturated fat
7.1g
/
cholesterol
26.4mg
/
sodium
775.5mg
/
carbohydrate
31.1g
/
Dietary fiber
9.6g
/
Total sugar
4.2 grams
/
protein
15.2g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
