Mexican Layered Bean Dip


  • 3 ripe avocados
  • 1 small tomato
  • 2 red chilies, finely chopped
  • 1 small red onion finely chopped
  • 1 tbs fresh cilantro, chopped
  • 1 tbs lime juice
  • 2 tbs sour cream
  • 2 drops of Habanero hot sauce
  • kosher salt and fresh cracked black pepper to taste
  • 1 (14oz) can of re-fried beans
  • 1 tbs ground cumin
  • 2 tsp oregano
  • kosher salt and fresh cracked black pepper to taste
  • 10 oz sour cream
  • 6 and 1/2 oz of jarred salsa
  • 2 oz of grated cheddar cheese
  • 2 tbs of chopped black olives
  • 1/2 lb of corn chips
  • fresh cilantro, chopped, for garnish


  • For the guacamole, roughly chop the avocado, then mash lightly with a fork.
  • Cut the tomato in half horizontally.
  • Using a teaspoon scoop our the seeds and discard.
  • Finely dice the flesh and add to the avocado.
  • Stir in to the chili, onion, cilantro, lime juice, sour cream and sauce.
  • Season with salt and pepper, cover and refrigerate.
  • Using a fork, mix the re-fried beans, cumin and oregano together in a small bowl.
  • To assemble, spread the beans in the center of a large platter, leaving a border for the corn chips.
  • Spoon the sour cream on top, leaving a small border of bean mixture showing.
  • Repeat with the guacamole and salsa sauce so that you can see each layer.
  • Sprinkle the top with cheese and olives.
  • Arrange some of the corn chips around the edge just before serving and garnish with fresh cilantro..
  • Serve with the remaining corn chips.

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