Layered Mexican Refried Bean Dip

If you’re after a dip that disappears before your eyes, this moreish Mexican refried bean dip is the one to make.

It’s a crowd-pleasing mix of smooth refried beans, creamy seasoned sour cream, chunky guacamole and a generous layer of shredded cheese, all to be scooped up with crunchy corn chips. Every bite hits that perfect balance of savoury and fresh and, once it’s on the table, don’t expect it to last long – this is the kind of dip people hover around until the dish is scraped clean.

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Layered Mexican Refried Bean Dip

Recipe by Food and Vine

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The lemon juice in the mashed avo stops the avo from turning brown and adds a delightful tang.

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CourseSnacksCuisineMexican (kinda)DifficultyEasy peasy

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Ingredients

Metric US

• 300 ml 1 1/4 cup tub sour cream

• 30 g 1 oz pkt Taco spice mix

• 2 2 avocados, seeded, chopped

• 1/2 1/2 red onion, finely diced

• 1 tbs 3 tsp fresh lemon juice

• 435 g 1 lb can refried beans (I use Old El Paso brand)

• 1 cup 1 cup shredded cheddar cheese

• 2 2 pkts corn chips (I used 170g pkts nacho cheese flavour)

Method

• Place sour cream and taco spice mix in a bowl and stir to combine.
• Mash avocado in a separate bowl. Add onion and lemon juice and stir well to combine.
• Spread refried beans over the base of a shallow dish or serving plate. Top with a layer of spiced sour cream, then a layer of avocado mixture. Sprinkle over shredded cheese. Serve with corn chips.

Notes

• Like a little extra heat? Stir ground hot paprika, to taste, into the refried beans. You could also sprinkle with some chopped fresh green chilli.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 515kcal
• Fat: 38.6g
• Saturated Fat: 15g
• Cholesterol: 71mg
• Sodium: 1450mg
• Potassium: 624mg
• Carbohydrates: 30.2g
• Fiber: 13g
• Sugar: 8.1g
• Protein: 15.1g
• Calcium: 325mg
• Iron: 2mg
• Vitamin D: 0.2mg

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