5 Layer Mexican Dip

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4 (80%) 25 vote[s]

Quick, easy, delicious 5 Layer Mexican Dip! This simple throw together recipe requires no baking and makes a great appetizer or tailgating dish as it travels well.
5-layer-mexican-dip

You’ll Need:
1 can (15-1/2 oz.) refried black beans
1 Tbsp. Chipotle chili powder
1/2 tsp. ground cumin
1 cup Sour Cream (or plain greek yogurt)
1 c. Cheddar Cheese or Mexican Cheese Blend, shredded
3 scallions, sliced thinly
1/3 c. sliced black olives
1 Fresh tomato, Diced

Combine the refried beans, chili and cumin seasonings together in a bowl, mixing well to incorporate the spices. Spread them into the bottom of a 9″ round pie plate.

Top with a layer of sour cream, then a layer of cheddar cheese, then diced tomatoes, scallions and finally, the black olives.

Cover & refrigerate for at least 2 hours for the flavors to marry. Serve with Corn Tortilla Chips, fritos, doritos, etc.

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4003 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

1 Comment

  1. I love this dip. You can add rotisserie chicken or cooked hamburger meat and this becomes a meal. A great lunch just add crackers.

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