Great crowd pleasing seven layer bean dip. I always make it for family gatherings. Its one bean dip that doesn’t have to be kept warm and its pretty satisfying as an appetizer.
You can add practically anything you want to it. Occasionally I will change my bean dip recipe by topping it with green pimento olives for a change of pace. You can add salsa between the layers of the beans and cheese.
You can add cooked ground beef seasoned with garlic powder, chile powder and salt and pepper as a layer.
If I really want to make a hit with this bean dip, I will make my own refried beans and add my own roasted green chilis to them.
Whenever I make this dip, I am reminded of a Mexican restaurant we used to frequent that served a dip like this. They added tortillas on the top and then melted a jalapeno flavored cheddar and jack cheese over the whole thing. No canned beans at that restaurant. It was like a layered bean and nacho cheese dip. They served it hot. It was very tasty.
That little restaurant is what started the seed growing inside my head that I wanted to open a Mexican restaurant some day. And, I eventually did.
- 2 29 oz cans of pinto beans, mashed and refried (as a time saver, you can yse canned refried beans
- 1/4 cup lind’s red taco sauce
- 2 cups shredded sharp cheddar cheese
- 2 cups prepared guacamole
- 1 cup shredded lettuce
- 1 small can of sliced black olives
- 1 large tomato, chopped
- 1/2 cup sour cream
If you are using whole canned, cooked pinto beans, place them in a frying pan and mash with a potato masher and heat. You may have to add a little water for consistency. If you are using canned refried beans, place them in a pot and heat until warm. Add the taco sauce and continue to heat.
Spray the bottom and sides of an 11″ by 7″ baking dish. Spread the beans across the bottom of the baking dish. Layer with the cheddar cheese and guacamole. Top with lettuce, olives, and tomatoes. To finish, drop teaspoonfuls of sour cream across the top. Do not spread the sour cream.