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Layered Mexican Dip July 30, 2011

Posted by nrhatch in Food & Drink, Vegetarian Recipes.

For an appetizer that’s almost as easy to serve as pita chips and hummus . . .


Spread refried beans into a quiche pan, pie plate, or other shallow serving bowl.  Layer other ingredients on top ~ spread salsa, leaving 1/2″ around the rim with no salsa; sprinkle grated cheese over the center, leaving 1″ around the rim with no cheese.  Top with chopped lettuce, tomatoes, olives, red pepper,  onion, jalapeno (or anything else you like on bean burritos).

Adjust heat by using mild, medium, hot, or flaming salsa, or by adding cayenne or taco seasoning to the beans.  Delicious served with tortilla chips, pita chips, fritos, melba rounds, crackers, or raw veggies.

Spread leftover dip on softened tortillas to make Veggie Wraps.

Aah . . . that’s better! 

What about you?  Do you have a favorite “go to” appetizer you whip together for unexpected company?

Related posts:  Burrito or Taco Bar * Mexican CurryYummy Hummus * Bon Appetit! * Bruschetta Veggie Tacos * 7 Layer Tostadas (Kalyn’s Kitchen)


1. Tilly Bud - July 30, 2011

Yummy! For fun, or are you expecting company?

nrhatch - July 30, 2011

Stocking up the pantry ~ garbanzo beans for hummus and refried beans for tacos, burritos, and layered bean dip.

2. Rufus' Food and Spirits Guide - July 30, 2011

The beginning of any party!

nrhatch - July 30, 2011

Recipe for a perfect weekend:



3. Piglet in Portugal - July 30, 2011

This sounds nice…quick question what are refried beans?

My favourite standby is Hummus. I always keep a tin or jar of chickpeas read to open and whiz up a quick dip, I always add tabasco or piri to it for an extra kick! 🙂

nrhatch - July 30, 2011

Refried beans are sold with the taco shells and other Mexican foods in our grocery store. They’re pinto beans cooked and mashed with seasonings and spices ~ ready for bean burritos, tacos, and layered dips.

nrhatch - July 30, 2011

Like you, hummus is another regular standby ~ blended in the food processor with olive oil, garlic, lemon, crushed red pepper flakes. Yummy!

4. Paula Tohline Calhoun - July 30, 2011

I adore layered Mexican dip! I have made it many times – sometimes with ground beef, sauteed, drained of fat and mixed with taco seasoning, and often the veggie style like yours. I generally really “layer” everything rather than mix the beans, sour cream and cheese. I think that if I were to do that, I might heat it until the cheese melted, and then immediately layer everything, but I dn;t know. I also put on a layer of guacamole if I’m feeling like it (usually am). The only thing I would caution folks about is something I learned after a couple of tries years ago. Do one ofto things with the chips you servie it with: Either completely drain your salsa before putting it on, or don’t, and set the chips aside in another bowl. Otherwise all you get is soggy chipe! The salsa liquid soaks through very quickly and easily!

Thanks for the reminder. I haven’t done this one in a while, but probably becaause I’m the only one who adores Mexican food. I have to go by myself, or wait until I’m with my sons w/o Ashley! It’s hard to make a serving for one – especially when one is trying to watch the scale.

Paula Tohline Calhoun - July 30, 2011

TIOOMOIMSTR: (This is one of my oops I made some typos reply) (New acronym, so I translated for you. I’ll add it to my book as an addendum.)
I won’t correct them for you – I figure you know where they are. . . :laugh:

Paula Tohline Calhoun - July 30, 2011

😳 , I meant 😀

nrhatch - July 30, 2011

I often do it in layers too ~ but have found that the cream cheese and refried beans both spread easier if mixed with the sour cream.

I keep the shredded cheese separate to put on top.

I put the layered dip in the quiche pan or pie plate . . . with a bowl of chips next to it so the chips don’t get soggy. It’s still a good idea to drain the salsa a bit so it doesn’t look runny. Thanks for the reminder.

Serving for one: Take a soft tortilla, spread it with the beans, and cover it with lettuce, tomato, salsa, olives, sour cream, cheese, etc.. Then roll tightly and cut into pinwheels to serve with Mexican rice. Ole!

nrhatch - July 30, 2011

You’re going to end up with quite a tome of acronyms, PTC!

Maybe I’ll correct some of your typos later. It’s time for my siesta right now. 😉

Paula Tohline Calhoun - July 30, 2011

I wouldn’t bother – I think it adds to my charm, don’t you?

I know about the one tortilla thing, but what I should have said is not it’s hard to make for one, but it is hard to make just one! (I generally have to eat Mex food at a restaurant, then there won’t be any leftovers for me to raid the refrigerator for. I always give my leftovers to whoever takes me to the restaurant, or if by myself, I order kid-size portions!

nrhatch - July 30, 2011

Your charm knows no bounds. 😀

A raider of the fridge, eh? I’m not much of a between meal nibbler these days. But I do eat well at lunch and dinner so my waist won’t waste away. 😉

5. hugmamma - July 30, 2011

I make a similar dish, but use a can of chili instead of refried beans. Will have to post my recipe…not sure if the ingredients are all the same.

yummy…either way. 🙂

nrhatch - July 30, 2011

Do you serve the chili hot or cold?

This is great for buffets because it can be left in the fridge until time to serve . . . straight from fridge to table with no fussing.

6. adeeyoyo - July 31, 2011

Whoops, here comes the heartburn again! 😆

nrhatch - July 31, 2011

Probably not the best starter for those prone to heartburn. 😉

7. therealsharon - July 31, 2011

Sounds muy bueno! 🙂

nrhatch - July 31, 2011


8. Naomi - July 31, 2011

Looks delicious, Nancy! Brings to mind the stunning avo and haloumi wrap I had for lunch yesterday 🙂

nrhatch - July 31, 2011

I’ve never heard of haloumi . . . off to google!

nrhatch - July 31, 2011

Aah . . . a salty Greek cheese. The description reminds me a bit of feta cheese.

Now, I’ll be on the look out to try some. Thanks, Naoimi.

9. flyinggma - July 31, 2011

Yummy. It’s a favorite around here that I haven’t made for awhile. Thanks for the reminder. jeanne

nrhatch - July 31, 2011

It’s FUN to whip up old favorites in the kitchen ~ perhaps absence makes the heart grow fonder? 😉

10. eof737 - July 31, 2011

A fruit plate works for me… ditto nuts. I like that dip plate too. 🙂

nrhatch - July 31, 2011

Great choices, E!

It’s been some time since I did large scale entertaining. When expecting 100+ guests, I chose lots of easy dishes to pair with a few fancy ones.

Nuts, fruit, cheese, raw veggies and dips ~ easy to serve and keep well on the buffet table ~ freeing up time to present the souffle! 😉

11. Tammy - July 31, 2011

I really like this layered dip and like it even more when I use black beans.

nrhatch - July 31, 2011

I love black beans . . . and often just stir them into salsa to serve. Yum! 😀

12. sweetdaysundertheoaks - July 31, 2011

I think it sounds like the perfect thing for wine time this afternoon! Might even break out a Berry Weiss! Thank you! If it is a wine time gathering I can’t get enough of Kerrigold’s Dubliner cheese!

nrhatch - July 31, 2011

Wine and cheese = perfect together! 😀

13. Cindy - August 1, 2011

Oooh yummtlicious!

nrhatch - August 1, 2011

Fun word! This is one of those easy recipes where the result exceeds the sum of its parts (without frazzling the cook).

14. Christine Grote - August 1, 2011

It sounds good.

nrhatch - August 1, 2011

Like most of my recipes, it’s a “template” to play around with . . . depending upon available ingredients.

Beans are delicious, nutritious, inexpensive, full of fiber, low in fat, and very versatile ~ and far easier to prepare than raw meat. 😀

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