7 Layer Bean Dip
A classic layered dip with refried beans, cheese, avocado, tomato, sour cream, and olives. Perfect for parties and game days.
Ingredients
- 2 cup refried beans
- 1 tsp bacon fat
- 1 tsp chipotle powder
- 1/4 tsp ground cumin
- 1 cup shredded cheddar or Monterey Jack cheese shredded
- 1/4 cup green Anaheim chiles chopped
- 1 avocado peeled and chopped
- 1 hot house tomato cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
- 1/3 cup sour cream
- 0.5 sliced ripe black olives sliced
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 156 mg
- Iron: 1.26 mg
- Magnesium: 33.8 mg
- Phosphorus: 150 mg
- Potassium: 329 mg
- Zinc: 1.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup refried beans
- 1 tsp bacon fat
- 1 tsp chipotle powder
- 1/4 tsp ground cumin
- 1/3 cup sour cream
Prepare
- Shred 1 cup shredded cheddar or Monterey Jack cheese
- Chop 1/4 cup green Anaheim chiles
- 1 avocado, peeled and chopped
- 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
- Slice 0.5 sliced ripe black olives
Let's Cook
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Step 1.
Heat the refried beans in a medium sauté pan or cast iron skillet over medium heat. Stir in about 1/4 cup of water to achieve a creamy, dip-able consistency. If using canned beans, add 1 teaspoon of bacon fat (or cook 1 strip of bacon, mince it, and stir it in). If avoiding pork, use olive oil instead. Mix in 1 teaspoon of chipotle powder (or Tabasco chipotle sauce, adobo sauce, or plain chili powder) and 1/4 to 1/2 teaspoon of ground cumin. Season with salt to taste, keeping in mind the saltiness of the beans and chips. Cook, stirring occasionally, until the beans are hot and bubbly, about 3–5 minutes.
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Step 2.
Once the beans are hot and bubbly, spread them evenly over the bottom of a warmed serving dish. Immediately sprinkle 1 cup of shredded cheddar or Monterey Jack cheese over the hot beans so the heat begins to melt the cheese. The cheese does not need to be fully melted; partial melting helps the dip adhere to chips.
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Step 3.
Layer 1/4 cup of chopped green Anaheim chiles (or 1 tablespoon of chopped pickled jalapeños), 1 chopped avocado, and 1 chopped hot house tomato over the cheese. Spoon 1/3 cup of sour cream (or Crema Mexicana) on top. Garnish with sliced green onions and sliced ripe black olives. Serve immediately with tortilla chips.