Mexican Bean Dip – Layered, by Beverly Hicks Burch

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Holiday season is right here upon us. That means a lot of entertaining between now and the end of the year or even between now and the Super Bowl. How’d you like that? I just fast forwarded through November and December and I have you into January and February. Yep, time goes that fast.

Sometimes we get into a rut and carry the same ol’ same ol’. That may not be bad if we have a really good signature dish. But, every once in a while most of us like to branch out and do something different – even during the holidays or maybe because of the holidays.

Today’s recipe is just one of those dishes. I’ve seen versions of this for years. I’ve even had some of them. My recipe of course is a development of trial and error and of it adds a staple ingredient since marrying Tall & Handsome – chopped green chiles.

You can prepare this ahead of time, cover and set in the fridge and add the lettuce at the last minute. It’s a good potluck, game day dish and appetizer. It’s also very customizable. If you’re looking for super easy then, this is it.

My suggestions? Well, of course in our house, we have to have a can of chopped green chilies. Instead of sour cream you can use plain Greek yogurt, low fat sour cream or a combination. (I tend to use low fat whenever I can.) Customize your cheese choices, add green onions – well, you get where I’m going. I wouldn’t recommend adding fresh chopped tomatoes unless I planned on serving it right away because that might make the dip a little runny if it had to set too long.

Serve with your favorite corn chips and enjoy!

Mexican Bean Dip – Layered

2 16 ounce cans low fat refried beans

1 small can chopped green chiles

2 cups sour cream (or plain Greek yogurt or low fat sour cream)

1 small can sliced black olives, drained

Chunky Salsa

1 – 2 cups Mexican blend grated cheese

1 small bag shredded iceberg lettuce

1. In a small bowl mix the two cans of low fat refried beans with the can of chopped green chiles and 10 tablespoons of chunky salsa.

2. Spread into a 13 x 9 inch dish.

3. Next, spread the sour cream over the refried bean mixture.

4. Spoon evenly about 2/3 cup more of chunky salsa.

5. Sprinkle evenly the black olives to make the next layer.

6. Add the cheese next. You will probably need between 1 – 2 cups to cover the whole top.

7. Last, add the shredded iceberg lettuce.

Served with corn chips.


Layered Mexican Bean Dip

© 2013 Beverly Hicks Burch All Rights Reserved.

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