Mexican Layer Dip

Good dip is essential at any festive gathering, whether it’s going to be consumed as an appetizer or a snack food.  What’s that? Oh yes, a festive gathering like the Superbowl, which incidentally, is tomorrow.  If you’re hosting a Superbowl party or attending one and want to take something sure to be a hit (or “score big”, since we are talking about sports here…), try this dip.  It’s healthy and tasty, which will balance out the not-so-healthy and tasty options at the party.  There’s still plenty of time before kick-off to make this fantastic dip!


Mexican Layer Dip


Mexican Layer Dip
from Two Peas & Their Pod

1 (16 oz) can refried black beans
1 cup Creamy Avocado Yogurt Dip
2 teaspoons taco seasoning
1/2 cup shredded cheddar or Mexican cheese
1/4 cup sliced black olives
1 tomato, diced
2 tablespoons queso fresco
1 green onion, sliced
2 tablespoons chopped cilantro
Tortilla chips, for serving

What To Do
Using a spoon or spatula, spread the refried beans evenly on a serving platter or plate.

Stir 2 teaspoons of taco seasoning into the Creamy Avocado Yogurt Dip. Spread the dip evenly over the beans.

Top evenly with shredded cheese, olives, tomato, queso fresco, green onion, and cilantro.

Serve with tortilla chips!

You can cover the dip and keep it in the fridge for 5 hours before serving.

My Comments
I wasn’t sure how big a plate to use so just used a normal dinner plate and it was perfect.

Confession: I have no idea what queso fresco is but we had a jar of Salsa con Queso in the fridge so I just heated it up and drizzled some on.

And, I had a bag of shredded “pizza cheese” so used that.  It’s a good blend.

It’s a good idea to have a spoon or a mini offset spatula handy so people can easily put dip on their plates or chips, rather than people trying to scoop it out with their chips.


Even if you’re not doing anything related to the Superbowl tomorrow, you’ll want to try this dip sometime.  Dip Dip Hooray!


Mexicn Layer Dip


3 thoughts on “Mexican Layer Dip

  1. Lisa Lynch says:

    I love Pioneer Woman on Food Network and she suggested adding a can of green chilis (which is actually really mild) and a couple shakes of hot sauce to the refried beans. Warm it all up, to mix, then add to your platter, as the base. YUM! Thanks for sharing, Anne!!

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