5 Layer Mexican Dip with Refried Beans
5 layer Mexican Dip with refried beans is easy, creamy, and spicy. This delicious party appetizer is made with a layer of refried beans followed by sour cream, taco sauce, veggies, and lots of shredded cheese. It's an easy make-ahead option for any party or potluck.
Servings: 10 servings
Ingredients
Make the Beans
- 16 ounce canned refried pinto beans I used Trader Joe's traditional
- 1/4 cup sour cream
- 1 1/2 tablespoon taco seasoning I used Trader Joe's
- 1/4 cup taco sauce I used Taco Bell hot sauce
- 1/4 cup cold water
For Veggie Mixture
- 1 cup scallions chopped
- 1 cup tomatoes chopped & drained
- 1 cup green bell pepper chopped
- 2 jalapenos with seeds chopped, remove seeds for less heat
- 1/4 cup black olives chopped
- 1/2 cup fresh cilantro chopped
- 1 1/2 tablespoon taco seasoning I used Trader Joe's brand
To Assemble
- add bean layer
- 12 ounces sour cream
- 1/4 cup taco sauce I like Taco Bell hot sauce
- top with veggie mixture
- 1 1/2 cups shredded Mexican cheese blend
To Garnish
- fresh cilantro chopped
- few scallions chopped
- few black olives sliced
- sprinkle of taco seasoning
Instructions
- Make the Beans. Add the canned refried beans to the pot, along with taco seasoning, taco sauce, sour cream, and water on medium heat. Stir and warm up for about 4-5 minutes until the beans are smooth and creamy. Pour the beans into a serving dish and allow to cool.
- Make the Veggie Mixture.TIP: Drain the tomatoes for 10 minutes to avoid a soggy dip. This helps and is key to making a good dip. Add drained tomatoes, green bell peppers, jalapenos, olives, cilantro, and taco seasoning to a large mixing bowl. Mix well and set aside.
- Assemble the Mexican Dip. Transfer the beans to a glass serving dish and spread. Once the beans are cooled, add large dollops of sour cream and spread. Top with Taco Bell mild/hot sauce. Spread the taco sauce. Top with the veggie mixture and spread evenly. Then top with a Mexican shredded cheese blend. Garnish with chopped cilantro, scallions, and a few olives as garnish. Sprinkle some taco seasoning. Refrigerate - for the best results, refrigerate for a few hours. Serve cold or at room temperature with tortilla chips and veggies (carrots, broccoli, celery).
Notes
This recipe was first published on January 3, 2010, and has been modified and updated.
- Tomatoes - Chop and then drain the tomatoes. This will prevent the tip from getting soggy.
- Beans - Once you prepare the beans, transfer them to the serving dish and let them cool. Once the beans are cool, then add the sour cream and spread.
- Refrigerate - Refrigerate the Mexican Dip for a few hours before serving for the best results. This allows all the flavors to marry together.
Nutrition
Calories: 176kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 605mg | Potassium: 200mg | Fiber: 3g | Sugar: 4g | Vitamin A: 893IU | Vitamin C: 20mg | Calcium: 265mg | Iron: 1mg