I’m planting my flag and declaring this the ultimate 7 layer dip recipe. Arguably the best party appetizer you can serve.
What makes this recipe so delicious is the homemade black bean puree, which we make from scratch. By cooking our own beans, we pack in so much flavor from fresh garlic, onion, and spices. It’s an easy step that makes all the difference in the world. Once you try seven layer dip made with this puree, I know you’ll never go back.
This is truly the ultimate 7 layer bean dip recipe. Every layer has been carefully considered and seasoned to perfection. For more of our favorite dip recipes like this one, be sure to check out our cheesy bean dip, homemade guacamole, and my favorite black bean dip. Get the tortilla chips ready!
Key Ingredients
- Black Bean Puree: So this is the star of our recipe. You’ll start with dry black beans and cook them with lots of garlic, onion, chili powder, cumin, oregano, smoked paprika, chicken broth (or veggie broth), and salt. You can use a pot and stove or an Instant Pot. Instructions for both methods are provided in the recipe. They are very similar to our homemade refried beans, but require a few less steps. Don’t let the from scratch beans scare you off. They really do make the best 7 layer bean dip. That said, I’ve shared tips for using canned below the recipe.
- Avocado Mash: Pretty similar to our favorite guacamole, we mash ripe avocados with a bit of lime juice, salt, and cilantro. Simple and so good in this dip!
- Spiced Sour Cream: We mix the sour cream with a bit of chili powder, cumin, and salt. This not only adds flavor but also creates a barrier to keep the avocado from browning.
- Salsa: Use what you love! Just be sure to choose a thicker salsa and strain it in a fine mesh strainer to remove any excess liquid. This keeps the dip from becoming watery. If you’re up for homemade, I love this easy salsa or this roasted tomato salsa.
- Cheese: Instead of the shredded cheeses you often see, we use briny, crumbly queso fresco or cotija cheese. It adds a more interesting flavor to the dip.
- Green Onion and Black Olives: We finish the dip with these two classic toppings. Green onion adds a fresh bite, and the black olives are a great final touch. If you’re not a fan of olives, feel free to skip them!
Find the full recipe with measurements below.
Tips for Making the Best 7 Layer Dip
This dip is hard to resist (really, I caught Adam sneaking into the fridge more times than I can remember to steal a bite!). It combines seven glorious layers of all my favorite things. Here’s my best tips for making it:
Tip 1: Don’t skip the homemade beans. If you were to do a taste test of canned refried beans and compare it to our homemade black bean puree, there would be no contest. The flavor of our homemade beans is what makes this dip so good. The good news is that you can cook them in an Instant Pot for about an hour or on the stove for 1 ½ hours. Either way, they’re pretty hands-off, and you can make them up to four days ahead of time.
Tip 2: Drain your salsa. This is the number one thing you can do to prevent a soggy dip. A watery salsa will make your dip a mess, so be sure to drain it in a fine mesh strainer before adding it as a layer.
Tip 3: Serve it in a clear dish. This dip looks as good as it tastes! Serving it in a glass dish, like a 9×13-inch Pyrex, is a great way to showcase all the colorful layers.
Seriously Good 7 Layer Dip
- PREP
- COOK
- TOTAL
Your friends and family will fight over this seven layer dip! The homemade black bean puree truly makes it the best with extra spices and garlic blended in. When choosing your salsa, go with something that’s on the thicker side. I love serving this with homemade tortilla chips, but any sturdy tortilla chip will do!
You Will Need
For the Black Bean Puree2 cups dry black beans, about 12 ounces (340g)
8 cloves garlic, smashed and peeled
Half an onion, roughly chopped
2 teaspoons ground cumin
1 tablespoon chili powder
1 ½ tablespoons dried oregano
1 ½ teaspoons smoked paprika
2 bay leaves
4 cups low-sodium chicken broth (950ml)
1 teaspoon fine sea salt, plus more as needed
For the Dip1 batch black bean puree
4 large avocados
Juice of half a lime
1/4 cup fresh cilantro leaves, finely chopped
16 ounces sour cream, 2 cups (450g)
3/4 teaspoon fine sea salt, for the avocado and sour cream (½ tsp for avocado and ¼ tsp for sour cream)
1 teaspoon chili powder
1/4 teaspoon ground cumin
16 ounces thick salsa, 2 cups (450g)
8 ounces queso fresco or cojita cheese, crumbled (226g)
2 green onions, finely sliced
1 (2.25oz) can sliced black olives, drained
Tortilla chips, for serving
Directions
- Cook the Black Beans
1Stovetop Method: Add all black bean puree ingredients to a large saucepan or Dutch oven. If the liquid doesn’t cover the beans by about ½ an inch, add a bit of water. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook, partially covered with a lid, for 1 ½ to 2 hours, or until the beans are tender, adding more water if the mixture gets too dry. Test 4 to 5 of the beans by pressing them against the side of the pot with a fork. They should be easy to press. If not, continue to simmer until the beans are tender.
2Instant Pot Method: Add all black bean puree ingredients to a 6-quart Instant Pot. Secure the lid, then pressure cook on high for 45 minutes. Allow the pressure to naturally release. Carefully open the lid. Test 4 to 5 of the beans by pressing them against the side of the pot with a fork. They should be easy to press. If not, use the sauté setting and simmer the beans until tender.
- Make the Black Bean Puree
1Blend the beans: Remove the bay leaves, then use an immersion blender to puree the beans until completely smooth. Taste the puree, then adjust with salt as needed. I season generously because it acts as the base of the dip.
- Assemble the 7 Layer Dip
1Layer 1: Spread the black bean puree evenly on the bottom of a 9×13-inch serving dish.
2Layer 2: In a medium bowl, mash the avocados with the lime juice, ½ teaspoon of the salt, and the cilantro. Spread this mixture evenly over the bean puree.
3Layer 3: In a separate bowl, stir together the sour cream, 1 teaspoon chili powder, the remaining ¼ teaspoon of salt, and the ground cumin. Carefully spread this mixture over the avocado layer to prevent browning.
4Layer 4: Strain the salsa in a fine mesh strainer to remove excess liquid, then spread it evenly over the sour cream.
5Layer 5: Sprinkle the crumbled cheese evenly over the salsa.
6Layer 6: Scatter the sliced green onions over the cheese.
7Layer 7: Top the dip with the drained black olives.
8Serving: Serve the dip immediately with tortilla chips, or cover and refrigerate until you’re ready to serve.
Adam and Joanne's Tips
- Storing: This dip is best when served the day you make it, as the layers (especially the avocado layer) are the most distinct and the ingredients are at their freshest. However, you can tightly cover it and keep it in the refrigerator for 3 to 4 days. Keep in mind that as it sits, the layers may “bleed” into each other, and some watery liquid may pool at the bottom. When ready to serve, drain off any pooled liquid or dab it with a paper towel.
- Make ahead: You can cook and blend the black beans up to 5 days in advance, just keep in mind that this will affect the storage time shared above.
- Batch size: The recipe above works really well in a standard 9×13-inch baking dish. If you have a clear, glass baking dish, use it. It’s fun to see each layer through the sides. If you’d like to make a smaller batch, make half of the recipe (using a smaller saucepan to cook the beans if cooking on the stove). Then, use a pie dish or a 9-inch square dish for serving.
- Substituting the homemade bean puree: I highly recommend the bean puree above as it is so nicely spiced and seasoned well for this recipe. That said, you can substitute store-bought or homemade refried beans. You will need about 6 cups.
- For a vegetarian version: Use vegetable broth for cooking the beans and make sure that your cheese is vegetarian-friendly.
- The nutrition facts provided are estimates.
Yum yum yum! I made this for hubby and me to enjoy (with beers😉) during the women’s rugby world cup matches this weekend. Sooo delicious. I did cheat a little by using canned black beans (I’m in the UK and they come canned in water and are still firm) then sautéed off onion and garlic before adding your herbs n spices, the beans and some stock and simmering this together until the beans were soft enough to blend. The black bean dip on it’s own is a winner but all together it’s just yummy and kept us going the whole weekend! Thank you and please keep up the good work. I cook several of your recipes on regular repeat as favorites xx
You made our day with this comment. Glad you enjoyed it while watching the game 🙂
currently my stove is ‘broken’ could I make the fresh black beans in my crockpot?
Hi Debbie, You can make the beans in a slow cooker. Use our ingredient amounts above, but add an extra 2 cups of broth (or water). Then cook them on high for 6 to 8 hours or until the beans are done. We recommend checking them around 4 hours since slow cookers do vary. Happy cooking!