Layered Bean Dip
The weekend is almost here and it calls for this party dish made of creamy and cheesy layers scooped onto crisp and salty chips. My mother, Alta, often makes this dish for her children and grandchildren. It’s a great sharable dish for this Labor Day weekend and for football watching.
If you’ve made pico de gallo and it is freshly made you can layer it in this dip and serve immediately. If you plan on use jarred chunky salsa be sure to drain it well. ’d like to see which recipe you’ve made so share with me on Instagram @y_delicacies.
If you’re looking for more party foods try these fabulous sandwiches for a crowd recipes!!!!
Pressed Salami Sandwiches are a crowd pleasing fave.
Goat cheese and veggie pressed sandwiches are packed with flavor bite after bite.
This make ahead French bread muffuletta is so delicious you better make multiples of this recipe.
Layered Bean Dip
YvetteZunigaJemison.com
Servings: 10
2 cups refried beans
2 cups guacamole
2 cups sour cream
2 tablespoons McCormick Original taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 cup diced tomatoes or drained salsa
1/2 cup green onions, sliced
1/2 cup sliced black olives
Corn chips or tortilla chips for serving
1. Spread the refried beans in an even layer in a 9x13 baking dish.
2. Spread the guacamole in an even layer over the beans.
3. Mix the sour cream and taco seasoning, in a small bowl, and spread in an even layer over the guacamole. At this point the dip can be sealed with a sheet of plastic wrap touching the surface of the sour cream, and stored in the refrigerator up to 4 hours.
4. When ready to serve, spread the grated cheese over the sour cream layer. Sprinkle the tomatoes, onions and olives in an even layer over the cheese. Serve with corn chips or tortilla chips.
