side angle view of vegan 7 layer mexican bean dip in a white dish surrounded by tortilla chips.

A great dip to gather around, serve this for get togethers or enjoy all by yourself.




Beans: In a small mixing bowl, add refried beans and mash well, add cumin, chipotle powder and 1/4 cup of water, mix well to combine. The water will help make the beans creamy so they aren’t too thick for dipping, add a little extra water as needed. If you prefer, heat the bean mixture over low until warmed through before assembly.

Assemble: In a pie dish (or shallow dish of choice), start layering with the beans, spreading to the edges, add a layer of sour cream, than sprinkle with black beans and corn. Next, add the pico de gallo and salsa, top with olives and avocado. Add a squeeze of lime over top and enjoy this festive and delicious dip!

Leftovers can be stored in the refrigerator for 2 – 3 days in a covered container.


All the ingredients to prepare this fiesta dip were found at my local Sprouts, and many were Sprouts brand products.

If you prefer, mash the avocado and add a squeeze of lime and pinch of salt for a quick guacamole.

Make homemade Instant Pot Refried Beans or these Slow Cooker Refried Beans to use in place of canned. No need to flavor these homemade beans as they are full of delicious flavor!

Make your own Cashew Sour Cream if you prefer.

Add a light layer of shredded lettuce for added freshness.