8-Layer Cheesy Bean Dip

June 17, 2022
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Photo by James Ransom. Prop Stylist: Alya Hameedi. Food Stylist: Kate Buckens.
  • Prep time 15 minutes
  • Serves 6 to 8
Author Notes

If you like classic seven-layer dip, you’ll love this eight-layer version. This crowd-pleasing appetizer is easy to put together and can be served cold or at room temperature, so it’s perfect to take to a last-minute barbecue or picnic (but it can also be assembled up to a day in advance if you’ve already made plans). And the best part? It’s made up almost entirely of kitchen and pantry staples, so whatever you don’t already have on hand can easily be added to your cart—it’ll cost you next to nothing when it comes to new ingredients.

Fill a baking dish with canned refried beans, sour cream, two kinds of pre-made salsa, shredded cheese (we’re partial to Walmart Great Value Mild Cheddar or Fiesta Blend), packaged guacamole (or sliced avocado), and pico de gallo. Were you counting? That’s seven layers. Finish off the dip with a thick layer of crushed tortilla chips over the top for the eighth and final layer. Of course, you’ll want more for serving, so grab an extra bag of chips while you’re shopping. —Rebecca Firkser

Test Kitchen Notes

This recipe is shared in partnership with Walmart. Order online or via their app to shop your go-to groceries, household items, and pet supplies, then select delivery or pickup for a seamless shopping experience. —The Editors

What You'll Need
  • 2 (16-ounce) cans refried black or pinto beans
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 cup medium, or hot prepared salsa
  • 1 cup guacamole, store-bought or homemade
  • 1 cup mild, medium, or hot prepared salsa verde
  • 1 cup sour cream
  • 1 1/4 cups pico de gallo, store-bought or homemade
  • 1 cup shredded cheddar or monterey jack cheese
  • 1 (16-ounce) bag blue or yellow tortilla chips, plus more for serving
  1. Place both cans of beans in a medium bowl along with the cumin and chile powder, then stir to combine. Spread into a 7x11- or 9x13-inch baking dish.
  2. Using a spoon, add and spread the salsa, guacamole, salsa verde, sour cream, and pico de gallo, then sprinkle the shredded cheese, making sure to keep each ingredient in its own layer. Cover the dip and refrigerate until ready to serve, up to 24 hours.
  3. When you’re ready to serve, roughly crush a few handfuls of chips over the top of the dip to cover the cheese. Serve with remaining chips (and more if needed) for dipping.

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