5-Layer Mexican Dip

Here’s a yummy dip recipe that’s great for summer snacking as well as game-watching all year round! I love recipes like this that are so easy to make, and because this 5-Layer Mexican Dip has refried black beans, olives, green onions, and chopped tomato in it, it’s a little healthy, right? 🙂 You could make it even healthier by using light sour cream instead of regular sour cream. Or, if you like plain Greek yogurt, you could even substitute that for the sour cream. And if you use low-fat shredded cheddar cheese, you have a lower-calorie dip that’s still really tasty!

I made a few small changes to a recipe from Kraft Foods and included the options I mentioned above for making it lighter. You can also make this into a 6- or 7-layer dip by adding a layer of guacamole and/or salsa—either one or both would be good, and I’ve noted that in the recipe, too! This recipe makes about 4 cups of dip.

5-Layer Mexican Dip

Servings: 15-20
Time: 15mins
Difficulty: easy
Print

5-LAYER MEXICAN DIP by NancyC, adapted from Kraft Foods

1 (15-1/2 ounce) can refried black beans
1 Tablespoon chili powder
1/2 teaspoon ground cumin
1 cup light or regular sour cream, or plain Greek yogurt
Optional ingredients: 1 cup guacamole and/or 1 cup salsa
1 cup shredded sharp cheddar cheese (or low-fat shredded cheddar cheese)
3 green onions, sliced (you can slice up the entire green onion, or just the stems)
1 (2.25-ounce) can sliced black olives (about 1/2 cup)
1 large tomato, chopped
Optional garnishes: 1/8 to 1/4 cup sour cream, or plain Greek yogurt and 1 sliced green onion stem

Mix the refried black beans, chili powder, and cumin together, blending well. Spread onto the bottom of a 9-inch pie plate.

Spread sour cream over the bean mixture. If using guacamole and/or salsa, spread 1 cup of each over the sour cream, spreading the guacamole first. Then top with a layer each of shredded cheddar cheese, green onions, sliced black olives, and chopped tomato. Garnish with additional sour cream and sliced green onions, if desired.

Refrigerate several hours or until chilled; serve with tortilla chips (blue corn tortilla chips are good with this too).

Recipe from NancyC | nancy-c.com

Everyone seems to love this dip, so you can’t go wrong making it! Do you have a favorite dip recipe you make often?

Sharing at Inspire Me Monday, Silver Pennies Sundays, Hearth & Soul, Happiness is Homemade, Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday.