Seven Layer Bean Dip (Individual Cups)
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My Seven Layer Bean Dip is loaded with layers of fresh and creamy Tex-Mex ingredients with a surprise layer of Mexican Rice.
Each cup is layered with refried beans, guacamole, sour cream, rice, salsa, cheddar cheese and flavorful toppings for a quick and tasty appetizer.
The taco seasoning adds a smoky flavor to the refried beans and makes them overall more exciting. The creaminess of the guacamole layer and sour cream sandwich the spicy Mexican Rice that is made from U.S.-grown medium grain rice. The rice is the perfect compliment to the creamy texture of my Seven Layer Bean Dip.
This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
My bean dip brings more to the party than deliciousness. Each individual cup is loaded with healthy benefits just by adding in the layer of U.S.-grown medium grain. Rice is nutrient-rich, supplies energy, is heart healthy, gluten free and has more than 15 vitamins and minerals. It’s not traditional to add rice to a seven layer bean dip, but it makes it even better with it!
What I also love about this recipe is that it is the perfect party appetizer. It’s an easy single-serving snack that guests can grab and enjoy while mingling.
Everyone always comments about how cute they are and how easy it is to just pick up and enjoy them with tortilla chips or veggie sticks. But, I do suggest that even though you can make these ahead of time, the individual cups do take some time to build. Either set aside some extra time, or invite a couple of friends over for a pre-party assembly line, and they will be done in no time!
Need some more appetizer ideas? How about my Cheeseburger Sliders, Italian Pinwheels, or Baked Spinach Artichoke Dip?
Reasons Why You Will Love My Seven Layer Bean Dip
- This recipe makes individual servings, so this is a great appetizer for a party
- It is quick and easy to make
- This recipe includes U.S.-grown medium grain in the Mexican Rice layer.
- It is a great make-ahead appetizer
- Since it is served cold, my Seven Layer Bean Dip is a great addition to other dips that are served hot.
- These ingredients are all store bought, the only thing you need to make is the Mexican rice.
Ingredient Notes
- Beans: I’m using canned refried beans. Since Pinto beans are creamy and slightly sweet they are perfect for refried beans.
- Taco seasoning: You’ll just need a 1 oz. packet. It’s a blend of chili powder, onion powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
- Guacamole: you can make your own if you prefer, or use your favorite store bought guacamole.
- U.S.-grown medium grain rice: All U.S. grown rice is sodium-free, cholesterol-free, and GMO-free. Here is an informative list on U.S. Rice Varieties if you’d like to dive into more information!
- Sour cream: I use the sour cream in the squeeze pouch to make it easier to layer the sour cream
- Pico de gallo or salsa: I like using fresh salsa or fresh pico de gallo
- Cheddar cheese: I used sharp cheddar cheese for it’s more robust flavor
- Toppings of choice: green onions, diced tomatoes, olives, chips, jalapenos, etc. These toppings add the final layer and add crunch to the dip.
Step by Step Directions
- Make the Mexican rice
- Chop ingredients, green onions, diced tomatoes, shred the cheese, etc.
- Create an assembly line to make this process streamlined.
- Assemble the cups
- Chill for later or enjoy right away!
Tips and Variations
- Substitute cilantro for the green onion, or just add cilantro to the green onion to add a peppery taste to the bean dip.
- Add slices of fresh jalapeno to add additional heat to the bean dip
- For an extra 8th layer, add diced ripe avocado on top of the green onions for added flavor and texture.
- Use a piping bag when layering the ingredients for a uniform look to each layer.
- Drain the salsa in a sieve before layering to prevent the dip from getting runny and ruining the layers.
- For a spicier dip, try using hot salsa or pico de gallo instead of mild.
FAQ
How long can I keep any left-over dip?
Simply wrap each individual cup tightly and store in the refrigerator for up to 3 days.
Can I freeze the Seven Layer Dip?
I would not recommend it.
How long can I leave the dip at room temperature?
Since this contains sour cream, I would not recommend leaving it out longer than two hours. There is another benefit to making this in individual cups. You can keep your extra servings in the refrigerator until you are ready to serve them.
What size cup should I use?
I like using a 5 oz cup for the individual servings. You could use a larger 9 oz. cup if you’d prefer bigger servings.
Can I make this in a casserole dish?
You bet. I would suggest an 8 x 8. If you have a larger casserole dish, I would double the recipe.
What other types of cheese can I use?
A Mexican Cheese Blend is great or a pepper jack cheese would add more spice to the dip.
What if I don’t have taco seasoning?
You can mix up a homemade version: chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Seven Layer Bean Dip
Ingredients
Mexican Rice
- 2 Tbsp. canola oil
- 1 cup U.S. -grown medium grain rice
- 1 1/2 cups chicken broth
- 8 oz. can tomato sauce
- 1 tsp. chili powder
- 1 tsp. garlic salt
- 1/2 tsp. ground cumin
Seven Layer Bean Dip
- 15 oz. can refried beans
- 1 oz. packet taco seasoning
- 15 oz. guacamole (store-bought or homemade)
- 14 oz. sour cream
- 1 cup pico de gallo or salsa
- 1 1/2 cups cheddar cheese, shredded
- 1/2 bunch green onions, diced
- 1/2 cup diced tomatoes
- tortilla chips for serving
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the Mexican rice first: Heat the oil in a medium sized saucepan over medium heat.Add the rice and stir for 1-2 minutes. Add in the broth, tomato sauce and seasonings. Stir. Bring to a boil, turn the heat down to low and cover with a tight fitted lid. Cook for 20 minutes. Remove from heat and leave the lid on for another 5 minutes, then fluff with a fork. Allow the rice to cool before using it in the cups.2 Tbsp. canola oil, 1 cup U.S. -grown medium grain rice, 1 1/2 cups chicken broth, 8 oz. can tomato sauce, 1 tsp. chili powder, 1 tsp. garlic salt, 1/2 tsp. ground cumin, 1 oz. packet taco seasoning
- Assemble the cups: using a 5 oz. cup, layer in this order starting at the bottom: refried beans, guacamole, Mexican rice, sour cream, pico de gallo, cheese, and then toppings of choice for the final layer: I used green onions and diced tomatoes. You could also add black olives if you’d like.15 oz. can refried beans, 15 oz. guacamole (store-bought or homemade), 14 oz. sour cream, 1 cup pico de gallo or salsa, 1 1/2 cups cheddar cheese, shredded, 1/2 bunch green onions, diced, 1/2 cup diced tomatoes
- Serve with tortilla chips and enjoy!tortilla chips for serving
Video
Notes
- Storage: Simply wrap each individual cup tightly and store in the refrigerator for up to 3 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
