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Mexican Seven-Layer Dip --From BHG

This layered Mexican bean dip is a timeless classic from the BHG cookbook. Sure to be a hit at your Christmas party!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: Mexican
Keyword: dip recipe, mexican dip, taco dip
Servings: 8 people
Calories: 206kcal


  • 16 oz refried beans
  • 1/2 cup salsa
  • 7 oz guacamole
  • 8 oz sour cream
  • 1 cup shredded cheddar cheese 4 oz
  • 1/4 cup sliced green onions 2 stalks
  • 1/4 cup sliced black olives
  • 1 cup chopped tomato seeded (1 large tomato)


  • n a medium bowl, combine refried beans and salsa.
  • Spread onto a 12-inch platter or in a 2-quart rectangular baking dish.
  • Carefully layer guacamole and sour cream over bean mixture. Top with cheese, green onions and olives.
  • Cover and chill for 4 to 24 hours. Before serving, sprinkle with tomato. Serve with tortilla chips or crackers.


Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.


Serving: 1person | Calories: 206kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 662mg | Potassium: 285mg | Fiber: 5g | Sugar: 4g | Vitamin A: 562IU | Vitamin C: 6mg | Calcium: 173mg | Iron: 1mg