Description
A delicious layered dip featuring vegetarian refried beans, cream cheese, salsa, and fresh toppings.
Ingredients
Scale
- 16 ounces vegetarian refried beans (storebought or homemade)
- 3 tablespoons taco seasoning (equal to 1 packet, divided)
- 8 ounces cream cheese (softened to room temperature)
- 8 ounces sour cream
- ½ teaspoon kosher salt (or to taste)
- 1 cup salsa of choice
- 1 cup shredded Mexican-style cheese
- ¼ cup black olive slices
- ¼ cup pickled jalapenos
- 1 ½ cups romaine lettuce (shredded)
- ¼ cup cilantro (roughly chopped)
- 2–4 tablespoons green onions (sliced)
Instructions
- In a small bowl, combine the refried beans with 1 tablespoon taco seasoning until combined. Spread in an even layer on the bottom of a 9-inch pie pan or 1-2 quart baking dish.
- In a separate bowl, add the cream cheese, sour cream, salt, and remaining taco seasoning (about 2 tablespoons). Use a hand mixer or muscle strength to combine until smooth. Spread the layer on top of the beans. If possible, place these two layers in the fridge at least 2 hours before serving (up to 24 hours in advance) to allow the flavors to develop.
- Spread the layer of salsa and top with shredded cheese. Then sprinkle the black olives and jalapeno slices across the top. Finish with shredded lettuce, cilantro leaves, and green onions. Serve cold or room temperature with tortilla chips – enjoy!
Notes
- This dip is best when flavors are allowed to meld by refrigerating for an extended time before serving.
- Feel free to adjust the toppings according to your taste preferences.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg