9 Layer Bean Dip Recipe

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Tamara
Tamara December 4, 2020
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How To Make 9-Layer Bean Dip

A delightful combination of cheeses, tomatoes, and olives, with crisped bacon, this 9-layer bean dip will surely be the star of the party.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Serves:

Ingredients

  • 16ozTraditional Refried Beans,1 can
  • ¼cupwater
  • 2tsptaco seasoning mix
  • ½cupCheddar cheese,grated
  • ½cupMonterey Jack cheese,grated
  • 2large avocados,ripe
  • ½lime,juiced
  • ¼tsponion powder
  • ¼tspgarlic powder
  • ½cupsour cream
  • 5slicesbacon,cooked and crumbled
  • ½cupblack olives,sliced
  • 1large Roma tomato,diced
  • 2green onions,chopped
  • 2tbspcilantro,chopped
  • black pepper,freshly ground, to taste
  • Tortilla chips,for serving

Instructions

  1. In a medium mixing bowl, combine refried beans, water, and taco seasoning. Stir the mixture until well combined.

  2. Spread bean mixture evenly into the bottom of a small casserole dish. Sprinkle beans evenly with both grated cheeses.

  3. Peel and mash avocados with a fork, blend in lime juice, onion powder and garlic powder. Spread guacamole mixture evenly over cheese in casserole dish.

  4. Dollop sour cream over guacamole and spread evenly. Sprinkle bacon next, followed by tomatoes and olives.

  5. Garnish lastly with green onions and chopped cilantro. Season with fresh ground pepper over top to taste.

  6. Serve with tortilla chips and store dip covered, in the refrigerator.

Recipe Notes

Alternatively, for presentation, spread ¼ cup sour cream over guacamole then reserve ¼ cup. Drizzle the remaining ¼ cup over the completed dip using a snipped Ziploc bag.

Nutrition

  • Calories: 449.92kcal
  • Fat: 35.49g
  • Saturated Fat: 12.08g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 16.63g
  • Polyunsaturated Fat: 4.04g
  • Carbohydrates: 21.88g
  • Fiber: 9.58g
  • Sugar: 2.51g
  • Protein: 14.73g
  • Cholesterol: 46.93mg
  • Sodium: 744.58mg
  • Calcium: 231.77mg
  • Potassium: 815.05mg
  • Iron: 2.45mg
  • Vitamin A: 104.58µg
  • Vitamin C: 17.63mg
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