Layered Bean Dip

This layered bean dip recipe is quite a hit at our parties. The layered bean dip can be prepared a few hours in advance to save you time before the party—just be sure to let it warm to room temperature before serving.

Layered Bean Dip

one 15.5 oz. can red kidney beans OR one 15.5 oz, can black beans, rinsed and drained
1 Haas avocado, peeled and diced
1 cup shredded Monterey Jack or Cheddar cheese
¾ cup sour cream
2 tomatoes, seeded and finely diced
2 scallions (green onions), diced
1 tbsp minced pickled jalapeno peppers
½ cup fresh cilantro, chopped
⅓ cup sliced black olives
1 clove garlic, minced
1 tsp dried oregano
½ tsp ground cumin

  1. In a food processor, combine kidney beans or black beans, garlic, cumin, oregano, and 1 tablespoon of water.  Process until smooth.  Spread in a serving dish.
  2. In a bowl, combine the sour cream, cheese, and jalapeno peppers.  Spread over bean layer.  If the dip is being prepared in advance, cover the dip now and refrigerate.  Allow to warm to room temperature before serving.
  3. Just before serving, sprinkle the avocado, scallions, tomatoes, olives, and fresh cilantro over the dip.

Yield:  Serves 8

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

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