Spicy Layered Bean Dip Recipe - Allrecipes.com
Spicy Layered Bean Dip Recipe
  • READY IN 35 mins

Spicy Layered Bean Dip

Recipe by  

"There are never any leftovers with this fantastic spicy bean dip; use hot salsa to add more punch. Serve with tortilla chips and homemade salsa."

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Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Combine refried beans and black beans in the bottom of baking dish. Top with sour cream, salsa, jalapenos, and cheese. Sprinkle with black olive slices, if desired.
  3. Cover dish, and bake in preheated oven for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 30 mins
  • READY IN 35 mins

Footnotes

  • Cook's Note:
  • Use fewer jalapeno chilies for a less spicy dip.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2010

This bean dip will turn out runny and soupy if you don't make changes to it. I've made it about four or five times now for parties and the last time I made it, it came out great. I only made a few changes, mainly just in the way it's preped. STRAIN THE SALSA AND JALAPENOS. Canned and jarred salsa and jalapenos have a lot of water in them. I found that by taking some cheesecloth and a strainer and geting the majority of water out of the salsa before putting it in really helped. I also strained the jalapenos, maybe I was supposed to be doing this all along, but the first few times I didn't and the dip was soupy. (I was using canned jalapenos) Even if you use chunky salsa it's still runny. For awhile I thought the runnyness was from the melted sour cream, but it's not. It's the salsa. So strain the salsa before adding it if you're going to use something store bought. Also this dip is really good if you get it all layered, and then put it in the fridge overnight until you need it. I usually make it the night before a party and cook it the day of the party, right before I leave the house. Just add about 15 minutes to the cook time if it's been in the refrigerator all night. Also I haven't tried it, but I'm sure this dip would be good cold too. As in not cooked at all.

 
Most Helpful Critical Review
Mar 07, 2011

This bean dip works as a great base, but ultimately it needs something more. I was looking for more flavor and more spice.

 
Jun 08, 2009

Great recipe, everyone loved it. I used diced green chilies instead of the jalapenos and didn't add the whole 4 oz as I don't like things too spicy.

 
Feb 15, 2011

I just made this dip and it came out great! I had just made a batch of refried beans without the refry (found on this website also!) and black beans. I was looking for a bean dip and decided to try this. I added some taco seasoning to the bean portion, and I didn't drain the salsa and mine didn't come out runny. This will be a family favorite since I am always making pinto and black beans!

 
Jan 04, 2011

Great dip! I drained the salsa and jalapeno peppers as others suggested. I added half a packet of taco seasoning to the bean mixture. Delicious:)

 
Mar 01, 2010

Made it last night for a party. Got great reviews. Changes: made my own salsa/jalopenos (1 med diced red tomato, 3/4 cup finely diced onion, 1/2 cup cilantro, 1 tbsp minced garlic, 1/2 lime-juice, salt/pepper, 2 finely diced fresh jalopeno peppers-seeded, mix, drain juice bf putting on top.

 
Dec 07, 2009

This is a really good recipe. I also subsituted green onions for the pepper. Also try adding 1/2 a pack of taco seasoning to the sour cream.

 
Aug 10, 2009

It was a little too spicy for my liking but after leaving the really spicy out it was really pretty good.

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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