Layered Bean Dip
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 8 servings
Adapted from ClearGourmet; the variations are from Andrea Meyers.
  • 1 (28 oz) can refried beans (I use black refried beans.)
  • 1 pkg powdered taco mix (or make your own, recipe below)
  • 8 oz sour cream (I use Daisy brand.)
  • 2 jars marinated artichoke hearts
  • 1 (2.25 oz) can sliced black olives
  • 2 green onions, chopped
  • 16 oz grated cheddar cheese
  • 8 oz chopped tomatoes or salsa
  • shredded lettuce
  • guacamole (optional)
  • 1 can green chilies (optional)
  • corn chips or tortilla chips for dipping
  1. Mix together the refried beans and the taco mix. Spread in the bottom of a 9 x 13-inch glass dish.
  2. Add layers of ingredients in the following order: sour cream, artichoke hearts, black olives, green onions, cheddar cheese, tomatoes, and lettuce. Garnish with guacamole and green chilies if desired.
  3. Serve with corn chips or tortilla chips.
More Information

9 x 13-inch glass dish


I often use cilantro leaves instead of the lettuce for an extra bit of flavor.

I prefer to put the tomatoes on top for some nice color. I also remove the seeds and juices so that the dish keeps a little longer, which is helpful if you prepare this several hours in advance.

You can also use about 8 oz of a chunky salsa instead of tomatoes if you want a different flavor.

You can cut the recipe in half and serve it in a glass pie plate.

If you do not keep taco mix on hand, you can make your own using the following recipe.

Taco Seasoning Mix

1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground oregano
1 teaspoon sugar
1/2 teaspoon salt

Put all spices in a bowl and stir until combined. Makes the equivalent of one pouch taco seasoning mix.
Recipe by Andrea Meyers at