Barbecue Seven-Layer Dip

By: Hannah Lee Leidy
Barbecue 7 layer dip

Are you looking for a little bit of everything on the table at your next get-together? This is the recipe for you. This dip is loaded with beans, cheese, ground beef, and sour cream—but that’s just the beginning! Marry those classic seven-layer dip flavors with two types of barbecue sauce and dill pickle chips, and you’ve got the perfect combo for flavor lovers looking for their next adventure.

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  • 1½ pounds ground beef
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ¾ cup Sweet Dixie Bar-B-Que Sauce
  • 2 (16-ounce) cans vegetarian baked beans
  • 8 ounces sour cream
  • ⅓ cup Martin’s Alabama White Bar-B-Que sauce
  • 8-ounce package colby jack cheese, shredded
  • 1 cup dill pickle chips, roughly chopped
  • ½ medium-sized red onion, diced (about ½ cup)
  • ½ cup scallions, chopped, green parts only (about half a bunch)
  • 1 large bag ridged potato chips, for serving
  1. Heat a large skillet over medium-high heat and line a plate with paper towels. Add ground beef, black pepper, and salt to pan and cook, stirring occasionally, until browned and cooked through, about 6 minutes. 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.
  2. Meanwhile, pour beans into a colander and let sit for at least 5 minutes, allowing excess liquid to drain off. Do not rinse.
  3. In a medium-sized bowl, mix together sour cream and Alabama white sauce.
  4. Spread beans on 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 ground beef mixture.
  5. Sprinkle chopped pickles, red onion, and scallion on top and serve with potato chips.

  • Recipe By
    Pat Martin of Martin's Bar-B-Que Joint in Nashville
  • Contributing City
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