Creamy, savory, cheesy, and spiced with taco seasonings, this Mexican bean dip is a hit at cocktail parties, get togethers, and on game day.

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Article Summary:

Today we will be making my favorite homemade bean dip recipe! Made with refried beans, guacamole, salsa, and sour cream, it's a flavorful and comforting appetizer that will serve a crowd! Read on to learn how to make this recipe, common FAQs, and more.

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It's about time I gave one of my favorite appetizer dishes some love! Bean dip seems so common in my common appetizer rotation that it was easy to overlook when planning and developing recipes.

Up until the big game this year, that is. Offering to host our family gathering last minute, it was a natural pick for an easy appetizer everyone would love.

Within 10 minutes, the dip was ready. It went perfectly with the rest of our spread -- chicken wings, veggies, crackers and cheese, and air fryer egg rolls. Family raved that the flavors were so much more than traditional bean dip - chili powder, cumin, and salsa take this dip to the next level.

How had I not shared this recipe yet?!

But at least I am now. Is this dip simple to make? Yes. But anything but boring. This 5 layer bean dip recipe is a fantastic addition to your appetizer rotation!

Save this recipe for later on Pinterest:

Let's chat 5 layer refried bean dip!

• Savory. Seasoned with chili powder, cumin, and salsa, this bean dip recipe has a Mexican flair. It's comforting and familiar, yet flavorful and complex.
• Creamy. Sour cream and guacamole add a cool creaminess to this recipe, balancing out the heat and adding a smooth finish to the dip.
• Cheesy. What bean dip is complete without cheese?! Shredded sharp cheddar's tang and fat adds another dimension to the dip; making it satisfying and bright.
• Crowd friendly. What looks like a small pan actually feeds quite the crew! One recipe serves 10+ hungry adults or 15+ children.

Mexican Bean Dip Recipe Ingredients:

• Fat free refried beans - I prefer refried pinto beans but refried black beans also work
• Salsa - your favorite flavor is best. We even love fruit flavored salsas, like pineapple and peach!
• Guacamole - keep it easy and use store bought guacamole, or make your own with this recipe. The better the flavor of your guacamole, the batter this dip will taste. Bonus: add an extra kick to your dip by using spicy guacamole.
• Sour cream - full fat is best.
• Shredded sharp cheddar cheese - pre-shredded is easiest but you can also shred a block of cheddar cheese for this recipe.
• Sliced black olives - optional, but delicious!
• Chili powder, cumin, and salt - seasonings that add flavor but not to much heat to this recipe. See my recipe notes below for how to add heat to the recipe, if desired.

Substitutions:

• Yogurt - plain 2% or whole milk Greek yogurt can substitute for the sour cream. The flavor will be not as rich or complex if using Greek yogurt, however.
• Cheese - shredded pepper jack or Mexican cheese blend can work in place of the shredded sharp cheddar cheese.
• Salsa - fresh pico de gallo can replace the salsa. If the pico de gallo is watery, drain it a bit before using it in the recipe.

How to make Mexican bean dip ...

1. In a small mixing bowl, whisk the refried beans, seasonings, and salsa together with a fork until smooth and combined.
2. Spread the beans into an even layer in the bottom of an 8 x 8-inch baking dish.
3. Spread the guacamole into an even layer on top of the beans.
4. Spread the sour cream into an even layer on top of the guacamole.
5. Spread the sour cream with the remaining salsa.
6. Sprinkle the salsa with the shredded cheddar cheese. Sprinkle with the black olives, if using.
7. Serve the dip cool!

Recipe pro-tips:

• Serve immediately or let chill. This easy bean dip recipe can be served right away or you can also let it chill for 1-2 hours ahead of serving time to let the flavors marinate and develop.
• Preparing ahead of time. Additionally, you can make this recipe up to 12 hours ahead of time if you'd like to prep it before a party or get together. Just cover the pre-made dip with an air-tight cover like plastic wrap or Saran Wrap and refrigerate until serving.
• Add some heat. Take the spice level up in this refried bean dip recipe by using spicy guacamole and/or adding ¼-1/2 teaspoon cayenne pepper to the refried bean mixture.

Recipe FAQs:

Serving suggestions:

Serve this dip with tortilla chips, vegetables, or a veggie platter. It's also delicious served with grilled chicken and vegetables, spread on burritos, or dolloped on tacos.

Storage directions:

Leftovers last covered in airtight container in the refrigerator for 2-3 days. I recommend wrapping the baking dish tightly with plastic wrap before refrigerating. If the guacamole is exposed to air while moved from the original container, it can brown more quickly.

Leftovers cannot be frozen.

Recipe adaptations:

Tools needed to make this recipe:

• Can opener
• Silicone spatula
• Small mixing bowl
• Measuring cups & spoons
• 8 x 8 inch baking dish

More appetizer recipes:

• Cheesy Refried Bean Dip
• Spinach and Artichoke Dip
• Dairy-Free Buffalo Chicken Dip
• Air Fryer Potato Skins
• Avocado Peach Salsa
• Air Fryer Tater Tots
• Healthy Deviled Eggs
• BBQ Chicken Nachos

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