Mexican Layered Bean Dip Recipes

5 LAYER MEXICAN DIP

Steps:

• Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
• Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
• Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

MEXICAN LAYER DIP

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

MEXICAN LAYERED BEAN DIP

Steps:

• Combine ingredients for pico de gallo in a medium sized mixing bowl and mix well.
• Place pico de gallo in refrigerator (it is best if you can leave the pico in the fridge over night to marinade, but not necessary).
• Preheat oven to 350 degrees.
• Take a medium-sized casserole dish and dump both cans of refried beans into the pan.
• Spread the beans out flat in the pan until there are no air pockets (or close to none) and so that the beans create a flat surface.
• Take your bag of Mexican shredded cheese, and dump the contents of the bag onto the beans.
• Spread the cheese so that it makes an even layer of cheese on top of the beans.
• Place the beans and cheese combination into the oven for 10 minutes or until cheese is just melted.
• After cheese has melted, remove dish from the oven and allow it to cool.
• Once the dish is cool, dump all of the contents of the tub of sour cream onto the cheese.
• With a spoon, spread the sour cream all over the cheese until it makes a flat, even layer.
• Take pico de gallo out of the fridge and dump it on top of the sour cream.
• Spread pico de gallo over the sour cream until it makes a flat, even layer.
• Dump the shredded lettuce on top of the pico de gallo.
• Spread the lettuce over the pico de gallo until it makes a flat, even layer.
• Top the lettuce with the slices of black olives.
• Serve with tortilla chips.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.