Mexican Layered Bean Dip

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“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.”
1hr 15mins

Ingredients Nutrition


  1. Combine ingredients for pico de gallo in a medium sized mixing bowl and mix well.
  2. 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).
  3. Preheat oven to 350 degrees.
  4. Take a medium-sized casserole dish and dump both cans of refried beans into the pan.
  5. 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.
  6. Take your bag of Mexican shredded cheese, and dump the contents of the bag onto the beans.
  7. Spread the cheese so that it makes an even layer of cheese on top of the beans.
  8. Place the beans and cheese combination into the oven for 10 minutes or until cheese is just melted.
  9. After cheese has melted, remove dish from the oven and allow it to cool.
  10. Once the dish is cool, dump all of the contents of the tub of sour cream onto the cheese.
  11. With a spoon, spread the sour cream all over the cheese until it makes a flat, even layer.
  12. Take pico de gallo out of the fridge and dump it on top of the sour cream.
  13. Spread pico de gallo over the sour cream until it makes a flat, even layer.
  14. Dump the shredded lettuce on top of the pico de gallo.
  15. Spread the lettuce over the pico de gallo until it makes a flat, even layer.
  16. Top the lettuce with the slices of black olives.
  17. Serve with tortilla chips.

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