Seriously Good 7 Layer Dip

A show‑stopping layered dip that delivers bold Tex‑Mex flavors in each bite — beans, creamy avocado, spiced sour cream, salsa, cheese, and fresh toppings all stacked in harmony.

Why You’ll Love This Recipe

• Each layer is thoughtfully seasoned for maximum flavor

• The homemade black bean puree (rather than canned refried beans) gives depth and freshness Inspired Taste

• The visual appeal — a clear dish lets every colorful layer shine

• It’s perfect for parties, gatherings, or game days — guests dig in and the dip disappears fast

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Black Bean Puree (Base Layer)

• 2 cups (dry) black beans (≈ 12 oz / ~340 g)

• 8 cloves garlic, smashed and peeled

• ½ onion, roughly chopped

• 2 tsp ground cumin

• 1 tbsp chili powder

• 1½ tbsp dried oregano

• 1½ tsp smoked paprika

• 2 bay leaves

• 4 cups low‑sodium chicken broth (or vegetable broth for vegetarian)

• 1 tsp fine sea salt (plus more to taste)

For the Dip Layers

• 4 large avocados

• Juice of ½ lime

• ~¼ cup fresh cilantro, finely chopped

• 16 oz (2 cups) sour cream

• ¾ tsp salt (½ tsp for avocado + ¼ tsp for sour cream)

• 1 tsp chili powder (for sour cream layer)

• ¼ tsp ground cumin (for sour cream layer)

• 16 oz (2 cups) thick salsa, well drained

• 8 oz queso fresco or cotija cheese, crumbled

• 2 green onions, thinly sliced

• 1 (2.25 oz) can sliced black olives, drained

• Tortilla chips, for serving

Directions

1. Cook the Black Beans

   • Stovetop method: Combine dried beans, garlic, onion, spices, bay leaves, and broth in a large pot. If the liquid doesn’t cover the beans by ~½ inch, add water. Bring to boil, reduce to simmer, partially cover, and cook 1½ to 2 hours until beans are tender (test a few by pressing with fork). Inspired Taste

   • Instant Pot method: Put all the bean ingredients into a 6‑quart Instant Pot, secure lid, pressure cook on high for 45 minutes, then allow natural release. Test for doneness; if needed, use “sauté” mode to simmer further. Inspired Taste

2. Remove the bay leaves, then puree the beans with an immersion blender (or in a stand blender) until smooth. Taste and adjust salt as needed. Inspired Taste

3. Assemble the 7 Layer Dip

   • Spread the bean puree evenly on bottom of a 9×13‑inch dish (or another clear serving dish).

   • In a bowl, mash avocados with lime juice, ½ tsp salt, and cilantro. Spread this over the bean layer.

   • In another bowl, stir sour cream with chili powder, ¼ tsp salt, and cumin. Carefully spread this on top of the avocado layer.

   • Strain the salsa to remove excess liquid (to prevent a soggy dip), then spread it over the sour cream.

   • Sprinkle crumbled queso fresco or cotija over the salsa.

   • Scatter green onions.

   • Top with the sliced black olives.

4. Serve immediately with tortilla chips, or cover and refrigerate until serving. Inspired Taste

Servings and Timing

• Yields: 12 servings Inspired Taste

• Prep time: ~15 minutes

• Cook time (beans): ~1 hour

• Total time: ~1 hour 15 minutes Inspired Taste

Variations

• Use vegetable broth instead of chicken broth to make it vegetarian/vegan (ensure cheese and sour cream are vegan if going fully plant‑based)

• Substitute canned refried beans if you prefer convenience (though flavor won’t be as deep) Inspired Taste

• Swap cheddar or Monterey Jack instead of queso fresco/cotija

• Add extra layers: diced tomatoes, slices of jalapeño, corn kernels, or chopped red onion Love and Lemons+1

• For less browning of avocado layer, you can cover that layer with plastic wrap touching the surface before refrigerating

Storage / Reheating

• Best consumed the same day, as avocado browns and layers may bleed

• Store covered tightly in the refrigerator for up to 3–4 days Inspired Taste

• Before serving leftovers, drain any liquid that pooled and gently blot with paper towel

• There is no reheating — this is a cold dip

FAQs

1. Can I skip making the bean puree from scratch and just use canned beans?

Yes — but the homemade version provides deeper flavor and a fresher taste. If using canned beans, choose low-sodium and blend them with seasonings to boost flavor.

2. How do I prevent the avocado layer from browning?

Use lime juice in the avocado mash, cover the surface tightly with plastic wrap touching the layer, and serve soon.

3. Why must I strain the salsa?

To remove excess liquid so the dip doesn’t become soggy or watery.

4. Can I prepare parts of this ahead of time?

Yes — you can cook and puree the black beans 3–4 days ahead. Then assemble the dip when ready to serve. Inspired Taste

5. Does the dip freeze well?

Not really — avocado layer doesn’t freeze well, and texture changes upon thawing.

6. What’s a good alternative to queso fresco/cotija cheese?

You can use crumbled feta, shredded cheddar, or Monterey Jack, based on your preference.

7. Can I make a smaller batch?

Yes, halve the recipe and use an 8×8‑inch dish instead.

8. What kind of chips pair best?

Sturdy tortilla chips or scoop-style chips are ideal — they hold up to thick layers.

9. Will the layers “bleed” over time?

Yes, especially after refrigeration. It’s best served soon after assembly.

10. Can I adjust spice level?

Absolutely — increase or decrease the chili powder in the bean and sour cream layers, or add diced jalapeños on top for heat.

Conclusion

“Seriously Good 7 Layer Dip” is more than just your average multi‑layered snack — it’s a crowd‑pleaser with distinct, flavorful layers that deliver in every bite. With just a little prep and attention to layering, you get a visually stunning, delicious dip perfect for parties, game days, or casual get‑togethers. Try the homemade bean puree, layer it carefully, serve with crunchy tortilla chips, and watch it disappear.