Layered Mexican Dip

  • serves 24


18 Ratings
Directions for: Layered Mexican Dip


1 14 oz can refried beans

1 ¼ cup light sour cream

½ tsp ground cumin

½ tsp salt

¼ tsp hot pepper sauce

2 avocados

⅓ cup finely chopped onion

2 Tbsp lime juice

¼ tsp hot pepper flakes

2 cup shredded Cheddar cheese

2 tomatoes, chopped

⅓ cup sliced green onions

½ cup sliced pitted black olives


1. In bowl, stir together refried beans, 1/4 cup of the sour cream, cumin, 1/4 tsp of the salt and hot pepper sauce; spread in 12-inch round serving dish that is at least 1 1/2 inches deep.

2. Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup of the remaining sour cream and remaining salt; spread over refried bean layer. Top with remaining sour cream.

3. Starting at outer edge, garnish with concentric rings of cheese, tomatoes, green onions and olives. (Make-ahead: Cover and refrigerate for up to 24 hours.)

See more: Cheese, Herbs, Olives, Beans, Vegetables, Eggs/Dairy, Mexican, Side, Party Favourites, No-Cook


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