Layered Bean Dip with Guacamole and Cotija
A cool, no bake dip made with seasoned refried beans, guacamole, sour cream, cheese, and fresh toppings.
Equipment
- 9 inch pie plate or 8x8 dish
- Medium mixing bowl
- Spoon
Ingredients
Main Ingredients
- 1 can refried beans 16 oz can
- 1 can diced green chiles 4.5 oz can, drained
- 1 packet taco seasoning mix about 1 oz
- 2 cup guacamole homemade or store bought
- 1 ½ cup cherry tomatoes chopped and patted dry
- ¼ cup green onions chopped
- ¼ cup cotija or feta cheese crumbled
- ¼ cup fresh cilantro chopped
- ½ cup sour cream
- 1 cup pepper Jack cheese shredded
- ½ cup canned black beans rinsed and drained
- 2 tbsp sliced jalapenos
- 2 tbsp red onion finely diced
- ¼ cup sliced black olives
Instructions
Cooking
- Stir the base. Combine the beans, chiles, and taco seasoning in a bowl until smooth.
- Spread. Press the mixture into the bottom of the dish in an even layer.
- Layer. Spread the guacamole over the beans, then add the sour cream and pepper Jack.
- Top. Scatter the tomatoes, green onions, cotija, cilantro, black beans, jalapenos, red onion, and olives over the top.
- Chill. Cover and refrigerate at least 30 minutes, then serve with tortilla chips.
Notes
Substitutions: Use cheddar in place of pepper Jack and Greek yogurt in place of sour cream.
Tips: Pat wet toppings dry and keep the layers about 1/2 inch thick for clean scoops.
Storage: Refrigerate covered up to 3 days. Do not freeze.