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 (14 ounce) cans refried beans; mexican cheese (1 bag, shredded); sour cream (1 regular tub); pico de gallo; 2 ripe avocados; lettuce (shredded, 1 small bag is good); 1 (4 ounce) can black olives (chopped); 4 roma tomatoes (chopped); 1 bunch green onion (only the green lower or root halves, chopped); ¼ cup cilantro (about a hand-full, chopped); 1 clove garlic (minced); 2 tablespoons lime juice

Servings: persons

2 (14 ounce) cans refried beans
mexican cheese (1 bag, shredded)
sour cream (1 regular tub)
pico de gallo
2 ripe avocados
lettuce (shredded, 1 small bag is good)
1 (4 ounce) can black olives (chopped)
4 roma tomatoes (chopped)
1 bunch green onion (only the green lower or root halves, chopped)
¼ cup cilantro (about a hand-full, chopped)
1 clove garlic (minced)
2 tablespoons lime juice

1
Combine ingredients for pico de gallo in a medium sized mixing bowl and mix well.
2
Place pico de gallo in refrigerator (it is best if you can leave the pico in the fridge over night to marinade, but not necessary).
3
Preheat oven to 350 degrees.
4
Take a medium-sized casserole dish and dump both cans of refried beans into the pan.
5
Spread the beans out flat in the pan until there are no air pockets (or close to none) and so that the beans create a flat surface.
6
Take your bag of Mexican shredded cheese, and dump the contents of the bag onto the beans.
7
Spread the cheese so that it makes an even layer of cheese on top of the beans.
8
Place the beans and cheese combination into the oven for 10 minutes or until cheese is just melted.
9
After cheese has melted, remove dish from the oven and allow it to cool.
10
Once the dish is cool, dump all of the contents of the tub of sour cream onto the cheese.
11
With a spoon, spread the sour cream all over the cheese until it makes a flat, even layer.
12
Take pico de gallo out of the fridge and dump it on top of the sour cream.
13
Spread pico de gallo over the sour cream until it makes a flat, even layer.
14
Dump the shredded lettuce on top of the pico de gallo.
15
Spread the lettuce over the pico de gallo until it makes a flat, even layer.
16
Top the lettuce with the slices of black olives.
17
Serve with tortilla chips.

kcal

Calories

Fat

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

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

You need 12 ingredients. The key ingredients include: 2 (14 ounce) cans refried beans, mexican cheese (1 bag, shredded), sour cream (1 regular tub), pico de gallo, 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.

That's it — enjoy your meal!

Mexican Layered Bean Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions