This Crockpot Seven Layer Dip is the ultimate party food—warm, melty, and perfectly layered in your slow cooker. It’s a crowd-pleasing classic that stays dippable for hours, making hosting effortless. Just set it and forget it while the Crockpot works its magic.
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Why You’ll Love This Crockpot Seven Layer Dip
- Effortless entertaining: The slow cooker does all the work after layering.
- Deep, melded flavors: Gentle heat blends beans, seasoning, and cheese beautifully.
- Perfect texture: Every scoop delivers melted cheese and creamy beans.
- Total crowd-pleaser: A nostalgic, universally loved party classic.
Ingredients & Tools
- 2 cans (16 oz each) refried beans
- 1 packet (1 oz) taco seasoning mix
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded sharp cheddar cheese, divided
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup pico de gallo or fresh salsa, drained
- 1 can (4 oz) sliced black olives, drained
- 3 green onions, thinly sliced
- 1-2 jalapeños, sliced (optional, for heat)
Tools: A 4-6 quart slow cooker (crockpot), a rubber spatula for spreading layers
Notes: The quality of your refried beans really matters here—they form the foundation. I prefer the traditional kind, but vegetarian works great too. And don’t skip draining the salsa and olives; a little extra liquid can make the dip too runny.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 9 g |
| Fat: | 18 g |
| Carbs: | 20 g |
| Fiber: | 5 g |
Serves: 10-12 | Prep Time: 20 minutes | Cook Time: 2 hours (on LOW) | Total Time: 2 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Drain those wet ingredients. This is the single most important tip for a perfect dip texture. If your pico de gallo or salsa is too watery, the excess liquid will seep into the layers. Give it a good strain in a fine-mesh sieve before using.
- Warm your refried beans first. It might sound like a small thing, but if your refried beans are straight from the fridge, they can be stiff and difficult to spread smoothly. Let them sit out for 15-20 minutes, or give them a quick zap in the microwave to make them more pliable.
- Shred your own cheese. I know, it’s an extra step. But pre-shredded cheese is coated with anti-caking agents that can prevent it from melting as smoothly and beautifully as a block you shred yourself. The texture difference is noticeable.
- Layer with confidence, not pressure. When you’re spreading the sour cream layer over the beans, don’t press down too hard. Use a light touch and a small offset spatula or the back of a spoon to gently create an even layer without mixing the two.
How to Make Crockpot Seven Layer Dip
Step 1: In a medium bowl, combine the refried beans and the entire packet of taco seasoning. Mix it really well until the seasoning is fully incorporated and the beans have a uniform color. This is your flavor base, so take a moment to make sure there are no dry pockets of seasoning. The mixture will smell fantastic already.
Step 2: Spread the seasoned bean mixture evenly into the bottom of your slow cooker insert. Use a rubber spatula to press it into a smooth, compact layer. You want a solid foundation, so make sure it reaches the edges. This layer shouldn’t be too thick—about half an inch to three-quarters of an inch is perfect.
Step 3: In another bowl, stir together the sour cream and mayonnaise until they’re completely smooth and creamy. This combination creates a rich, tangy layer that cuts through the heaviness of the beans. Carefully dollop this mixture over the bean layer, then gently spread it out to the edges, being careful not to dig into the beans beneath.
Step 4: Now, sprinkle one and a half cups of the shredded cheddar cheese over the sour cream layer. You’ll notice the cheese will mostly cover the white layer, and that’s fine. We’re saving a half cup for a final garnish later. The cheese will melt and act as a barrier between the warm layers and the fresh toppings.
Step 5: Evenly scatter the rinsed black beans over the cheese. Then, spoon the well-drained pico de gallo or salsa over the black beans. Try to distribute it as evenly as possible so every scoop gets some of that fresh, tomato-y goodness.
Step 6: Place the lid on the slow cooker and cook on LOW for 2 hours. The goal here is not to “cook” it in the traditional sense, but to heat it through so the cheese is melted and the dip is warm all the way to the center. You’ll know it’s ready when you peek and see the cheese is completely bubbly.
Step 7: Once the cooking time is up, turn off the slow cooker. Now, add your fresh, cold toppings. Sprinkle the remaining half cup of cheddar cheese, followed by the sliced black olives, green onions, and jalapeños (if using). This keeps the fresh elements crisp and vibrant, providing a lovely contrast to the warm dip underneath.
Step 8: Serve it directly from the crockpot, with the lid off or set to the WARM setting. Provide a sturdy spoon for serving and a big bowl of sturdy tortilla chips on the side. The dip will stay at the perfect temperature for your entire party.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Not recommended—the dairy and fresh toppings don’t freeze well.
- Reviving: Reheat portions in the microwave for 60–90 seconds until warm.
Serving Suggestions
Complementary Dishes
- Grilled Chicken or Steak Fajita Skewers — The smoky, savory char from the grill is a fantastic counterpoint to the creamy, cool elements of the dip. It turns your snack spread into a full-fledged feast.
- A Simple Corn and Black Bean Salad — This adds a fresh, zesty, and slightly sweet component that lightens up the plate and complements the Mexican-inspired flavors beautifully.
- Mini Taco Cups or Taquitos — Doubling down on the theme is never a bad idea. These handheld bites continue the flavor journey and give guests more textural variety.
Drinks
- A Crisp, Limey Mexican Lager — The clean, refreshing bubbles and hint of citrus cut through the richness of the cheese and beans perfectly. It’s a classic pairing for a reason.
- Spicy Margarita — A little heat from a tajín rim or muddled jalapeño in the drink echoes the spice in the dip and creates a really fun, synergistic experience.
- Agua Fresca (Watermelon or Hibiscus) — A non-alcoholic option that’s wonderfully refreshing and fruity, cleansing the palate between delicious, cheesy bites.
Something Sweet
- Churro Bites with Chocolate Dipping Sauce — You’re already in a Mexican food mood, so lean into it! The cinnamon sugar and warm, fried dough are the ideal sweet ending after all that savory goodness.
- Tres Leches Cake — This moist, milky cake is light enough to enjoy after a hearty snack and feels celebratory. It’s a crowd-pleasing dessert that feels special.
- Mango Sorbet
Crockpot Seven Layer Dip
Make the best Crockpot Seven Layer Dip for your next party! This easy, warm, and cheesy appetizer is a guaranteed crowd-pleaser. Get the simple recipe here!
Ingredients
For the Ingredients
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2 can refried beans (16 oz each)
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1 packet taco seasoning mix (1 oz)
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1 cup sour cream
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1 cup mayonnaise
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2 cup shredded sharp cheddar cheese (divided)
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1 can black beans (15 oz, rinsed and drained)
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1 cup pico de gallo or fresh salsa (drained)
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1 can sliced black olives (4 oz, drained)
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3 green onions (thinly sliced)
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1-2 jalapeños (sliced, optional for heat)
Instructions
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In a medium bowl, combine the refried beans and the entire packet of taco seasoning. Mix it really well until the seasoning is fully incorporated and the beans have a uniform color.01
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Spread the seasoned bean mixture evenly into the bottom of your slow cooker insert. Use a rubber spatula to press it into a smooth, compact layer.02
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In another bowl, stir together the sour cream and mayonnaise until they’re completely smooth and creamy. Carefully dollop this mixture over the bean layer, then gently spread it out to the edges, being careful not to dig into the beans beneath.03
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Sprinkle one and a half cups of the shredded cheddar cheese over the sour cream layer.04
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Evenly scatter the rinsed black beans over the cheese. Then, spoon the well-drained pico de gallo or salsa over the black beans.05
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Place the lid on the slow cooker and cook on LOW for 2 hours.06
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Once the cooking time is up, turn off the slow cooker. Sprinkle the remaining half cup of cheddar cheese, followed by the sliced black olives, green onions, and jalapeños (if using).07
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Serve it directly from the crockpot, with the lid off or set to the WARM setting.08
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