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Southwestern Layered Bean Dip

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.”


    • 1 16-ounce can nonfat refried beans, preferably “spicy”
    • 1 15-ounce can black beans, rinsed
    • 4 scallions, sliced
    • ½ cup prepared salsa
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ¼ cup pickled jalapeño slices, chopped
    • 1 cup shredded Monterey Jack, or Cheddar cheese
    • ½ cup reduced-fat sour cream
    • 1½ cups chopped romaine lettuce
    • 1 medium tomato, chopped
    • 1 medium avocado, chopped
    • ¼ cup canned sliced black olives, (optional)


  • 1 Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
  • 2 Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
  • 3 Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.
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