A classic cold, Mexican five layer bean dip with tasty topping options ready in about 20 minutes. This crowd-pleasing make ahead appetizer features refried beans, guacamole, sour cream, cheddar cheese and a ton of Pickled Jalapeños! Share with tortilla chips on game day, as a snack or anytime you need an appetizer for a party or gathering. This recipe is vegetarian and easily gluten free. [ watch recipe VIDEO on the recipe card ]
Easy and Satisfying 5 Layer Dip
Versatile, delicious and easy to make, this classic Mexican layer bean dip recipe has been in my family for as long as I can remember. Mom always shared it at Christmas eve gatherings when I was a kid.
But it needn’t be the holidays to enjoy this popular dip. I lean on this recipe often because it’s simple to make, SO satisfying and it’s a dip everyone seems to agree on. Make it for game day, or anytime you want a casual appetizer. It’s also perfectly suited for snacking!
This Recipe Is
- customizable
- make ahead ready
- a crowd pleasing appetizer or snack
About the Key Ingredients
- Refried Black Beans: I recommend homemade Black Refried Beans. They taste better than canned varieties and you control the ingredients, adjusting seasoning to preference. Take this recipe over the top and cook Black Beans From Scratch, to then make your black refried beans!
- Adobo Sauce: This ingredient is from a can of chipotle chili peppers. You’ll stir this into your refried black beans to give them a slightly smoky flavor with a hint of spice.
- Avocados: You’ll need three to whip up a batch of easy guacamole! For an extra flavorful and spicy guac, try my Charred Jalapeno Lime Guacamole.
- Shredded Cheese: Opt for medium cheddar cheese, Monterey Jack or pepper Jack cheese. Buy the block and grate it for best flavor and texture.
- The Fifth Layer: There are many options for your fifth layer. Enjoy with green onions, chopped cilantro, sliced black olives, diced tomatoes, homemade Chipotle Salsa and/or chopped Pickled Jalapeños. This five layer dip can quickly go to six, seven, eight or nine layers in a flash!
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How to Make 5 Layer Bean Dip
step by step
To make this recipe, you’ll need a round 9 inch deep dish pie plate, stone ware or corning ware style dish. The dish needs to be about 2 inches deep to accommodate the layers.
Extra Toppings: The sky is the limit! Pickled jalapeños are a must – they add SO much flavor. Other ideas: sliced black olives, dollop thick salsa over the top, sprinkle thinly sliced green onion or chopped red onion, finely chopped cilantro and/or diced Roma tomatoes.
Traci’s Tips
- Prepared or Homemade Refried Black Beans: I recommend homemade simply because they taste better and you control the ingredients. I have an easy Homemade Black Refried Beans recipe you can make in about 20 minutes. If buying prepared, look for seasoned beans. If not seasoned, you’ll need to season the beans to taste. To keep this Mexican layer dip vegetarian, look for refried beans that do not include lard in the ingredients.
- Keep it Chilled: this Mexican layered dip is best enjoyed chilled, not heated.
- Best Tortilla Chips for Dipping will be ones that are sturdy, not labeled thin, preferably organic, and lightly salted. I like Garden of Eaten, Late July, or Que Pasa brand tortilla chips.
Cold Mexican 5 Layer Bean Dip
Servings:8 Servings
Calories:316kcal
[ watch recipe VIDEO below ] A classic cold, Mexican five layer bean dip with tasty topping options. This crowd-pleasing make ahead appetizer features refried beans, guacamole, sour cream, cheddar cheese and a ton of Pickled Jalapeños! Share with tortilla chips on game day, as a snack or anytime you need an appetizer for a party or gathering. This 5 layer dip recipe is vegetarian and easily gluten free.
Ingredients
- 16 ounces (453 grams) Refried Black Beans about 2 cups, I use homemade
- 1 tablespoon Adobo Sauce from a can of chipotle peppers, adjust to taste*
- 3 large (750 grams) Avocados
- 1 Lime juiced, divided
- 3/4 teaspoon Fine Sea Salt divided
- 3/4 teaspoon Garlic Granules divided
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoky Paprika
- 8 ounces (227 grams) Sour Cream cultured for a thicker, richer cream.
- 1 1/2 cups (115 grams) Medium Cheddar Cheese shredded, loosely packed
5th (or more) Layer(s):
- 1 cup (120 grams) Pickled Jalapenos
- More Options!: Diced Roma Tomato (1), Chopped Cilantro, Sliced Green Onions or Red Onions diced small, Mexican Salsa, Cojita Cheese, Sliced Black Olives
Instructions
Get Ready:
- In a small mixing bowl, add the refried beans and adobo sauce. Stir. Taste. If the beans seem a little stiff, you can add a tablespoon or two of water to make them more spreadable. For a little extra heat, add another teaspoon of adobo sauce. Adjust salt to taste. Set aside.
- Slice the avocados in half and scoop the flesh into a medium mixing bowl. Add 3 teaspoons of lime juice, 1/2 teaspoon each of sea salt, garlic granules and onion powder. Use a fork or potato masher to mash the avocados and seasonings until creamy. Taste for salt. Set aside.
- In a small bowl, mix the sour cream,1 teaspoon of lime juice, 1/4 teaspoon each of paprika, and salt. Set aside.
Layer the Ingredients:
- In a 9-10" round or oval dish (glass, porcelain, ceramic – a deep dish pie plate works great!), about 2 inches deep, spread in even layers, starting with the black refried beans, then the guacamole and last, the sour cream mixture on top.
- Sprinkle shredded cheddar cheese over the top of the sour cream. Add layer number five or more: pickled jalapeños, diced tomato, cilantro, green or red onions, salsa, Cojita cheese, and/or black olives.
- Share with tortilla chips and extra jalapeños. Store covered in the fridge for up to three days.
Video
Notes
Make Ahead: Make up to one day in advance with the three main layers. Add the additional toppings before serving.
To Share: This recipe can set at room temperature for up to two hours.
*Chipotles in Adobo Sauce leftovers freeze with ease. Store in a lidded Mason jar, then thaw as needed.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 8 Servings | Calories: 316kcal | Carbohydrates: 17g | Protein: 10g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 38mg | Sodium: 1367mg | Potassium: 469mg | Fiber: 8g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 12mg | Calcium: 217mg | Iron: 1mg
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Yum!
Thank you Linda!
Looks so delicious Traci and just perfect for the Super Bowl this year. Gotta give your recipe a try! I know it would be a hit here!
Thank you Mare! Yaaaas for Game Day! I hope y’all enjoy it :D