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Southwest Layered Bean Dip

Southwest Layered Bean Dip

A crowd-pleasing summer dip with layers of refried beans, guacamole, sour cream, cheese, and fresh toppings. Perfect for BBQs, beach picnics, and summer gatherings!
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Course: Appetizer
Cuisine: Mexican, Southwestern
Keyword: Bean Dip, Layered Dip, Mexican Dip, Summer Appetizer, Party Food
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 30 minutes
Total Time: 50 minutes
Servings: 16 servings
Calories: 210kcal

Equipment

  • 9x13 inch glass serving dish
  • Medium mixing bowl

Ingredients

Bean Layer

  • 2 cans (16 oz each) refried beans traditional or vegetarian
  • 1 packet (1.25 oz) taco seasoning

Additional Layers

  • 2 cups fresh guacamole store-bought or homemade
  • 2 cups sour cream
  • 1 tablespoon taco seasoning for sour cream layer
  • 2 cups shredded Mexican cheese blend

Toppings

  • 1 cup fresh salsa or pico de gallo drained
  • 1 cup diced tomatoes
  • 1/2 cup sliced black olives
  • 1/4 cup finely chopped green onions
  • 1/4 cup chopped fresh cilantro
  • tortilla chips for serving

Instructions

  • Mix the refried beans with one packet of taco seasoning in a medium bowl until well combined. Spread this mixture evenly across the bottom of a 9x13 inch glass serving dish.
  • Carefully spread the guacamole over the bean layer, using the back of a spoon to create even coverage. Add a squeeze of fresh lime juice to help prevent browning.
  • Mix the sour cream with the remaining tablespoon of taco seasoning. Gently spread this over the guacamole layer, being careful not to disturb the layers beneath.
  • Sprinkle the shredded cheese evenly over the sour cream layer. Follow with evenly distributed layers of drained salsa, diced tomatoes, black olives, green onions, and cilantro.
  • Cover the dip tightly with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld together. Serve with tortilla chips for dipping.

Notes

For best results, drain the salsa well to prevent excess liquid from making the dip soggy.
This dip can be made up to 24 hours in advance. Add the fresh toppings just before serving for maximum visual appeal.
Greek yogurt can be substituted for sour cream for a healthier option.
For a dairy-free version, use coconut yogurt or cashew cream instead of sour cream and dairy-free shredded cheese alternatives.

Nutrition

Calories: 210kcal | Carbohydrates: 15g | Protein: 8g | Fat: 14g | Sodium: 480mg | Fiber: 4g
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