Seven Layer Bean Dip
Prep time
Total time
A classic, crowd-pleasing dip with a few twists for extra flavor and freshness. Easy and naturally gluten-free. Just grab your favorite chip and take a scoop!
Recipe type: Appetizer, Side Dish, Snack
Cuisine: Gluten-Free, Vegetarian, Vegan Optional
  • 1 15oz can black beans, rinsed and drained
  • 1 15 oz can refried beans
  • 2-3 teaspoons gluten-free taco seasoning (according to taste)
  • ⅔ cup low fat sour cream or dairy free alternative
  • 3- 3½ ripe avocados (depending on size)
  • ½ cup jarred banana peppers, chopped
  • ¼ cup cilantro, chopped
  • salt and pepper to taste
  • 1 heaping cup grape tomatoes, quartered
  • ⅔ cup -1 cup shredded Mexican Blend Cheese (or dairy free alternative)
  • ⅓ cup black olives, sliced
  • ⅓ cup green onions, sliced (green part only)
  1. Place Tomatoes in a strainer over a bowl, sprinkle with salt and set aside while you prep the other layers. This will help the tomatoes release some water so that the dip doesn't get watery.
  2. Bean Layer: In a small bowl mix refried beans and taco seasoning. Gently fold in black beans.
  3. Guacamole layer: With a fork gently mash 2 avocados. Mix in the peppers. Then gently fold in cilantro. Add in the third avocado and gently mash with a fork (I like to do the third avocado last so that there are some chunky avocado pieces but mix to your liking). Season with salt and pepper to taste.
  4. In a shallow pan (8x 12 or 8 x 11), use a spatula to layer beans, guacamole, sour cream, diced tomatoes, cheese, black olives and chopped green onions.
  5. Serve with your favorite chips. Enjoy!
Recipe by at