Southwestern Layered Bean Dip

January/February 2007

Your rating: None Average: 3.9 (151 votes)

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.

"I absolutely agree about the unrealistic portion size. The dip was delicious, but 7 grams of fat per half a cup is still not what I would call a "low-fat" snack. But.. DELICIOUS! :) "

19 Reviews for Southwestern Layered Bean Dip


I used the fat free sour cream and left off the avocados to decrease the fat content (a medium avocado has 31 grams of fat!--albeit 'good' fat). It was a complete hit.


I absolutely agree about the unrealistic portion size. The dip was delicious, but 7 grams of fat per half a cup is still not what I would call a "low-fat" snack.


Comments (1)


jennifermuzzi wrote 5 years 1 week ago

most of the fat is from the avocado- so it's good monounsaturated fats. To lower the saturated fats, use the reduced fat cheeses that will help.


I would like to note that the serving size calls for 1/2 cup per person. That is half a fist per person. I am guessing that very few people at the Superbowl parties kept their dipping to that small amount. you could pick up that amount in three of four tortilla chips.

I find it disingenuous when healthy cooking magazines get their calorie counts down by cutting the portions to sizes that no average person would eat. I think that the recipe sounds quite healthy and even if the portions were increased to one cup per person, which is far more realistic, it would be a fine addition for a party compared to what it might be if all full fat ingredients were used at much higher portions. I just want Eating Well and other magazines to be real in making nutrition calculations.

Comments (1)


deetsgooch wrote 5 years 1 week ago

I respectfully disagree with you. Using your calculations, this recipe would serve 6 people, that would be 2/3 of a can of beans and 1.5 ounces of cheese each. To me that sounds more like a lunch portion than a snack size. Many other dip recipes use 2 tablespoons as a serving size which I find to be unrealistic. There are 8T in a half cup, which means you could serve yourself a half cup of ths dip with 8 baked chips and scoop a little onto each chip. That would be very satisfying to me. Along with a veggie tray with a healthy yogurt-based dip I would not feel deprived at a party at all. It is our own responsibility to control our portion sizes and watch what we eat. I would make this recipe using a reduced fat cheese to lower the fat content further.


This dip was the highlight of our early July 4th BBQ. 6 adults polished all but a tiny bit of it off in very little time. The changes I made were:
1. Served it cold (it was in the 90's a very humid so I wasn't in the mood for a warm dish)
2. sprinkled cilantro over the top (i have fresh growing in my backyard)
3. used the leftover jalapeno slices to garnish the top

I LOVE LOVE LOVE this dip! Will probably use more jalapenos next time, as I like things very spicy.


The only bad thing about this dip was that because it was heated and had dairy, I didn't dare eat the leftovers after it sat out for the whole Superbowl. Next time I need to move things into the fridge sooner so we can enjoy this dip twice because it's so delicious!


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