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7 Layer Dip

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5 from 1 review

  • Prep Time: 30 minutes (plus soaking time)
  • Cook Time: 20 minutes plus 10 minute natural pressure release
  • Total Time: 0 hours
  • Yield: 16 servings 1x


This is the best 7 layer dip I have ever eaten! It starts with a layer of perfectly seasoned homemade refried beans (which you can make in the Instant Pot or slow cooker), then a layer of sour cream mixed with taco seasoning and salsa, next a layer of smashed avocados seasoned with lime juice and finally it’s topped with diced tomatoes, green onions, cheese and olives. Every layer comes together in perfect harmony on top of a tortilla chip and popped into your mouth.



For the beans:

  • 1 (20 oz) bag Hurst’s Pinto Beans with seasoning packet
  • 1 Tbsp kosher salt
  • 1 small onion
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 2 Tbsp butter

For the sour cream:

  • 1 cup sour cream
  • 1/2 cup picante sauce or salsa
  • 1 Tbsp taco seasoning

For the guacamole:

  • 3 avocados
  • 1 1/2 Tbsp lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp garlic salt
  • Freshly ground pepper, to taste

For the remaining toppings:

  • 2 roma tomatoes, diced
  • 3 green onions, diced
  • 1 cup shredded Mexican-style cheese blend
  • 1 (2.25 oz) can sliced olives


  1. Make the refried beans: Open the package of beans, reserve the seasoning packet for later. Soak the beans and 1 Tbsp of kosher salt in plenty of water overnight in a large bowl (8-10 hours) and then pour them into a colander and rinse with cool water. OR do the quick soak method (outlined below).
    1. QUICK SOAK METHOD using the Instant Pot: First just pour the beans into a colander and rinse them off. Sometimes dried beans have a little dirt and debris in them. Once they have been rinsed you can add the beans to the Instant Pot.
    2. Next you’ll cover the beans with water and add in the tablespoon of kosher salt. For every one cup of beans you’ll want about 3-4 cups of water. I used 8 cups of water for the entire package of dried beans.
    3. Now you’ll bring the pot to a boil by using the the “sauté” function on your Instant Pot.
    4. Once the water comes to a boil you will cover the pot with the lid and set the valve to “sealing.” Then you’ll set the manual pressure cooker button to 2 minutes.
    5. When the timer beeps you can open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again.
    6. Once the lid is removed go ahead and drain and rinse the beans in a colander under cool running water. Now you can proceed with the recipe that requires pre-soaked beans.
  2. For the slow cooker: add the beans into the slow cooker. Cut the onion in half and place it in the pot. Add in 2 tsp of kosher salt. Add in enough water to cover the beans completely with water. Cover and cook on low for 8-10 hours, or until beans are very soft.
  3. For the Instant Pot: Add beans to the Instant Pot. Cut the onion in half and place it in the pot. Add in 2 tsp of kosher salt. Add in enough water to cover the beans completely with water. Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 20 minutes. Let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid.
  4. The beans should be very soft. Discard the onion. Drain off the water and reserve for later. Add in 1 tsp of garlic powder, 2 Tbsp of butter and the seasoning packet. Using a potato masher, mash the beans until they reach your desired consistency. You could also use an immersion blender. Taste the beans and add in additional salt to taste. Add in the reserved liquid as needed to reach desired consistency.
  5. Make the sour cream mixture: Mix sour cream with picante sauce and taco seasoning in a bowl. Set aside.
  6. Make the guacamole: Cut open the avocados and scoop the flesh into a medium bowl. Add in the lime juice, cilantro and garlic salt. Mash the avocados with a fork. Season with freshly ground pepper.
  7. Assemble all the layers: spread half of the refried beans in the bottom of a 9×13 inch pan. Save the other half of the beans for another day in an airtight container in your fridge. Spread the sour cream mixture over the beans. Then spread the guacamole over the top of the sour cream. Top with the diced tomatoes, green onions, cheese and black olives.
  8. Serve with tortilla chips and enjoy!


You’ll only need half of the refried beans that you make. You can save the remaining beans for another day. Or you can halve the refried beans recipe above.

I like to soak my beans because I like the texture it gives to the beans and I feel like it helps with digestion. If you don’t want to soak the beans just cook for 30 minutes instead of 20 minutes in the Instant Pot and for closer to 10 hours in the slow cooker. Salt and pepper to taste.

  • Category: Dip
  • Method: Slow Cooker/Pressure Cooker