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Ultimate 7 Layer Bean Dip

Ready to tackle to your Super Bowl party? My Ultimate 7-Layer Bean Dip, starring the unbeatable Camellia brand pinto beans, is your ticket to game day glory. We're mixing in layers of smoky bacon, zesty guacamole, and a whole lot more, creating a dip that's quick to disappear but always remembered!







  1. Prepare the Beans: Wash and sort the beans. Combine beans, chicken stock, and Creole seasoning in a pressure cooker. Cook for 1 hour.
  2. Cook the Bacon: In a pan, render the bacon until crispy. Remove bacon and set aside, keeping the drippings in the pan.
  3. Make the Guacamole: Create a garlic paste by mincing 2 cloves of garlic with a pinch of salt in a medium bowl. Squeeze in the juice of 1 lime and let sit for about 2 minutes to mellow the garlic's sharpness. Add avocados, mashing them into the garlic-lime mixture. Season with salt and pepper to taste.
  4. Sour Cream Mixture: In a separate bowl, blend the sour cream with taco seasoning.
  5. Refry the Beans: Drain the cooked beans and add them to the pan with the reserved bacon drippings. Season as needed and mash to your desired consistency. Continue to refry, smashing until smooth. Remove from heat and stir the cooked bacon back into the beans. Allow to cool slightly.
  6. Layer the Dip: Start with a layer of the bean and bacon mixture as the base. Follow with a layer of fire-roasted salsa. The third layer is the guacamole, then spread the sour cream mixture. Add layers of pickled peppers, grated chipotle cheddar cheese, diced tomatoes, shredded lettuce, and top with sliced black olives.
  7. Chill and Serve: For the best flavor, chill the assembled dip for at least 30 minutes before serving. Enjoy with your favorite tortilla chips!
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