Fresh Seven-Layer Dip Recipe

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Terri Published: November 24, 2020 Modified: June 1, 2021
Fresh Seven-Layer Dip Recipe

How To Make Fresh Seven-Layer Dip

Our flavorful dip recipe comes with seven amazing layers of beans, guacamole, pico de gallo and more! Serve these up at your next big party.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



For Refried Black Beans:

  • 2tspextra-virgin olive oil
  • ¼cupfinely chopped yellow or white onionabout ¼ medium onion
  • 1garlic clovepressed or minced
  • 1tspground cumin
  • 15ozblack beansrinsed and drained, or 1 ½ cups cooked black beans
  • ¼cupwater
  • ¼tspsalt
  • freshly ground black pepperto taste

For Quick Guacamole:

  • 2medium avocadoshalved and pitted
  • 1tbsplime juiceabout ½ medium lime
  • ¼tspsalt

For Pico de Gallo:

  • cupstomatoeschopped
  • ¼cupyellow onionor white onion, finely chopped
  • ¼cupfresh cilantrochopped
  • 1tbsplime juiceabout ½ medium lime
  • ¼tspsalt

For Remaining Layers:

  • ½cupsalsa verdehomemade or jarred
  • handfulpickled jalapeñoschopped, optional


Refried Black Beans:

  1. In a small saucepan over medium heat, warm the olive oil until shimmering.

  2. Add the onions and a few dashes of salt.

  3. Cook, stirring occasionally, for 3 to 6 minutes until the onions have softened and are turning translucent.

  4. Add the garlic and cumin.

  5. Cook, stirring constantly, for 30 seconds until fragrant.

  6. Pour in the drained beans and water.

  7. Stir, cover, and cook for 5 minutes.

  8. Reduce the heat to low, then remove the lid.

  9. Use a potato masher or the back of a fork to mash up at least half of the beans.

  10. Continue to cook the beans, uncovered, for 3 more minutes, stirring often.

  11. Remove the pot from the heat and stir in the salt and pepper.

  12. Spread the beans into an even layer in a shallow, medium-sized serving bowl.

Quick Guacamole:

  1. Use a spoon to scoop the flesh of the avocado into a small mixing bowl.

  2. Add the lime juice and salt, then mash with a clean potato masher or fork until the mixture is blended and no longer chunky.

  3. Spread the guacamole on top of the beans, leaving the outer ½-inch of beans visible.

  4. Drain the salsa verde in a fine mesh colander, then transfer the solids onto the guacamole.

  5. Leave the outer ½-inch of the guacamole visible.

Pico de Gallo:

  1. In a medium bowl, combine the tomatoes, onion, cilantro, lime juice and salt.

  2. Stir to combine, then use a fork to pile the pico on top of the salsa, leaving behind juices.

Remaining Layers:

  1. Top with a sprinkle of chopped pickled jalapeño.

  2. Serve with chips, and enjoy!


  • Calories: 386.98kcal
  • Fat: 12.70g
  • Saturated Fat: 1.92g
  • Monounsaturated Fat: 7.82g
  • Polyunsaturated Fat: 1.86g
  • Carbohydrates: 55.09g
  • Fiber: 16.79g
  • Sugar: 4.30g
  • Protein: 17.55g
  • Sodium: 422.96mg
  • Calcium: 112.65mg
  • Potassium: 1562.43mg
  • Iron: 4.52mg
  • Vitamin A: 25.29µg
  • Vitamin C: 17.15mg
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