Here’s a second version of the Five Layer Bean Dip I made a few weeks ago…this time I used regular refried beans, lots of extra guacamole (that’s what everyone in my family digs around for anyway), tomato, black olives and green onion.
Today I bought all the ingredients pre-made (shhh!). I even switched out the homemade salsa for a can of Ro-Tel tomatoes and green chiles!
You can just claim it. No one will ever know.
Five Layer Bean Dip II
Yield about 5 cups.
- 1/2 can refried beans
- 8 ounces reduced fat sour cream
- 16 ounces (about 2 cups) guacamole
- 1 can Ro-Tel diced tomatoes and chiles (Original or Mild), drained
- 1 cup shredded Kraft 4 Cheese Mexican blend
- 1/2 cup sliced black olives
- 1 small Roma tomato, diced
- 1 green onion (scallion), chopped fine, white and green parts
- chopped lettuce
- chopped fresh cilantro
- Cholula hot sauce
In a 1.75-2 quart deep casserole dish, spread half the can of refried beans. Top with the sour cream, adding a few dashes of Cholula sauce if you like. Top with the guacamole, and then spoon the drained Ro-Tel tomatoes on top. Finish with a layer of shredded cheese.
Top the layers with sliced black olives; chop up some lettuce and cilantro (toss to combine), and add to top as well. Dice the tomato and chop the green onion (toss to combine) and add to top of dip. Refrigerate a few hours to chill the mix, then serve with tortilla chips. Enjoy!