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Layered Mexican Bean Dip

Authentic 7 Layer Mexican Dip served with corn tortillas . This dip starts with spiced beans, fresh guacamole, sour cream and is topped with fresh vegetables.
Course Appetizer
Cuisine Mexican
Keyword mexican bean dip, taco dip
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 292kcal


  • 1 large bag of tortilla chips
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • ¼ cup cilantro chopped
  • 1 lime
  • 3 tbsp water
  • 1 jalapeno
  • 1 tsp cumin
  • olive oil
  • 3 avocados peeled, pitted and sliced
  • 3 tbsp fresh lemon juice or fresh lime
  • 3 tbsp olive oil
  • salt to taste
  • cups sour cream
  • 3 roma tomatoes diced
  • 1 cucumber diced
  • 2 cups lettuce shredded
  • ¼ cup parsley chopped
  • 1 cup cheese any kind


  • Drain both cans of beans and rinse well. Toss in blender with 1-2 tablespoons lime juice, chopped cilantro, chopped jalapeno, cumin and a little olive oil and 2 tablespoons water then blend until mostly smooth.
  • Add additional water if needed to smooth and add any salt or pepper to taste.
    Using a spatula, evenly spread across a 8 x 11-inch casserole dish.
  • Rinse blender then add chopped peeled, pitted and mashed avocados, lemon juice and olive oil then blend until smooth.
  • Spread avocado mixture over beans.
  • Spread sour cream on top of avocado mixture.
  • Top with chopped lettuce, cucumber, diced tomatoes, parsley and cheese.
    Serve with tortilla chips.


Calories: 292kcal | Carbohydrates: 22g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 184mg | Potassium: 629mg | Fiber: 9g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 2mg