Mexican Layered Bean Dip

"This is a great recipe to take to a potluck or to share with friends at a party. It can also satisfy that taco craving in a very effortless way."
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

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