Layered Bean Dip

Layered Bean Dip and I go way back! We’ve been together since feathered bangs and Girbaud jeans 🤣. And just like my style, this recipe has improved with time. I’ve made a few simple changes to the original recipe that make an already amazing recipe, even better.

Is it an appetizer or a meal? I say both! I’ve definitely been know to eat it for lunch – especially in the summertime. Here’s how it’s made!

Refried Beans

The bean layer is what really sets this recipe apart from the other recipes out there. I like to put some lime juice, diced green chiles, and hot sauce with the beans and heat it briefly in the microwave until it is soft and spreadable.

Next, spread the bean mixture onto the bottom of an oval or round serving tray. I like to serve this dip on a tray, rather than in a deep serving dish. The thin layers make it even easier to scoop the dip out with a chip – and that’s how I measure the real success of a dip!

As a side note: If you are in a part of the country where you can get your hands on some roasted Hatch chile peppers this time of year, you can sub them out for the canned chile peppers.

Guacamole

You can either make a quick guacamole by smashing a few avocados with some lime juice and kosher salt.

Or you can just buy some pre-made guacamole…no one will ever know!

Spread the guacamole over the refried beans.

The Toppings

I like to use the sour cream as an almost “frosting” for the guacamole. This keeps the avocados from browning in the fridge while your dip waits for you to devour it.

Next pile on all of your favorite toppings (I used cheese, tomato, olives, and scallions).

And dig in with a big bag of Fritos (my favorite!) or tortilla chips! Look at all of those layers!

Layered Bean Dip

I can’t tell you how many pans of this I’ve eaten over the years, but this really is my favorite version out there! I’ll never touch this recipe, it’s perfect!

1 (16 ounce) can refried beans
2 teaspoons fresh lime juice
1 tablespoon water
1 can (4 ounce) mild chopped green chiles, drained*
2-3 shakes of hot sauce, more or less to taste

2 avocados, ripe
1-2 tablespoons of lime juice
Pinch of kosher salt

1 cup sour cream, more or less to taste
1 cup grated cheddar cheese, more or less to taste
2 plum tomatoes, diced small
2 scallions, chopped
Sliced black olives, to taste

Fritos or Tortilla chips, for serving

Directions:

Bean Layer: In a bowl mix beans, lime juice, water and chiles. Heat in microwave for 30 seconds until soft and spreadable. Spread the mixture evenly over a medium sized oval platter.

Guacamole Layer: Smash avocados with lime juice and kosher salt. Spread over bean layer.

Toppings: Top with sour cream, spread evenly. Sprinkle with cheese and top with tomatoes, scallions, and sliced olives to taste.

Store covered in the refrigerator up to 3 days. I like this dip best served chilled, but I’ll take it any way I can get it!

*If it is Hatch Chile season, you can sub out 1/4 cup of chopped, roasted Hatch Chile peppers for the canned chiles.