Simply the Best 5-Layer Bean Dip
It’s incredibly easy—no cooking required. Because it’s so simple, use only top-quality ingredients, and trust me, people will taste the difference. Whether you bring this appetizer to a party or potluck, it always steals the show. Nothing else compares when this is around. Everyone is drawn to it and happily devours it until it's all gone! The dip comes in many versions and became a favorite party food in the 1970s and 1980s, thanks to easy canned and packaged ingredients. It was first called "Tex-Mex Dip" in a 1981 issue of Family Circle magazine. It soon became a common dish at American potlucks, parties, and Super Bowl get-togethers.
Equipment
- 1 Pyrex dish with lid 7x9" = 8-Cups
- 1 Spatula
- 1 Can opener
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 1 16 oz can vegetarian refried beans Rosarita - traditional or vegetarian
- 1 8 oz tub sour cream Daisy or Knudsen - are very good
- 1 10 oz thick and chunky salsa verde - Med or Hot La Victoria
- 1 8 oz block cheddar cheese Tillamook extra sharp - shredded
- 2 tbsp pickled jalapeños Mezzetta - sliced for garnish
- 1 stemmed red pepper, small and fresh. Chopped for garnish
Instructions
- Use the best quality ingredients you can.
- Layering is an essential step—roughly 1/4 inch each.
- Build in this order: beans, sour cream, salsa, grated cheese, followed by a garnish of pickled jalapeño slices and chopped red chili.
- Don't forget the chips - make sure they are good and sturdy!
Notes
NOTE:
Get ready to be the hit of the party! 🥳
Nutrition
Calories: 300kcalCarbohydrates: 6gProtein: 8gFat: 10gSaturated Fat: 7gCholesterol: 15mgSodium: 300mgFiber: 4g
Tried this recipe?Let us know how it was!