Spicy Layered Bean Dip

Susan Feliciano

By
@frenchtutor

Once for a wedding reception, the groom's family asked for spicy food. I was a bit unsure about using dip and chips at a wedding, but this one went over really well. It has a very pretty presentation, and serves several people.


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Rating:

Comments:

Serves:

15

Prep:

20 Min

Cook:

5 Min

Method:

No-Cook or Other

Ingredients

1 can(s)
refried beans (15 ounces)
1 can(s)
hot jalapeno salsa (4 ounces)
1 can(s)
whole kernel corn, vacuum pack
2 c
prepared guacamole
2 c
sour cream
2 c
shredded cheddar cheese
1 c
prepared pico de gallo

Directions Step-By-Step

1
Add jalapeno salsa to the refried beans, and stir well to combine. Spread in the bottom of a 12 x 8" serving platter.
2
Drain and lightly steam the corn. Spoon corn evenly over beans.
3
Spoon dollops of sour cream and guacamole evenly over corn, alternating green and white as you go. Using a knife, lightly swirl-spread the guacamole/sour cream topping to the edges of the platter.
4
Top with shredded cheese and pico de gallo. Refrigerate until serving time. Serve with chips or tortillas.

About this Recipe

Course/Dish: Other Appetizers, Dips
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tag: Quick & Easy