Spicy Layered Bean Dip

Susan Feliciano


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.

★★★★★ 1 vote
20 Min
5 Min
No-Cook or Other


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


1Add jalapeno salsa to the refried beans, and stir well to combine. Spread in the bottom of a 12 x 8" serving platter.
2Drain and lightly steam the corn. Spoon corn evenly over beans.
3Spoon 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.
4Top 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