7-Layer Dip with Yogurt & Refried Beans

A healthier 7-layer dip in a large white bowl on a wooden board with blue corn chips.

7-Layer Dip with Yogurt & Refried Beans

This fantastic 7-layer dip is perfect for a party or game day! It's savory, delicious, and feeds a crowd. Made with yogurt, refried beans, shredded cheese, fresh avocados, and tomatoes it's a fresh and flavorful appetizer.

5 from 4 votes

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Prep Time: 20

Cook Time: 5

Additional Time: 5

Total Time: 30

Servings: servings

Author: Emily Wilson

Ingredients

1 can of refried beans
4 ounces canned diced green chiles
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon sea salt divided
¼ teaspoon ground black pepper
½ cup grated Monterey Jack cheese or Colby Jack
2 avocados
juice of 1 lime
1 ½ cups yogurt
1 tablespoon Tajin seasoning
1 cup of cherry tomatoes diced
¼ cup chopped cilantro

Instructions

Place the can of refried beans, diced green chiles, garlic powder, cumin, ½ teaspoon sea salt, and black pepper in a small saucepan over medium heat. Stir till combined and heat for 3 minutes till warmed.
Spoon the refried beans into a large low bowl or 9x11 glass pan.
Sprinkle the grated cheese on top of the refried beans in an even layer.
Mash the avocados in a bowl, add the remaining sea salt and lime juice, and stir till combined.
Spoon the mashed avocado over the cheese and spread it into a single layer.
Combine the yogurt and Tajin seasoning and stir till thoroughly combined. Spoon the yogurt mixture over the avocado and smooth into a single layer.
Top the dip with the diced tomatoes and cilantro.

Video

Notes

Storage - while it's best served fresh when the refried beans are still warm, you can save leftovers in the refrigerator for up to 3 days. Cover it tightly with plastic wrap. This recipe does not freeze well.

Preparation Tips - Taste each of the layers as you make them and add more salt as necessary.

Servings Instructions - I recommend serving this dip right after making it so the beans are still warm. Allow the dip to come to room temperature before serving; if you do make it ahead and keep it in the fridge. It should not sit out at room temperature longer than 4 hours.

Nutrition