Our great bean dip can be made ahead and it's served with a variety of crackers, chips, and sliced vegetables, and really an all-around crowd-pleaser so perfect for any kind of entertaining.
The ingredients in our dip has so many possible ingredients you can interchange just by reading all our suggestions below, so this is a basic refried bean recipe with all the fix-ins or mix-ins.
The best part there is no cooking involved in this layered cold dip.
Mix and match whatever layering you prefer whether it's cheese, hot peppers, or onions we have a list of suggestions to add or leave out below.
This dip even tastes great with our Tuscan garlic bread or pita points and is truly an addicting appetizer!
Scroll down to this printable recipe and see why it's the newest favorite in our home.
Party Dip and Mexican Food
We love this American Mexican dip and we often served with as an appetizer during Cinco De Mayo it's the perfect starter.
This appetizer dip is always a hit at every birthday party and picnic and is great to take when you need a last-minute invitation and are asked to bring a covered dish.
Again if you've never set up a serving bar, it's perfect, just mix the beans with the seasoning and place all the other ingredients in a small bowl and let them build their own, it's fun and no one complains they don't like something you added with all the picky eaters.
In my crowd, we have several who aren't fond of raw peppers, tomatoes, onions or olives so a the serving bar setup works perfectly for us.
Either way, it's easy and a quick appetizer for all your party needs.
Ingredients You Will Need:
- shredded 5-cheese Mexican blend
- medium salsa
- refried beans
- sliced black olives
- sour cream
- shredded lettuce (or chop at least 2 cups from a head of iceberg lettuce or romaine into shreds)
- chopped tomatoes
- taco seasoning mix
- jalapeno for garnish
- Optional: Chopped bell peppers, chopped onions, sliced avocado
Tips
- add some cayenne pepper for heat
- add taco sauce instead of salsa if you don't like chunky salsa
- use any kind of lettuce shredded you prefer
- add a combination of Mexican cheeses or extra sharp cheddar
- if you like cilantro add that on top as a garnish
- use only freshly chopped herbs if available for the best results
- pita bread toasted, crackers or sliced vegetables can be part of the dipping assortment instead of just tortilla chips
- set up a serving bar with various toppings instead, and leave the beans mixture plain let them add whatever they like on their dip. Set mini plates by the serving bar and build your own dip using a serving spoon to have individual servings
Other Suggestions:
- serve with garlic bread, pita chips, crackers, or tortilla chips
- assorted vegetables: carrots sticks celery sticks, cucumber rounds, zucchini rounds, sliced radishes
- add green olives with pimentos
- add canned corn for a Tex-Mex style
- substitute black beans instead of refried, canned chili beans, or white canned beans drained
- add sliced avocado on top of use store-bought guacamole
More Dip Recipes To Try
Artichoke and Spinach Dip
Mexican Dip
Chicken Wing Dip
Loaded Potato Dip
Yield: 15
Cold Refried Bean Dip Recipe
A layered cold refried dip with a Mexican flair using tomato, lettuce, spices, tomatoes, and a perfect party pleaser.
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 1 package shredded 5-cheese Mexican blend
- 1 jar medium salsa
- 1 can of refried beans
- 1 small can of sliced black olives
- 1 16 oz container sour cream
- 1 bag shredded lettuce (or chop at least 2 cups from a head of iceberg lettuce or romaine into shreds)
- 1 or 2 medium-sized chopped tomatoes
- 1 package of taco seasoning mix
- jalapeno for garnish
- Optional: Chopped bell peppers, chopped onions, sliced avocado
Instructions
- Chop all the vegetables you're using and set aside.
- Mix the beans and taco seasonings together in a bowl.
- Line a deep dish pie plate or pan you could layer this in around 2 inches deep.
- Spread the bean mixture on the first layer.
- Pour some salsa evenly over the beans.
- Spread evenly with sour cream, sprinkle with cheese then tomatoes, olives, shredded lettuce, and peppers.
- Serve cold with tortilla chips.
- Keep leftovers covered in the refrigerator.
Notes
Tips
- add some cayenne pepper for heat
- add taco sauce instead of salsa if you don't like chunky salsa
- use any kind of lettuce shredded you prefer
- add a combination of Mexican cheeses or extra sharp cheddar
- if you like cilantro add that on top as a garnish
- use only freshly chopped herbs if available for best results
- pita bread toasted, crackers or sliced vegetables can be part of the dipping assortment instead of just tortilla chips
- set up a serving bar with various toppings instead, and leave the beans mixture plain let them add whatever they like on their dip. Set mini plates by the serving bar and build your own dip using a serving spoon to have individual servings
Other Suggestions:
- serve with garlic bread, pita chips, crackers or tortilla chips
- assorted vegetables: carrots sticks celery sticks, cucumber rounds, zucchini rounds, sliced radishes
- add green olives with pimentos
- add canned corn for a Tex-Mex style
- substitute black beans instead of refried, canned chili beans, or white canned beans drained
- add sliced avocado on top of use store-bought guacamole
