Chili Verde Dip Recipe

Name: Chili Verde Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can refried black beans; 1 tablespoon taco seasoning or 1 tablespoon Mexican seasoning, plus; 1 teaspoon taco seasoning or 1 teaspoon Mexican seasoning, of your choice (I have used 1/2 TBS. chili powder and 1/2 TBS. plus 1 tsp. cumin. which makes it very mild for kids.); 1 lime; 1 (8 ounce) package cream cheese, softened; 1 (4 ounce) can chopped green chili peppers, undrained; 1 clove garlic, pressed; 1/2 cup red onion, finely chopped (optional); 1 (3 1/4 ounce) can pitted ripe olives, divided; 5 ounces cheddar cheese, grated (1 1/4 cups); 1 tablespoon fresh cilantro, snipped; corn chips, of your choice; 8 7-inch flour tortillas, if desired,see below (optional)

Servings: persons

1 (16 ounce) can refried black beans
1 tablespoon taco seasoning or 1 tablespoon Mexican seasoning, plus
1 teaspoon taco seasoning or 1 teaspoon Mexican seasoning, of your choice (I have used 1/2 TBS. chili powder and 1/2 TBS. plus 1 tsp. cumin. which makes it very mild for kids.)
1 lime
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped green chili peppers, undrained
1 clove garlic, pressed
1/2 cup red onion, finely chopped (optional)
1 (3 1/4 ounce) can pitted ripe olives, divided
5 ounces cheddar cheese, grated (1 1/4 cups)
1 tablespoon fresh cilantro, snipped
corn chips, of your choice
8 7-inch flour tortillas, if desired,see below (optional)

1
Preheat oven to 400*.
2
Mix refried beans with 1 teaspoons of seasoning.
3
Spread over bottom of pie plate.
4
Juice lime to measure 1 TBS.
5
Mix cream cheese, lime juice, chilis, garlic and the rest of the seasoning until smoothe.
6
Add chopped onions, half of the black olives, and one cup of the cheese to mixture.
7
Mix well.
8
Spoon cheese mixture over bean layer in pie plate.
9
Sprinkle remaining olives, 1/4 cup cheese and snipped cilantro over top.
10
Bake 10 minutes.
11
If desired, arrange Baked Tortilla Chips around edge of dip.
12
To prepare Baked Tortilla Chip:
13
Cut 8 (7 inch) flour tortillas in 8 triangles.
14
Place on baking sheet and bake in 400* oven for 8-10 minutes or until crisp.
15
Repeat with remaining tortillas.

1018

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 ounce) can refried black beans, 1 tablespoon taco seasoning or 1 tablespoon Mexican seasoning, plus, 1 teaspoon taco seasoning or 1 teaspoon Mexican seasoning, of your choice (I have used 1/2 TBS. chili powder and 1/2 TBS. plus 1 tsp. cumin. which makes it very mild for kids.), 1 lime, and more.

Yes, Chili Verde Dip falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chili Verde Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions