Layered Bean Dip
Adapted from ClearGourmet; the variations are from Andrea Meyers.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
- 28 ounces refried beans (I use black refried beans.)
- taco seasoning mix (below)
- 8 oz sour cream I use Daisy brand.
- 2 jars marinated artichoke hearts
- 2.25 ounces sliced black olives
- 2 green onions chopped
- 16 ounces grated cheddar cheese
- 8 ounces chopped tomatoes or salsa
- shredded lettuce
- guacamole optional
- 1 can green chilies optional
- corn chips or tortilla chips for dipping
TACO SEASONING MIX
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
Mix together the refried beans and the taco mix. Spread in the bottom of a 9 x 13-inch glass dish.
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.
Serve with corn chips or tortilla chips.
- 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 ounces 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.