Mexican 8 Layer Dip

Heather Dessinger

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Eight Layer Dip Recipe

As many of you know, I am very, very pregnant. Pretty soon hummingbirds are going to get their center of gravity confused and start orbiting my midsection, I just know it.

Right now I’m all about satisfying, easy meals that are also nourishing. This 8 Layer Dip fits the bill, and you can easily make double batches of the meat/beans and freeze the extra for an easy meal later on.

Mexican 8 Layer Dip
Eight Layer Dip Recipe
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4.50 from 4 votes

8 Layer Dip

Course Appetizer
Cuisine Mexican
Keyword dips, game day snacks, party food
Servings 8 people
Calories 5397kcal



Black Beans With Cumin:

  • 3 cups black beans (rinsed)
  • 1 onion (chopped)
  • ½ fresh jalapeno pepper (seeded and chopped)
  • 2 ½ tsp unrefined sea salt
  • 1 ¾ tsp black pepper
  • 3 tsp cumin (ground for beans)
  • 3 tsp chili powder
  • 9 cups water
  • 4 tbsp whey (you can sub lemon juice or apple cider vinegar)


Preparing The Black Beans With Cumin:

  • Place beans in the crockpot or a bowl, add 8 cups of warm water and the whey, apple cider vinegar or lemon juice. Soak overnight (8-12 hours).
  • Pour beans into a colander, rinse with filtered water, then place them back into the crock pot.
  • Place onion, jalapeno pepper, salt, pepper, cumin and chili powder in the crockpot. Cover with water. They should be nice and plump already from soaking and so will not expand much, but make sure they are well-covered. Set on high for 8 hours.
  • Once the beans are tender, strain them and reserve the liquid. Use a potato masher or mallet to mash the beans. If they are too dry, add some of the reserve liquid.
  • Add more salt if needed.

Preparing & Layering The Dip:

  • Mash avocados with juice of two lemons and a little salt and pepper. Set aside.
  • Warm coconut oil, ghee, tallow or lard in a pan over low/medium heat.
  • Add ground beef, salt;, pepper and 2 tsp cumin and sautee until cooked through. Place it in your serving dish.
  • Layer refried beans on top of the ground beef.
  • Add cheese, sour cream, tomatoes, onions and cilantro.
  • Top with mashed avocado and you’re done!


Calories: 5397kcal | Carbohydrates: 324g | Protein: 240g | Fat: 382g | Saturated Fat: 116g | Cholesterol: 594mg | Sodium: 7350mg | Potassium: 11976mg | Fiber: 159g | Sugar: 42g | Vitamin A: 8237IU | Vitamin C: 370mg | Calcium: 1866mg | Iron: 43mg

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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24 thoughts on “Mexican 8 Layer Dip”

  1. I have made this (a variation) for years! LOVE IT! Thanks for the reminder. I need to make a batch. btw…I feel your pain. I am very pregnant too, 37 weeks for that matter.

  2. I make a big pot of refried beans every week, but I actually re-fry them. As in, after they’re cooked & mashed, I spoon them into a giant skillet full of a stick of melted butter (from grass-fed cows!) and leaf lard (from pastured hogs!). They’re a lot more filling this way because of all that fat. Then I just use my big batch of refried beans in a couple of meals — fast lunches & dinners like this one!

  3. Your dream reminded me of a song by a band named Five Iron Frenzy- called One Girl Army. =) Made me laugh.

  4. I made a slightly modified version of this tonight (I didn’t make my own refried beans), and it was so yummy. Thanks for the great dinner idea!

  5. To up the nutrition, cook the taco meat using bone broth like you would with water when making tacos. To up it even more, puree a small amount of liver in the bone broth and use a homemade taco seasoning mix (the stronger flavor of taco seasoning will help cover the liver taste).

  6. Hi Heather! I came across this recipe in trying to meal-plan and I’m just wanting to clarify – the ingredients that go in the slow-cooker with the beans are:
    1 onion (chopped)
    1/2 fresh jalapeno pepper (seeded and chopped)
    2 1/2 tsp unrefined sea salt (Click here to order sea salt)
    1 3/4 tsp black pepper
    3 tsp cumin (ground) (for beans)
    3 tsp chili powder

    Is that right? I already have soaked black beans in the freezer which I could thaw and mash and add the above ingredients to, and then proceed with the ground beef portion, right? Thanks!

    • Hi Megan! I recently switched over to a program that makes my recipes printable, but it sure did make this one confusing by adding what was essentially two recipes together. You are correct in which ingredients should go in the crockpot – I’ve updated the instructions to hopefully make it more clear. 🙂

  7. Hey!
    Thank you for the recipe, I think my family would love this, but as a Swedish UK dweller I don’t know my tex-mex food so well.., how do you serve this? In individual bowls, one big dish, what accompaniments etc. Reply would be much appreciated!

  8. Hello. This sounds and looks great, but do avocados freeze well? I don’t even have good luck keeping guacamole in the fridge overnight and have never tried to freeze it. Just curious….thanks.

    • No, they don’t! It should say somewhere in the instructions just to freeze the meat and beans, then add the fresh stuff when you’re ready to serve. I did recently change my recipes sections, so maybe it was deleted somehow. Checking now . . .

  9. I feel your pain-literally. I am 36 weeks and SO over making gourmet meals at this point. If I didn’t have a 3yo to look after and feed properly, we’d probably be eating out more and eating more crap. I have given in to the fact that every meal needs to be complex, and like you, focus on spending time with my daughter and hubby when he’s home. This recipe sounds delish and I’ve been on a mission to make some meals ahead of time to freeze for after baby comes. Hope you are feeling well! Can’t wait to hear how your birth goes 🙂 Blessings!

  10. Yeah! I was just looking for a recipe for Mexican dip. I’m excited to try the black beans on their own too. Any chance you have a recipe for Mexican rice? 🙂

  11. I like the name. It gives credit to the Mother sounds like. If not for Mom’s there sometimes would not be fixed or purchased.

  12. This is a big staple in our house – everyone loves it! I have found that if I make the guacamole with lots of lime and make it one of the middle layers (not the top), then it will keep overnight in the fridge and we can have it for lunch the next day 🙂