Are you a fan of party dips? Then this Layered Bean Dip is your go-to recipe. It’s just about the easiest dip to make at a party, and the best part is that it requires no cooking at all. Simply assemble the ingredients and start layering them.
All the contrasting flavors from the veggies and cheese complement each other well. Put this colorful dip on the table and watch it disappear!
If I was asked to create one appetizer for my party, then it has to be the Layered bean dip. It’s everyone’s favorite and a must-have at my party.
So what’s so good about this layered refried bean dip?
It has got everything you could possibly want in your appetizer: flavor, color, healthy, creamy, cheesy, and full of goodness. Once you start digging in this dip, it’s difficult to walk away from it without having another bite.
So, next time, if you are short on time but need to make a perfect appetizer for your football gathering or tailgate party, then this easy layered bean dip is your recipe.
All you need is ten minutes to stir all the ingredients together, and voila you are all set!
Ingredients required to make a Layered Bean Dip!
This dip is made up of 7 layers. The layers can be modified and adjusted to your liking.
- Refried Beans mixed with sour cream: is the foundation of this dip
- Sour Cream
- A generous layer of shredded lettuce
- Shredded Cheese – a low-fat blend of mozzarella, cheddar, and Monterey Jack cheeses
- Layer of Red Bell Peppers
- Red Onions
- Scallions
- Black Olives
Feel free to swap any of the toppings out for your favorite ones. Some other options are: jalapenos, a layer of sofritas (crumbled tofu cooked in Mexican spices), guacamole, or a layer of salsa in between refried beans and lettuce will be equally delicious!
How do you make a layered Nacho bean dip recipe?
Making this layered bean dip is super easy. Shop and gather all your favorite toppings. Once you have everything ready, all that remains is assembling.
1. This layered bean dip starts by whisking refried beans, sour cream, salt, and taco seasonings together in a bowl.
A Protip: Mixing it with an electric beater will speed up the process, and the bean mix will have a creamy consistency.
2. Generously top the layered bean layer with shredded lettuce.
3. If you choose to add guacamole, then layer it between the bean and shredded lettuce layer to avoid discoloration.
4. The next layer is shredded cheese followed with red bell pepper layer. Feel free to exchange red for yellow or green bell pepper.
5. Add the other layers of red onions and scallions.
6. Finally, finish the dip off with sliced black olives. If you love some heat, then add diced jalapenos to the dip.
7. Time to chill the layered bean dip tray. Chilling the dip for an hour or more will enhance the flavors more.
CAN THIS LAYERED BEAN DIP BE MADE AHEAD OF TIME?
Of course! This layered bean dip can be made at least 3-4 hours before serving. Assemble the dip and cover the tray properly with a plastic wrap. Store in the refrigerator to chill.
How Long does refried bean layer dip last?
If prepared as is (without any swaps), then this dip will last for 2-3 days in the refrigerator. Cover it tightly with a plastic wrap and store in the refrigerator. After 2-3 days, the lettuce will start to lose its color and start wilting.
But if guacamole or salsa is added to the dip, then it will ONLY last for up to 24 hours in the fridge. After that, the moisture from these layers will make the dip watery and unappetizing.
Other ways to finish the leftover dip!
- Layer your tacos
- Enchiladas
- Quesdillas with this dip. Add some extra cheese, bake until cheese melts and enjoy!
Can’t say enough good things about layered bean dip, it’s:
- Easy to assemble
- Comes together with a handful of ingredients
- Colorful
- Healthy
- Creamy and delicious
- Loaded with flavor and
- So addictive. Devour and taste for yourself!
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try these other no-cook options:
- Colorful corn salsa
- Roasted Red Bell Pepper and Chickpea Hummus
- Pumpkin Ranch Tortilla Pinwheels
- Easy Avocado Bruschetta
ORIGINALLY PUBLISHED ON FEBRUARY 6TH, 2016. UPDATED AND POSTED THE RECIPE AGAIN ON SEPTEMBER 19TH, 2019 WITH BETTER PICTURES AND TIPS!
Layered Bean Dip
Tools And Equipment
Ingredients
FOR MASHED BEANS
- 2 cups Refried beans
- 1 cup Sour Cream
- 1 teaspoon Taco Seasoning
- Salt to taste
- 1½ cup Shredded Lettuce
- ½ cup Finely shredded cheese blend A blend of mozzarella, Cheddar and Monterey Jack cheeses
- ¼ cup Red Bell pepper
- ¼ cup Red Onions
- ¼ tablespoon Scallions chopped
- 3 tablespoons Sliced Black Olives
SERVE WITH
- – – Gluten-free Tortilla chips
Instructions
- Transfer the refried beans to a large mixing bowl. Add sour cream, taco seasoning, and salt. Whisk to combine. OTHER OPTION: you can use yogurt instead of sour cream.
- Transfer this mixture on to a serving tray or plate. This is the first layer.
- Followed by- a) Shredded lettuce.b) the shredded cheese layer, c) red bell peppers, d) red onions,e) scallions, andf) black olives.
- Time to chill the dip tray. Chilling the dip for an hour or more will enhance the flavors more.
- Bring it out to the table and its time to dig in friends. Pair it with a bag of tortilla chips and watch it disappear!
Recipe Notes Want to make Refried beans from Scratch? Wash and soak Kidney beans/Rajma. After that pressure cook them till they are soft. Drain all the water and toss them in mixer/food processor along with onion and salt and grind till it becomes a paste.  It will look like a thick paste.  Proceed with the rest of the recipe as instructed. |
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. Nutrition InformationCalories: 100kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 377mg | Potassium: 67mg | Fiber: 2g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 1mg |
