Print Recipe

7 Layer Dip

Dip using beans, avocados, cheese and fresh veeggies
Prep Time25 mins
Total Time25 mins
Servings: 8 Servings
Author: Chef Maria Cummins


  • Bean Layer
  • 1 can organic black beans drained + rinsed, 15 oz.Low sodium
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. Water
  • 1/2 cup chopped fresh cilantro
  • 1 tsp. cumin
  • Avocado Layer
  • 3 avocados pitted + mashed with fork
  • 1/3 cup chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • Everything Else
  • 1/2 cup sour cream
  • 2 cups chopped iceberg lettuce
  • 3 tomatoes seeded and chopped (about 1½ cups)
  • 1 cup chopped cucumber
  • 1/4 cup chopped red onion
  • salt and pepper to taste
  • chopped fresh cilantro to garnish (optional)
  • tortilla chips to serve


Bean Layer

  • In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.

Avocado Layer

  • Mix all ingredients in a small bowl. Season with salt and pepper to taste. To Assemble
  • Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
  • Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro. Serve immediately with tortilla chips.