Layered Bean Dip - Andrea Meyers

Layered Bean Dip

Adapted from ClearGourmet; the variations are from Andrea Meyers.
Course Appetizer
Keyword artichokes, avocado, beans, cheddar cheese, chiles, dip, gluten free, sour cream, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Andrea Meyers



  • 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


  • 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



  • 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.