This Layered Mexican Dip is a quick, easy and super delicious addition to any party platter or shared dinner. Made with refried beans, tomatoes, chunky salsa, avocado, cheese and sour cream, it would also be amazing served with nachos.
It's no secret that I love to host and whenever I bring out this Layered Mexican Dip, my guests always comment on how incredible it is. But I do have to pass the compliments on to my friend Landy, as she's the one who introduced me to it. Delicious and creamy, once you start dipping, it's hard to stop!
If you're looking for another crowd-pleaser, check out my Cowboy Cob Loaf. Or for the ultimate party food guide, you'll love these Classic Kiwi Party Food Recipes.
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Ingredient notes:
- Refried Beans: Refried beans are cooked and mashed beans, with a creamy consistency.
- Salsa: I used a chunky tomato salsa for this recipe, but you're welcome to use any salsa you like - perhaps one with a bit of heat?
- Cheese: I used Colby as that is what we have at home. Feel free to use any cheese you have.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Pour the refried beans into the base of a large glass bowl. Spread out to the edges.
Scoop the avocado out and mash in a bowl. Season with salt and pepper. Spread the avocado over the refried beans.
Pour the whole jar of salsa over the avocado. Scatter over the tomatoes, then the grated cheese.
In a separate bowl, combine all of the ingredients for the sour cream layer. Once combined, spread over the grated cheese. Refrigerate for 15 minutes to firm up.
When ready to serve, top the dip with extra chopped tomatoes, spring onion and coriander. Serve with natural corn chips.
Recipe FAQs:
While the name suggests the beans are fried twice, they actually aren't. It's just that the word 'refried' comes from the Spanish name for the dish, which is 'frijoles refritos', and the word 'refritos' means well-fried. The beans are also cooked in water first, to soften them.
No, it's not hot or spicy, but you could definitely add some heat in if you would like. A hot sauce would mix in well with the salsa!
Storage:
Store any leftover dip in an airtight container in the fridge for up to three days.
Top tips:
This can also be made in a rectangle dish with thinner layers.
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Layered Mexican Dip
This delicious Layered Mexican Dip is made with refried beans, tomatoes, chunky salsa, avocado, cheese and sour cream.
Ingredients
- 435g can refried beans
- 3 avocados
- 375g jar salsa
- 4 tomatoes, diced
- ½ cup Colby cheese, grated
- Sour cream layer
- 250g sour cream
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
To serve
- Spring onion, sliced
- Fresh coriander
- Corn chips
Instructions
- Pour the refried beans into the base of a large glass bowl. Spread out to the edges.
- Scoop the avocado out and mash in a bowl. Season with salt and pepper. Spread the avocado over the refried beans.
- Pour the whole jar of salsa over the avocado. Scatter over the tomatoes, then the grated cheese.
- In a separate bowl, combine all of the ingredients for the sour cream layer. Once combined, spread over the grated cheese. Refrigerate for 15 minutes to firm up.
- When ready to serve, top the dip with extra chopped tomatoes, spring onion and coriander. Serve with natural corn chips.
Notes
This can also be made in a rectangle dish with thinner layers.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 18mgSodium: 509mgCarbohydrates: 16gFiber: 6gSugar: 4gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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