Mexican 5 Layer Dip Recipe

5 layer bean dip n a plate garnished with jalapenos and cilantro, surrounded by tortilla chips.

A classic 5 layer bean dip with options for personalizing, this crowd pleasing layered Mexican dip is easy to make. Share it with tortilla chips on game day, as a snack or anytime you need an appetizer for a party or gathering, it's a winning combination of flavor and texture! This 5 layer dip recipe is vegetarian and easily gluten free.

*see blog post for recipe variation ideas!

Course Appetizer, Snack

Cuisine American, Mexican

Diet Vegetarian

Keyword 5 layer bean dip, 5 Layer Dip

Prep Time 20

Total Time 20

Servings Servings

Calories 316kcal

Author Traci York

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
1 1/2 cups (115 grams) Medium Cheddar Cheese shredded, loosely packed

5th (or more) Layer(s):

1 cup (120 grams) Pickled Jalapenos chopped
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.

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.

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