Seven Layer Bean Dip

5 from 1 vote

This delicious Seven Layer Bean Dip recipe is served in their own individual cups making it the perfect appetizer for any gathering.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Mexican

Diet: Vegetarian

Servings:

Calories: 159kcal

16 oz refried beans
3 ripe avocados cut in half, pitted and mashed with fork
8 oz sour cream
1 bottle chunky salsa
8 oz package shredded cheddar cheese
½ lime squeezed
½ white onion chopped
2 roma tomatoes chopped
2 green onions (scallions) sliced
2.25 oz sliced black olives drained
1 package queso fresco crumbled
pickled jalapeños 1 to 2 teaspoons per glass
1 package corn tortillas cut, look at picture in post, or buy a bag of tortilla chips
vegetable oil for frying corn tortillas

Cut avocados in half and remove pits with a knife. Remove flesh and place in a bowl. Mash with a fork.
Add chopped onion and sprinkle with a little lime juice (to avoid the avocado discoloring). Add salt and pepper to taste. Mix all together and now you have a simple homemade guacamole.

Place refried beans in a bowl and warm up in microwave for about 40 seconds just enough to be able to easily spread.
Add about 2 tablespoons of beans to small glass cups (or 9 ounce tumblers).
Add a layer of guacamole, a layer of sour cream and a layer of chunky salsa. Add shredded cheddar cheese. Add chopped tomatoes, scallions, drained olives, pickled jalapeños, drained black olives and crumbled cheese.
Place prepared glasses in refrigerator.

Cut corn tortillas in odd long shapes.
Add about ½ inch of vegetable oil to frying pan and cook a few at a time until crispy and golden. Drain on a paper towesl.
When you are ready to serve your individual glasses add a chip to each and serve with additional chips on the side.

Recipe Notes:

Serve with small teaspoons in each glass for even easier spreading/dunking if desired.