Layered Bean Dip
; the variations are from Andrea Meyers.
artichokes, avocado, beans, cheddar cheese, chiles, dip, gluten free, sour cream, vegetarian
9 x 13-inch glass dish
refried beans (
I use black refried beans
taco seasoning mix (below)
I use Daisy brand
jars marinated artichoke hearts
sliced black olives
grated cheddar cheese
chopped tomatoes or salsa
can green chilies
corn chips or tortilla chips for dipping
TACO SEASONING MIX
Put all taco seasoning spices in a bowl and stir until combined. Makes the equivalent of one pouch taco seasoning mix.
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.
You can find this recipe at https://andreasrecipes.com.