This Mexican Bean Dip is irresistible and always the first dip to disappear at any potluck. Layered with refried bean, cream cheese, salsa, and shredded cream cheese, it’s almost begging for a chip!
We’re currently staying in a cozy cabin in Idyllwild, California, celebrating our 25th wedding anniversary. We’ve made this an annual tradition and have always brought the kids with us.
The time spent up here usually consists of quiet time, watching movies, working on puzzles, taking our dogs on hikes, and of course, EATING!
This Mexican Bean Dip recipe always makes an appearance. It’s my daughter, Nena’s, favorite dip.
In fact, Nena loves this bean dip so much, she sometimes eats it in place of a meal. I believe it will be your family’s favorite too!
Mexican Bean Dip Recipe
Ingredients
- 2 (8 oz) cream cheese
- 2 T. taco seasoning divided
- 1 (4 oz) can diced green chiles
- 1 can refried beans
- 1 cup jarred salsa
- 2 cups shredded Mexican cheese
- 1/4 cup sliced black olives
- 1/4 cup sliced scallions optional
Instructions
Preheat over to 375 degrees F
Place cream cheese in an 8″x8″ ceramic dish, cover with a paper towel, and microwave for one minute, or until the cheese is soft enough to spread. Sprinkle with 1/2 of the taco seasoning.
Mix the taco seasoning into the cream cheese and spread in an even layer.
Place refried beans in a medium-sized bowl, and mix in the remaining taco seasoning.
Spread the refried beans over the cream cheese.
Drain green chiles, and spread over the refried beans.
Pour the salsa over the diced chilis, and spread evenly.
Sprinkle with the shredded cheddar or Mexican cheese.
Next, top with the sliced olives.
Cover loosely with foil, and bake for 30 minutes, or until the shredded cheese is completely melted.
Serve with tortilla chips. Enjoy!
Other Bean Dip Ingredient Ideas
I adapted this Mexican Bean Dip recipe from a seven-layered dip that my sister-in-law, Kim, used to make.
Kim’s version consists of sour cream, salsa, ground beef, shredded cheese, shredded lettuce, scallions, and black olives.
Although I LOVE her dip, I had to make my dip “picky eater friendly.” My bean dip layers include cream cheese, refried beans, diced green chilis, salsa, shredded cheddar cheese, and diced black olives.
Even though I prefer using homemade salsa, jarred salsa, such as pace, can be substituted.
Other layer possibilities include guacamole, pickled jalapeños, and chorizo. If you can handle extra spicy food, add a final layer of my hot chili sauce.
If those ideas aren’t enough, here are some other dip recipes I have on my blog:
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Layered Mexican Bean Dip
Ingredients
- 2 8 oz cream cheese
- 2 T. taco seasoning divided
- 1 4 oz can diced green chiles
- 1 can refried beans
- 1 cup jarred salsa
- 2 cups shredded Mexican cheese
- 1/4 cup sliced black olives
- 1/4 cup sliced scallions optional
Instructions
- Preheat over to 375 degrees F
- Place cream cheese in an 8"x8" ceramic dish, cover with a paper towel, and microwave for one minute, or until the cheese is soft enough to spread. Sprinkle with 1/2 of the taco seasoning.
- Mix the taco seasoning into the cream cheese and spread in an even layer.
- Place refried beans in a medium-sized bowl, and mix in the remaining taco seasoning.
- Spread the refried beans over the cream cheese.
- Drain green chiles, and spread over the refried beans.
- Pour the salsa over the diced chilis, and spread evenly.
- Sprinkle with the shredded cheddar or Mexican cheese.
- Next, top with the sliced olives.
- Cover loosely with foil, and bake for 30 minutes, or until the shredded cheese is completely melted.
- Serve with tortilla chips. Enjoy!
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