I wasn’t going to post this recipe, but it looked so pretty! So I figured I’d show you my version of the simple five-layer bean dip.
You can even buy the guacamole and salsa already made and throw everything together in five minutes!
We like some (a lot) of spice, so I include Cholula hot sauce and a fresh sliced jalapeno. I also prefer to use black beans instead of regular refried beans.
Cholula isn’t very spicy, and is thicker than most hot sauces. Look for it in your grocery store next to the ketchup and hot sauces, or in the International Foods aisle.
I love to mix cilantro and lettuce together for more flavor, too!
This is an easy, no-cook appetizer. Change it up how you like! See another version here.
Five Layer Bean Dip
Yield about 5 cups.
- 1 can refried black beans (such as Old El Paso)
- 8 ounce reduced fat sour cream
- 2/3 – 3/4 cup guacamole (enough to make a layer; see a simple guac recipe here)
- 2/3 – 3/4 cup salsa (enough to make a layer; see my version here)
- 1 1/2 cups shredded cheese (we like Cheddar or a Mexican blend)
- Cholula hot sauce (optional)
- chopped lettuce and cilantro
- diced tomatoes (optional)
- 1 whole fresh jalapeno, sliced into thin rounds
In a 1.75 to 2 quart deep dish, layer beans in the bottom. Top with the sour cream, and drizzle Cholula over the top. Then layer the guacamole, salsa, and top with the shredded cheese.
Chop up the lettuce and cilantro and mix together. Garnish the top of the dip with the greens, chopped tomatoes if desired, and the sliced jalapeno. Serve with tortilla chips. Enjoy!