A casserole dish with meat, cheese and vegetables.

7 Layer Bean Dip

05/07/2023|
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Howdy folks, and thanks for stopping by the website! The printable recipe for 7 Layer Bean Dip is at the bottom of this blog. Here are a few ideas of ways to cowboy up your 7 layer dish so it becomes the belle of the backyard barbecue.

Pretty Up the Refried Beans

Instead of spreading canned refried beans along the bottom of the dish, add them to a medium warm cooking pot with some cream cheese and taco seasoning. Bonus points for using Kent Rollins’ Taco Seasoning. 😉

Heat the bean mixture until the cheese is incorporated throughout and then layer along the bottom of a casserole dish.

Level Up the Sour Cream

Go to your grocery store’s dairy section and grab the best french onion/green onion dip you can find. Use that in place of sour cream.

Make Fresh Guacamole

Here’s our Guacamole recipe: Taco Salad and Guacamole

Tip: Use avocados that are soft enough to squeeze the fruit right out of the skin. If it’s firmer than that, it isn’t ready to eat.

Mash up the avocado with Roma tomatoes, white onion, and pickled jalapeno. Simple and delicious!

Tip: Mash the avocado/guacamole with a tater masher.

Finish off with drained chunky Rotel tomatoes, 2 cups sharp cheddar cheese, and crumble 10 strips of cooked bacon over the top. Garnish with green onions and black olives, if that’s your kind of thing.

For incredible flavor, add a layer of our Cowboy Chutney.

As always, Shannon and I thank you for watching our videos! Please subscribe to our YouTube Channel and never miss an episode! We are currently releasing new videos every Wednesday at 2:30 and Sunday at 3:00 CST.

A casserole dish with meat, cheese and vegetables.
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7 Layer Bean Dip – Cowboy Kent Rollins

Servings 12 – 14 servings

Ingredients

  • 3 16 oz cans refried beans
  • 4 ounces cream cheese softened
  • 1-2 tbsp Kent Rollins' Taco Seasoning or your favorite taco seasoning
  • 2 cups guacamole
  • 1 16 oz. tub French onion or green onion dip
  • 3 10 oz cans chunky RoTel diced tomatoes and green chilies
  • 2 cups shredded sharp cheddar cheese
  • 10 strips thick- cut bacon cooked and chopped
  • Pickled jalapenos for topping
  • Sliced black olives for topping
  • Chopped green onions for topping

Instructions

  • Add the beans to a medium saucepan over medium heat. Stir until the beans are smooth. Stir in the cream cheese and taco seasoning and continue to cook until the beans have warmed through and the cheese has incorporated.
  • Remove the beans from the heat and place in the refrigerator to cool.
  • In a deep 9x 13- inch dish, smooth the cooled beans evenly on the bottom. Layer with guacamole, followed by the onion dip, RoTel and cheese. Evenly top with the bacon, jalapenos, olives and green onions.
  • Cover and place in the refrigerator to chill for at least 1 hour. Serve with tortillas chips.

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