Bring this 5 Layer Mexican Bean Dip to your next party. It’s a crowd-pleaser and great for summer, pool parties, BBQ, and the fourth of July.
I am a Mexican food lover!
It is soooooo cheesy and flavorful, more importantly, it goes oh so well with those Lime Margheritas! YUM! I recently made this recipe for a Pool Party and it was all gone before dinner. So here is the recipe for my famous 5 Layer Mexican Bean Dip.
5 layer Mexican bean dip is:
Vegetarian
Gluten-free option (use special gluten-free refried beans)
Delicious
Party Food
Great for Summer/Pool Party/Fourth of July/BBQ
Crowd Pleaser
how to make 5 layer mexican bean dip step by step?
Make the Beans
1. On medium heat, add the beans to a pot.
2. Add a ¼ cup sour cream. You can use this amount from the 24 ounce container you purchased.
3. Add taco seasoning and water.Stir well.
4. Cover and cook for 5 minutes until beans are cooked through.
5. Beans are done.Turn off the stove.
6. Pour the beans into a 9″x13″ glass tray. Spread evenly.
Chop the Veggies
7. Chop the tomatoes.
8. Drain the tomatoes for 10 minutes and in the meantime, chop the remaining veggies.
9. Chop the bell pepper and jalapeno.
10. Chop the scallions. Also chop the black olives (not shown).
11. Combine all the ingredients in a large bowl, including the tomatoes and black olives. (note: olives not shown).
12. Add the fresh cilantro and taco seasoning. Stir.
Assemble
13. Now assemble. Spread all the remaining sour cream over the beans.
14. Top with your favorite red or green sauce. You can even use taco bell’s sauce. You don’t want to use salsa, you need sauce here.
15. Top with most of the veggies reserving some for later.You will probably have some leftover.
16. Top with cheese. Garnish with a sprinkle of taco seasoning and veggies. Serve with nachos.
5 Layer Mexican Bean Dip (vegetarian, gluten-free option)
Ingredients
- <b>for the beans</b>
- 2 16 ounce cans Trader Joe's traditional refried beans
- 1/4 cup sour cream
- 1.5 tbsp taco seasoning I used Trader Joe's
- 1/4 cup cold water
- </br>
- <b>for the veggies</b>
- 1 entire bunch scallions chopped
- 5 plum tomatoes chopped
- 1 green bell pepper chopped
- One jalapeno deseeded & chopped
- 1 4 ounce can black olives, chopped
- handful of fresh cilantro chopped
- 1 tbsp taco seasoning
- </br>
- <b>assemble</b>
- 1 24 ounce container sour cream
- a generous drizzle of red or green sauce I used Yellowbird Serrano Sauce
- 1 12 ounce bag shredded Mexican cheese
Instructions
- On medium heat, add the beans to a pot.
- Add a 1/4 cup sour cream. You can use this amount from the 24 ounce container you purchased.
- Add taco seasoning and water.Stir well.
- Cover and cook for 5 minutes until beans are cooked through.
- Beans are done.Turn off the stove.
- Pour the beans into a 9"x13" glass tray. Spread evenly.
- Chop the tomatoes.
- Drain the tomatoes for 10 minutes and in the meantime, chop the remaining veggies.
- Chop the bell pepper and jalapeno.
- Chop the scallions. Also chop the black olives (not shown).
- Combine all the ingredients in a large bowl, including the tomatoes and black olives. (note: olives not shown).
- Add the fresh cilantro and taco seasoning. Stir.
- Now assemble. Spread all the remaining sour cream over the beans.
- Top with your favorite red or green sauce. You can even use taco bell's sauce. You don't want to use salsa, you need sauce here.
- Top with most of the veggies reserving some for later.You will probably have some leftover.
- Top with cheese. Garnish with a sprinkle of taco seasoning and veggies. Serve with nachos.
Notes
3.5.3226
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
The dip was amazing loved the texture and how fresh the chopped vegetables tasted.
This is such an easy and tasty dip.
Mimi
Thanks Mimi. Really appreciate the feedback.. I hope you tried it 🙂
Awesome Mexican Layer dip recipe. Thanks for sharing it with us.
Happy New Year.
Ohh that looks so good! I, too love Mexican foods, especially Mexican seasoned cheese. Nummy! I even sprinkle some on my frozen pizzas! lol! Happy New Year!
Thanks Velva – I hope you tried the recipe 🙂
Thanks Jj – Yes, seasoned Mexican cheese is awesome, I eat it just like that 🙂
Happy New Year!!!
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This was definately a crowd pleaser! I enjoyed it! A must for any Cinco de Mayo celebration!!
This tastes even better the next day!!
Can I make this dip day before the party?
@Anonymous – You sure can, it actually tastes better the next day. Just make sure you drain the tomatoes well so it isn't watery.
Thank you so much for your prompt response. I have recently discovered your blog and it is awesome!!!! I have already tried few things and absolutely LOVE it. Thanks again.
Hai Dear
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Aarthi
Hi Nisha, made this dip, turned out really good my husband and my girls really enjoyed it. Only thing different I did was put the pan in the oven for 5-10 minutes until the cheese melted. Overall very easy and nice recipe. Thank you for sharing your recipes.
Looks great!!
The dip looks yummy, I bet it tastes good too!!!
Made it for Super Bowl evening and it was super hit. We all loved the dip and it was all gone within minutes. 💕💕