Mexican Layered Bean Dip Recipe

Name: Mexican Layered Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans refried beans; 1/2 head lettuce, shredded; 1 tomato, cubed; 1 bunch green onions, chopped; sour cream; 1 can pitted olives or 2 small cans, sliced; 1 to 2 pkg. Cheddar cheese, shredded; 1 to 2 pkg. Monterey Jack cheese, shredded; hot sauce (optional); jalapeno, sliced

Servings: persons

2 cans refried beans
1/2 head lettuce, shredded
1 tomato, cubed
1 bunch green onions, chopped
sour cream
1 can pitted olives or 2 small cans, sliced
1 to 2 pkg. Cheddar cheese, shredded
1 to 2 pkg. Monterey Jack cheese, shredded
hot sauce (optional)
jalapeno, sliced

1
Preheat oven to 400u00b0.
2
Spread beans in a rectangular pan until smooth.
3
Add hot sauce now, if you like a spicy dip, into beans (about 2 to 3 tablespoons).
4
Add shredded Monterey Jack cheese on top of beans, spreading evenly.
5
Bake until cheese is melted, about 10 minutes.
6
Smooth sour cream over melted cheese, then shredded lettuce, shredded Cheddar cheese, tomato, green onion, olives and optional jalapeno for extra spicy.
7
Serve with nacho chips.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cans refried beans, 1/2 head lettuce, shredded, 1 tomato, cubed, 1 bunch green onions, chopped, and more.

Yes, Mexican Layered Bean Dip falls under the Snacks & Appetizers 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.

Mexican Layered Bean Dip

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