Barbecue 7 Layer Dip

Barbecue Dip

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  • 1.5 lbs ground beef
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 2 16-ounce cans vegetarian baked beans
  • 3/4 cup Sweet Dixie Bar-B-Que Sauce
  • 8 ounce package Colby Jack cheese, shredded
  • 8 ounce sour cream
  • 1/3 cup Alabama White Bar-B-Que sauce
  • 1 cup dill pickle chips, roughly chopped
  • 1/2 cup green onions, chopped, green parts only (about half a bunch)
  • 1/2 medium-sized red onion, diced (about 1/2 cup)
  • 1 large bag ridged potato chips
  1. Heat a large skillet over medium-high heat. Add ground beef, black pepper, and salt to pan and cook, stirring occasionally until browned and cooked through, about 6 minutes.
  2. Remove beef from skillet, draining off any excess fat, and cool slightly on a paper towel-lined plate. Return beef to pan and mix with Sweet Dixie sauce.
  3. Pour beans into a colander and let sit for at least 5 minutes, allowing excess liquid to drain off. Do not rinse.
  4. In a medium-sized bowl, mix together sour cream and Alabama White sauce.
  5. Spread beans on the bottom of a two-quart container in an even layer. Pour sour cream mixture on top and spread until even. Top with an even layer of shredded cheese, followed by the ground beef mixture.
  6. Sprinkle chopped pickles, red onion, and scallions on top in that order.

Enjoy with thick, ridged potato chips or tortilla chips.

  • Pat Martin, Martin's Bar-B-Que Joint, Nashville

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