Seven-layer bean dip
A chilled layered dip with refried beans, avocado, salsa and crunchy toppings.
Before you start
Serves 8 as a dip. Contains milk. Check refried beans for vegetarian suitability.
Ingredients
- 1 can (400 g) refried beans
- 2 ripe avocados
- 1 tablespoon lime juice
- 150 g sour cream
- 150 g thick salsa, drained if watery
- 80 g grated cheddar
- 150 g diced tomato
- 2 sliced scallions
Method
- Spread beans in a shallow serving dish. Mash avocados with lime and spread gently over the beans.
- Add separate layers of sour cream, salsa, cheese, tomato and scallions.
- Cover and refrigerate until serving with chips or vegetable sticks.
- Put out small quantities for a party and replenish from the refrigerator; do not leave the dip warm for extended periods.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Independent practical guidance