Southwestern Layered Bean Dip

Serving size:
 12 Servings


    • 16 oz
    • refried beans (canned)
    • 15 oz
    • black beans (canned, rinsed)
    • 4
    • scallions (sliced)
    • 1⁄2 c
    • salsa
    • 1⁄2 t
    • cumin (ground)
    • 1⁄2 t
    • chili powder
    • 1
    • jalapeno (membrane and seeds removed, minced)
    • 1 c
    • cheddar cheese (shredded)
    • 1⁄2 c
    • sour cream
    • 1 1⁄2 c
    • romaine lettuce (chopped)
    • 1
    • avocado (peeled, pitted, and diced)
    • 1⁄4 c
    • black olives (sliced)
15 minutes
Ready in
15 minutes


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!

Adapted from


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.