Spicy Chipotle Seven Layer Dip

Spice up any party with this recipe for Spicy Chipotle Seven Layer Dip.

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A top down view of a pie plate full of Spicy Chipotle Seven Layer Dip topped with black olives sits next to baked tortilla chips and a soda.

I know there are lots and lots and LOTS of recipes for Seven Layer dip floating around out there. What’s different about my Spicy Chipotle Seven Layer Dip recipe is that it’s homemade, and can be adapted to fit your own taste. I’m always a bit dissatisfied with readymade seven layer dip purchased at the grocery store. It will be skimpy on the ground beef, and loaded up so much with sour cream that I can hardly taste anything else! By making your own at home, YOU are in charge of how much of your favorite ingredients go into your layer dip.

Refried beans being smashed in a skillet on a stove for Spicy Chipotle Seven Layer Dip.

Spicy Chipotle Seven Layer Dip is also extra tasty because you’ll get to make your own refried beans to include in the recipe, and let me tell you, these are the best beans you’ll ever have. They elevate this dip from bland to the bomb!

A side view close-up of Spicy Chipotle Seven Layer Dip showing all the layers.

The ground beef used in Spicy Chipotle Seven Layer Dip is seasoned with both chipotle and taco seasoning. That way it’s still familiar territory for your party guests, and extra delicious and spiced up to keep the excitement!

A big scoop of Spicy Chipotle Seven Layer Dip sits on a blue corn tortilla chip held up close to the camera.

I made up some seasoned baked tortilla chips to eat with this dip and it was phenomenal! Nothing beats homemade guys. You are going to love this recipe for Spicy Chipotle Seven Layer Dip!

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Spicy Chipotle Seven Layer Dip

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 8-10 Servings 1x


Spicy chipotle chile powder in the ground beef and refried beans makes a fun twist for your Seven Layer dip for the game day menu, party, or binge watching occasion. Make it spicy!


  • 3/4 pound ground beef
  • 3 tablespoons taco seasoning
  • 1 tablespoon and 1 teaspoon chipotle chile powder, divided
  • 3/4 cup water
  • 1/4 minced onion
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon cumin powder
  • 2 cloves of garlic, minced or pressed
  • 2 cans pinto beans or black beans, drained and rinsed
  • 1/2 cup chicken broth or stock (I always use water and chicken bullion powder)
  • 1/2 cup your favorite salsa
  • 12 ounces (1 and 1/2 cups) of your favorite guacamole
  • 1 cup of sour cream or mexican crema
  • 1/2 cup Cheddar or Mexican blend shredded cheese
  • 2.25 ounce can of sliced black olives
  • minced chives or scallions to garnish (optional)


  1.  Brown ground beef in a skillet over medium high heat. Add the taco seasoning, 1 tablespoon chipotle seasoning, and water. Stir and cook until most of the water is absorbed. Place ground beef in the bottom of a pie plate.
  2. Melt butter in same skillet over medium heat. Add onion and a pinch of salt. Cook onion for 3-5 minutes. Add cumin, 1/2 teaspoon chipotle chile powder, and garlic. Cook just for 30 seconds, then add the beans. Mix and mash the beans with a fork or potato masher until just a few bits of beans remain. Stir in the chicken broth to loosen the beans. Spread beans over ground beef mixture.
  3. Pour salsa over refried beans and spread evenly.
  4. Dollop spoonfuls of guacamole over the salsa and spread evenly.
  5. Dollop spoonfuls of sour cream over the guacamole and spread evenly.
  6. Sprinkle the cheese evenly over the sour cream, and place the sliced olives on top.
  7. Sprinkle with chives or scallions if desired. Can serve right away or be refrigerated for up to 3 days.
  • Prep Time: 30 minutes
  • Category: appetizer
  • Cuisine: American


  • Serving Size: 1/3 cup
  • Calories: 346
  • Sugar: 2 g
  • Sodium: 288 mg
  • Fat: 10.2 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 39 g
  • Fiber: 9.7 g
  • Protein: 24.6 g
  • Cholesterol: 49 mg

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