Creamy, savory, cheesy, and spiced with taco seasonings, this Mexican bean dip is a hit at cocktail parties, get togethers, and on game day. Use homemade or premade guacamole for this recipe. If making homemade, I recommend this recipe.
In a small mixing bowl, whisk the refried beans, chili powder, salt, cumin, and ½ cup salsa together with a fork until smooth and combined.
Spread the beans into an even layer in the bottom of an 8 x 8-inch baking dish.
Spread the guacamole into an even layer on top of the beans.
Soread the sour cream into an even layer on top of the guacamole.
Spread the sour cream with the remaining salsa.
Sprinkle the salsa with the shredded cheddar cheese. Sprinkle with the black olives, if using.
Serve the dip with tortilla chips or chill covered in the refrigerator for up to 12 hours before serving cool.
Notes
1. 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. 2. This recipe can be made up to 12 hours ahead of serving. Refrigerate the dish covered until serving. 3. This dip can also be served with vegetables or vegetable platters. It's also delicious served with grilled chicken, spread in burritos, or as a taco topping. 4. Take the spice level up in this recipe by using spicy guacamole and/or adding ¼-1/2 teaspoon cayenne pepper to the refried bean mixture.
Nutrition
Serving: 1/20 of the bean dipCalories: 174kcalCarbohydrates: 8gProtein: 7gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 27mgSodium: 512mgFiber: 3gSugar: 2g