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Southwestern Layered Bean Dip

Prep time
15 mins
Appetizers | Hors d'oeuvres

Adapted from


Served with your favorite tortilla chips, this brightly colored, fiber-full dip is such a nice change of pace from run of the mill salsa. Perfect for game day!


16 ozrefried beans (canned)
15 ozblack beans (canned, rinsed)
4 scallions (sliced)
1⁄2 csalsa
1⁄2 tcumin (ground)
1⁄2 tchili powder
1 jalapeno (membrane and seeds removed, minced)
1 ccheddar cheese (shredded)
1⁄2 csour cream
1 1⁄2 cromaine lettuce (chopped)
1 avocado (peeled, pitted, and diced)
1⁄4 cblack olives (sliced)


Preheat oven to 350˚F. 

Combine the refried beans, black beans, scallions, salsa, cumin, chili powder, and jalapeños in a medium saucepan and heat, stirring, over a medium flame. Transfer to a shallow, 2-quart casserole, and top with shredded cheese. Bake for 8-10 minutes, until the cheese is melted and the filling is bubbly (see note).

Use a rubber spatula to spread with the sour cream. Sprinkle with chopped lettuce, tomato, avocado, and black olives.

Serve with tortilla chips.


If you'd prefer to use a microwave, skip the saucepan and combine the ingredients in a microwave-safe casserole. Top with cheese and microwave on high 3-5 minutes, until the cheese is melted and the beans are hot. Continue with recipe as written.