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Mexican Layer Dip & Black Bean Dip

May 7, 2012

In honor of Cinco de Mayo, I made Mexican layer dip for a little celebration at work.  It not only looked beautiful but tasted great!  This dip is a cinch to put together and is great for parties.  Just make sure to have some flatware, plates and napkins on hand because it gets a little messy. The greatest thing about this recipe is you can adjust the recipe or swap ingredients to suit your own taste. I was going to use salsa but didn’t have any on hand so I just left it out and I swapped some pickled jalapeños for the more traditional black olives.

The black bean dip is a nice homemade base for this easy layer dip but you could certainly substitute refried beans.  The black bean dip is also delicious on its own, served with tortilla chips or veggies.

I was hoping to get this post out before Cinco de Mayo so you could enjoy it on Saturday night for a fiesta but I was at a very important fiesta on Saturday…my best friend’s wedding!  It was a fabulous day and evening – they even had a margarita as their signature cocktail!

Mexican Layer Dip

one recipe Black Bean Dip, recipe below
12 ounces cream cheese, softened
1-2 cups shredded cheddar cheese or Mexican cheese blend
romaine lettuce, crisp parts only, thinly sliced
2 smell to medium tomatoes, small diced
3-4 scallions, thinly sliced
1 avocado, small diced
1/4 to 1/2 cup pickled jalapeños
tortilla chips

Spread black bean dip in the bottom of a pie plate or baking dish.  Next, spread the softened cream cheese on top.  At this point you can really layer the other ingredients in any order.  I layered lettuce, tomatoes, cheese, avocado, scallions then pickled jalapeños.  Serve with tortilla chips.

Black Bean Dip

1 can black beans, rinsed and drained (or 1 1/2 cups cooked black beans if you make them in bulk)
1 clove garlic, smashed
1-2 tablespoons pickled jalapeños
1 tablespoon red wine vinegar
1 1/2 teaspoons worcestershire sauce
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground cumin

Combine all ingredients in a food processor until smooth (a few smashed beans are okay).


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