Cajun Style 7-Layer Dip

Cajun Style 7-Layer Dip

Are you game-day ready, gang? Need an eye-popping appetizer that tastes as good as it looks and is guaranteed to steal the show? We’ve come up with a Cajun Style 7-Layer Dip that works as the perfect game-day treat whether you’re tail-gating outside or party-gaming at home with friends and family.

Traditional Tex-Mex 7-layer dip has been around for decades and traditionally calls for re-fried pinto beans, heavy sour cream (often mixed with cream cheese!) and jarred salsa. We’ve “Cajun-ized” the dish to feature spicy red kidney beans (thanks to  Blue Runner’s Creole Cream Style Red Beans) and fresh South Louisiana tomatoes and jalapeños—don’t forget several dashes of Tabasco!  Plus, we’ve “re-freshed” it to include a lower-cal seasoned Greek yogurt, homemade guacamole, and a spicy fresh pico de gallo. Dig in with your favorite sturdy chip and enjoy! 

What are the seven layers?


Beans are the foundation of this dish, the staple ingredient that holds it all together. Traditional Tex-Mex 7-Layer dip relies on re-fried beans, but we’ve  “Cajun-ized” our dip to include our favorite red kidney beans. No need to cook up a batch, Blue Runner’s Creole Cream Style Red Beans (we’ve used the Spicy version here for an extra kick) provide the ideal smooth texture and combination of seasonings. No need to add anything else to them (except maybe some Tabasco), they’e perfect as is with just the right amount of flavor & kick.


Seasoned Greek Yogurt

Sour Cream in a thin layer right over the beans makes up the second layer. We’ve swapped out the sour cream for plain Greek yogurt and added spicy chipotle and seasonings to reduce calories with absolutely no loss of flavor or texture.



Guacamole is spread over your dairy also in a thin layer. Although you can use store-bought if you absolutely have to, we urge you to make your own, even if you just mash up a couple of avocados and add some salt and lime juice — so much more fresh-tasting! For this recipe, we used a simplified version of our famous guacamole, but of course if you have the time, use the full version of our recipe.


Pico de Gallo

Salsa makes up the fourth layer. Traditional 7 layer dip relies on jarred salsa. We opted for fresh diced tomatoes instead and made a quick pico de gallo by adding some diced red onions, minced jalapeño, and cilantro.



Cheese is probably the next most important layer of this dish. You can use any kind you want, either packaged or grate your own (always better). We suggest a combination of two, we like sharp cheddar and Monterey Jack. Mexican cotija cheese would work well too.


Crunchy Greens

Shredded Lettuce is traditionally used for this top layer, usually shredded iceberg lettuce. We tried it this way, but it didn’t do much for us. Instead, and to add crunchiness, spice, and a touch of green, we opted for chopped green onion and a minced jalapeño, along with a sprinkling of fresh cilantro. So much better! 


Black Olives

Black Olives provide the final touch. We chopped up a can of Whole Foods pitted olives — you can use the ones from the salad bar as well. Think of this step as the place to add the toppings of your choice and get creative. We added more diced tomato, chopped green onions, minced jalapeño and cilantro.

blue runner beans seven layer dip

Tips for making cajun-style 7-layer dip

  • This dip needs a sturdy chip! Make sure to buy accordingly, or make your own homemade tortilla chips. It’s so easy. Buy a pack of your favorite corn tortillas and cut each one into sixths (cut in half, then cut each half into 3 triangles). Spray with oil and sprinkle with a little salt. Bake in a 350 degree oven until golden brown.
  • You can get creative with serving dishes. The Pioneer Woman uses a smallish platter with slightly curved sides. A glass bowl is another good option, if it’s not too big or deep. Or you could even use individual glass containers to give each person his or her own portion!
  • This dip is best eaten all in one sitting — sadly, leftover 7-Layer dip does not fare well in the fridge. So don’t make too much at one time, this is one time where it’s better to have too little than too much!

Cajun Style 7-Layer diP

August 16, 2019
: 10
: 30 min
: 30 min
: Easy


  • 1 16 oz. can Blue Runners Spicy Creole Red Beans
  • 2-3 dashes of Tabasco (or other hot sauce) (optional)
  • For the Seasoned Greek Yogurt
  • 1 cup plain Greek yogurt (I use 2 % but you can use non-fat or whole)
  • 1 tsp. Cajun seasonings or
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 2 tsp. chipolte sauce (from a can of chipotles in adobo)
  • 1 tbsp. fresh lime juice
  • 1 small clove garlic, grated
  • kosher salt to taste
  • For the Guacamole
  • 2 avocados, mashed
  • 1/2 tsp. cumin
  • 1 small clove garlic, mashed
  • 1 tbsp. lime juice
  • Couple of dashes of Tabasco
  • kosher salt to taste
  • For the Pico de Gallo
  • 2-3 Roma tomatoes, cored and seeded and diced
  • 1/4 red onion, diced
  • 2 tbsp. chopped cilantro
  • 1/2 jalapeño, minced
  • kosher salt
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • Black Olive and other Toppings:
  • 1/4 cup diced tomato
  • 1/2 jalapeno, minced
  • 2 green onions, white and green parts, diced
  • 1/4 cup sliced black olives
  • Step 1 To make life easier, assemble the ingredients for all layers, except the beans, in 6 individual bowls.
  • Step 2 Spread the beans evenly at the bottom of a glass dish. A glass pyrex baking dish works best to make sure the layers are optimally visible. I used a pyrex dish with an attached air tight lid.
  • Step 3 Mix thoroughly in a small bowl the Greek yogurt, seasonings, lime juice and crushed garlic. Add Kosher salt to taste. Spoon the yogurt mixture on top of the beans in a thin layer.
  • Step 4 Make a quick guacamole by mashing the avocados with a fork in a separate bowl, then mixing in the seasonings, lime juice, crushed garlic and a splash of Tabasco. Add Kosher salt to taste. Spread in an even layer on top of the yogurt layer.
  • Step 5 Make an easy pico de gallo by mixing the diced tomatoes, red onion and jalapeño in a separate bowl. Add the crushed garlic and kosher salt to taste. Spread the mixture in a layer on top of the guacamole. If your pico de gallo has liquid, make sure to drain it before adding it.
  • Step 6 Sprinkle the cheese on top of the pico de gallo. Lots of cheese!
  • Step 7 Add the toppings. Take a step back and eyeball the finished product. You may want to sprinkle on more cilantro as a final touch. Seal tightly and refrigerate until ready to eat.