There are certain recipes that you know will disappear when you take them to a party, and this Black Bean 7 Layer Dip is one of those recipes at our house. We’ve made some version of 7 layer dip for years, and it’s been requested many times for parties and get-togethers.
The black beans actually have a little family history behind them. My husband lived in Veracruz for two years and developed a real liking for black beans while he was there. Because of that, we’ve used black beans in all kinds of recipes over the years, including turning them into refried beans for this dip.
I decided to take our familiar recipe and give it a couple of little twists with roasted corn and lime sour cream. They aren’t huge changes that make the dip taste unfamiliar. They just work really well with the black beans, guacamole, tomatoes, cheese, and all those other flavors we already love.
And if you’re making this for a party, learn from experience and buy plenty of tortilla chips. Running out of chips while there’s still dip in the pan is not a situation anyone needs. 😂
Why We Make Black Bean 7 Layer Dip
I love party foods that can be made ahead and set out when everyone arrives. This is one of those dishes.
We usually make our Black Bean 7 Layer Dip without ground beef, but I’ve included it as an option. Without the meat, it’s a great appetizer. Add the beef and you can make it a little more substantial, especially for a casual meal.
The roasted corn adds a little sweetness and texture, while fresh lime brightens up the sour cream layer. Neither one takes over the recipe.
You can also control the heat. Leave off the jalapeños for a milder dip, or add jalapeños, green chiles, salsa, and hot sauce if your family likes things spicy.
Black Bean 7 Layer Dip Ingredients
a 9 x 13-inch dish, you’ll need:
- 2 (15 to 16-ounce) cans black refried beans, about 3 cups
- 1/3 cup salsa or taco sauce
- 1 tablespoon taco seasoning, divided
- 1 pound ground beef, cooked and drained, optional
- 2 cups guacamole
- 1 1/2 cups sour cream
- 1 to 2 tablespoons fresh lime juice
- 2 cups Mexican-blend shredded cheese
- 1 cup corn, fresh, frozen and thawed, or drained canned corn
- 1 1/2 cups chopped Roma tomatoes, with excess seeds and juice removed
- 1 (4-ounce) can diced green chiles, drained, optional
- 1/2 cup sliced black olives, drained
- 1/3 to 1/2 cup sliced green onions
- 1 jalapeño, thinly sliced or finely diced, optional
- Salsa or hot sauce for serving, optional
- Plenty of tortilla chips
A Note About the “Seven” Layers
I’m not going to pretend we don’t have more than seven ingredients here. Once you start adding olives, green onions, jalapeños, and all the good stuff on top, the math gets a little questionable.
I’m still calling it 7 layer dip. I think we’ll all survive. 😂
How to Make Black Bean 7 Layer Dip
1. Roast the corn.
Heat a dry skillet over medium-high heat. Add the corn and cook for several minutes, stirring occasionally, until some of the kernels have browned and developed those delicious roasted spots. Remove it from the pan and let it cool completely.
2. Prepare the bean layer.
Mix the black refried beans with the salsa or taco sauce and 1 1/2 teaspoons of the taco seasoning. Spread the mixture evenly over the bottom of a 9 x 13-inch serving dish.
If you’re adding ground beef, spread the cooked and drained beef over the beans.
3. Add the guacamole.
Gently spread the guacamole over the bean layer.
4. Make the lime sour cream.
Mix the sour cream with 1 tablespoon fresh lime juice and the remaining 1 1/2 teaspoons taco seasoning. Taste it and add another tablespoon of lime juice if you’d like a little more lime flavor.
Spread the lime sour cream over the guacamole.
5. Add the cheese.
Sprinkle the shredded Mexican cheese evenly over the sour cream.
6. Finish the top.
Combine the cooled roasted corn with the chopped tomatoes and drained green chiles, if using. Scatter the mixture over the cheese.
Finish with sliced black olives, green onions, and jalapeños.
Cover and refrigerate until you’re ready to serve.
Serve your Black Bean 7 Layer Dip cold with tortilla chips, salsa, and hot sauce on the side.
Tips for Making It Ahead and Serving
One reason I like Black Bean 7 Layer Dip for parties is that most of the work can be finished before anyone arrives.
You can prepare it several hours ahead, cover it tightly, and keep it refrigerated. I wouldn’t make it too far in advance because tomatoes, salsa, and guacamole can eventually release moisture.
Because this dip has several ingredients that need to stay cold, I keep it refrigerated until we’re ready to serve. The USDA has helpful guidelines for keeping food safe when serving a crowd
Be sure to drain the green chiles and olives well. I also like removing some of the seeds and excess juice from the tomatoes before chopping them. Those little steps help keep the dip from getting watery.
If you’re worried about the guacamole browning, make sure it’s completely covered by the lime sour cream layer. Keeping air away from the guacamole helps protect it.
For a party, I like the idea of putting jalapeños and hot sauce on the side, too. That way everyone can decide how spicy they want their serving.
And I’m mentioning the tortilla chips one more time because they’re important. Buy more than you think you’ll need. This is a thick, scoopable dip, so sturdy tortilla chips work especially well.
A Party Recipe Worth Keeping
I think some of the best family recipes aren’t necessarily complicated. They’re the ones people start expecting you to bring.
This Black Bean 7 Layer Dip has become one of those recipes in our home. The black refried beans connect it to a flavor my husband came to love years ago, while the roasted corn and lime sour cream give our version something a little different.
It’s colorful, easy to make, simple to adjust for different tastes, and just plain good with a big bowl of tortilla chips.
And when someone asks what they can bring to the party, you already know my answer.
More chips. 😂
Making every house feel a little more like home.
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