7 Layer Bean Dip

This 7 Layer Bean Dip is the ultimate party appetizer! It’s fresh, creamy, savory, and absolutely packed with flavor. Whether you’re hosting a game day watch party or a summer BBQ, this dip is always the first thing to disappear. Side note…this is a Superbowl Bowl must!!

The secret to this recipe is the zesty sour cream layer mixed with taco seasoning—it adds a depth of flavor that plain sour cream just can’t match. We’ve also included a hearty meat-lovers option if you want to turn this appetizer into a meal! As always, just double-check your labels to ensure your packaged goods are Celiac-safe.

Ingredients:

The Bean Base:

• 1 large can (approx. 30 oz) refried beans (Rosarita is gluten-free)

The Guacamole Layer:

• 3 medium avocados, pitted and peeled
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• (Note: You can swap this for a tub of store-bought gluten-free guacamole to save time!)

The Sour Cream Layer:

• 1 cup (8 oz) sour cream
• 1/2 cup mayonnaise
• 1 package (approx. 3 tbsp) gluten-free taco seasoning (Use my homemade taco seasoning mix or we also love Siete or McCormick GF)
• (Another Timesaver Note: You can swap this for Salsa Queen’s Creamy Chipotle Dip, relatively new at Costco!)

The Toppings:

• Shredded lettuce (Iceberg works best for crunch)
• 3 medium tomatoes, diced
• 1 can sliced black olives, drained
• Diced green onions (scallions)
• 8 oz cheddar or Mexican blend cheese, grated (Tillamook Cheddar is our favorite)

Optional Meat Layer (The “Beefy Base” Variation):

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced

Directions:

1. Prepare the Guacamole: In a medium bowl, mash together the avocados, lemon juice, salt, and pepper until smooth (or chunky, if you prefer!). Set aside.
2. Mix the Sour Cream Layer: In a separate small bowl, combine the sour cream, mayonnaise, and the packet of gluten-free taco seasoning. Stir until fully incorporated and creamy.
3. Cook the Meat (Optional): If adding the meat layer, brown the ground beef in a skillet over medium heat with the onion and garlic until fully cooked. Drain any excess grease and let it cool slightly.
4. Assemble the Layers: On a large platter, bowl or glass baking dish, layer the ingredients in the following order:
   • Layer 1: Spread the ground beef mixture (if using) evenly across the bottom.
   • Layer 2: Spread the refried beans over the meat (or on the bottom of the platter if skipping the meat).
   • Layer 3: Spread the guacamole on top of the beans.
   • Layer 4: Spread the sour cream/taco seasoning mixture over the guacamole.
   • Layer 5: Top with a generous layer of shredded lettuce.
   • Layer 6: Sprinkle the diced tomatoes, sliced olives, and green onions over the lettuce.
   • Layer 7: Finish by covering the top with the grated cheese.
5. Chill & Serve: This dip tastes best if you let it chill in the fridge for at least 30 minutes to let the flavors meld. Serve cold with your favorite sturdy gluten-free corn chips! (Kirkland tortilla strips are our favorite!)

Notes:

• Gluten-Free Watch: Taco seasoning is a common hiding spot for gluten (wheat flour is often used as a thickener). Always look for a “Certified Gluten-Free” label on your seasoning packet.
• Make Ahead: You can make this dip a few hours ahead of time, but it’s best eaten within 24 hours so the guacamole doesn’t brown and the lettuce stays crisp.
• Serving Tip: Put a serving spoon in the dish so guests can scoop all the way to the bottom to get every single layer!