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Layered Bean Dip

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Rate this recipe 4.2/5 (18 Votes)

Ingredients

  • 2 cans or 21 oz. refried beans
  • 1 pkg. taco seasoning
  • ½ tsp. salt
  • 1 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 3 diced tomatoes
  • 1 cup sour cream
  • 3 avocados
  • 1 bunch green onions
  • ¼ tsp. pepper
  • 1 cup shredded cheese

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Spread beans on bottom of serving dish. Smash avocados and mix with lemon juice, salt, and pepper. (You may substitute guacamole dip.) Layer mixture over beans. Stir sour cream, mayonnaise, and taco seasoning to form next layer. Chop onions, greens and all, and layer. Layer tomatoes and sliced olives. Next add a layer of shredded cheese.

Prepare in a glass dish so layers show. Serve with tortilla chips.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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