Cook the Book: Seven-Layer Bean Dip

Cook the Book: Seven-Layer Bean Dip
  • Yield:9 cups
This recipe appears in:
Last Week's Poll Results Serious Eats Super Bowl Party Food Round Up

Alright. It's my belief that you can't have a football party—and especially not a Super Bowl party—without a seven-layer bean dip. This dip doesn't mess around, so use extra-thick tortilla chips or Fritos for dipping.


  • For the bean dip:
  • 1 1/4 cup chopped red pepper
  • 1/4 cup chopped onion
  • 1 teaspoon red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon chili powder
  • 2 cups (or one 16-ounce can) cold refried beans
  • For the seven-layer dip:
  • 2 1/2 cups bean dip (see above)
  • 1 1/2 cups guacamole
  • 1 cup chopped green onions
  • 1 1/2 cups sour cream
  • 1 tablespoon chili powder
  • 1 large, chopped, very ripe tomato (approx. 2 cups)
  • 1 cup sliced black olives
  • 1 1/2 cups grated Monterey Jack or Cheddar cheese
  • Tortilla chips for dipping


  1. 1.

    For the bean dip: Put the red bell pepper, onion, vinegar, garlic powder, Tabasco sauce, and chili powder in a food processor and pulse a few times until the peppers and onions are minced. Add the beans and puree until well combined.

  2. 2.

    In a 9-by-13-inch baking dish, layer the bean dip, then guacamole, then chopped green onions and sour cream. Sprinkle chili powder evenly over the sour cream. Add a layer of chopped tomato and sliced olives. Finish with a layer of grated cheese. Refrigerate for 15 to 20 minutes before serving with chips.

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