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January 3, 2010 16 Comments

5 layer Mexican Bean Dip (vegetarian, gluten-free option)

Bring this 5 Layer Mexican Bean Dip to your next party. It’s a crowd pleaser and great for summer, pool party, BBQ, and fourth of July.

I am a Mexican Food lover!
5 layer Mexican Bean Dip

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

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.


 
Print Pin

5 layer Mexican Bean Dip (vegetarian, gluten-free option)

Bring this 5 Layer Mexican Bean Dip to your next party. It's a crowd pleaser and great for summer, pool party, BBQ, and fourth of July.


Course Appetizers
Cuisine Mexican
Prep Time 40 minutes
Total Time 40 minutes
Servings 12 servings
Author Nisha @ honeywhatscooking


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

* for gluten-free - beans are naturally gluten-free, however if you want use canned refried beans that are specifically gluten-free.
3.5.3226
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 

DID YOU MAKE THIS RECIPE?
Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.
I love seeing your creations!

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Filed Under: Appetizers, BBQ Weekend, Beans & Lentils, Bell Peppers, Cheese, Christmas, Gluten-Free, Jalapeno, Mexican, Recipes, Scallions, Sour Cream, Spring, Summer, Thanksgiving, Tomatoes, Vegetarian, Winter Tagged With: Recipes

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Reader Interactions

Comments

  1. Jhiane says

    January 3, 2010 at 5:35 am

    The dip was amazing loved the texture and how fresh the chopped vegetables tasted.

    Reply
  2. Mimi says

    January 4, 2010 at 3:13 pm

    This is such an easy and tasty dip.
    Mimi

    Reply
  3. ngs says

    January 4, 2010 at 4:50 pm

    Thanks Mimi. Really appreciate the feedback.. I hope you tried it 🙂

    Reply
  4. vincent says

    January 4, 2010 at 6:25 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
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    Reply
  5. Velva says

    January 4, 2010 at 7:49 pm

    Awesome Mexican Layer dip recipe. Thanks for sharing it with us.

    Happy New Year.

    Reply
  6. Jj says

    January 4, 2010 at 9:14 pm

    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!

    Reply
  7. ngs says

    January 4, 2010 at 11:18 pm

    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!!!

    Reply
  8. Cynthia says

    January 7, 2010 at 5:49 pm

    This was definately a crowd pleaser! I enjoyed it! A must for any Cinco de Mayo celebration!!

    Reply
  9. ngs says

    January 8, 2010 at 3:35 am

    This tastes even better the next day!!

    Reply
  10. Jane Kaylor says

    January 26, 2011 at 3:12 am

    Thanks for the recipe!!! Love it

    btw, bird nest is made up of about 58% soluable proteins…the highest amoung all food and even synetic protein powders

    it greatly increase tissue regeneration
    sources taken from the internet

    http://en.wikipedia.org/wiki/B…
    hongkong-bird-nest.50webs.com/…
    http://www.euyansang.com/

    Reply
  11. Anonymous says

    June 27, 2011 at 5:08 pm

    Can I make this dip day before the party?

    Reply
  12. honeywhatscooking says

    June 27, 2011 at 7:07 pm

    @Anonymous – You sure can, it actually tastes better the next day. Just make sure you drain the tomatoes well so it isn't watery.

    Reply
  13. Anonymous says

    June 27, 2011 at 8:21 pm

    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.

    Reply
  14. Aarthi says

    July 5, 2011 at 6:44 am

    Hai Dear

    This looks yummy….you have a lovely blog…Please check out my blog..It is for food lovers and person who love to cook..You could find so many recipes that you can easily try at home..I update this blog on a regular basis…So please follow me and motivate me..Thank you
    http://yummytummy-aarthi.blogspot.com

    Aarthi

    Reply
  15. Anonymous says

    October 1, 2012 at 4:32 pm

    Looks great!!

    Reply
  16. ShibiThomas says

    November 5, 2012 at 6:00 pm

    The dip looks yummy, I bet it tastes good too!!!

    Reply

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