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Layered Bean Dip

This creamy, flavorful layered bean dip combines refried beans, guacamole, sour cream, cheese, and fresh toppings in gorgeous layers. Perfect for game day gatherings or potlucks, it's easy to assemble with no cooking required and serves 8 to 10 people.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 people
Course: Appetizer
Cuisine: Mexican-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • One 16-ounce can of refried beans or one and a half cups homemade
  • One tablespoon of taco seasoning or chili powder
  • Two ripe avocados
  • One tablespoon of fresh lime juice
  • One cup of sour cream
  • One cup of salsa mild or spicy, your choice
  • Two cups of shredded cheddar or Mexican blend cheese
  • One cup of diced tomatoes fresh, drained if juicy
  • One-half cup of diced red onion
  • One-quarter cup of fresh cilantro chopped
  • One-quarter cup of sliced black olives
  • Salt and pepper to taste

Equipment

  • One 9-inch round or 8x8-inch square shallow baking dish or bowl
  • Measuring cups and spoons
  • A fork or potato masher
  • A knife for chopping toppings
  • A cutting board
  • A small mixing bowl
  • A rubber spatula or spoon for spreading layers

Method
 

  1. Open your can of refried beans and empty it into a small mixing bowl.
  2. Stir in one tablespoon of taco seasoning or chili powder, mixing until the seasoning is evenly distributed throughout the beans.
  3. Taste the beans and adjust salt if needed before spreading.
  4. Using a rubber spatula, spread the seasoned bean mixture evenly across the bottom of your shallow baking dish.
  5. Press down gently to create a smooth, compact layer about one-quarter inch thick.
  6. Cut your avocados in half, remove the pit, and scoop the flesh into a small bowl.
  7. Mash the avocado with a fork until slightly chunky.
  8. Drizzle the lime juice over the mashed avocado immediately and toss gently to combine.
  9. Spread the mashed avocado mixture evenly over the bean layer using your spatula, about one-quarter inch thick.
  10. Spoon the sour cream over the guacamole layer and spread it into an even, thin layer.
  11. Pour your salsa over the sour cream layer and spread it evenly with a spatula or the back of a spoon.
  12. If your salsa is watery, drain some liquid first to keep the layers from getting soggy.
  13. Sprinkle the shredded cheese evenly over the salsa layer, covering it completely with about two cups of cheese.
  14. Arrange the diced tomatoes, red onion, black olives, and fresh cilantro on top of the cheese in a decorative or casual scatter.
  15. Make this dip two to four hours before serving and cover it loosely with plastic wrap for best flavor melding.

Notes

Use a shallow dish for layering and serve with sturdy tortilla chips. Add fresh toppings just before serving if making ahead. Store leftovers covered in the refrigerator up to three days. Dip can be frozen without fresh toppings for up to one month. Reheat gently or serve cold.