9 Layered Bean DipI've been making Layered Bean Dips since high school and they've always been a hit. Back in the day, I used to buy store bought guacamole (big mistake--I have yet to find any pre-made guacamole that tastes as good as homemade).
The layers I use, in general, include (in order from bottom layer to top):
1. Refried Beans (recipe below)
2. Mexican Blend Cheese
3. Guacamole (click here for recipe)
5. Tostitos Salsa Con Queso
6. Black Olives
7. Sour Cream
9. Chopped Tomato/Onion for garnishing
You can remove layers by taste--for instance, when I make this for kids, I leave out olives and jalapeno's. Personally, the key layers are refried beans, cheese, guacamole and sour cream.
1. Prepare the guacamole.
2. Empty 30 ounces of refried beans into a skillet with 3 tablespoons oil.
3. Spread out the refried beans and mix it together for 30 seconds.
4. Add 4 ounces of cream cheese and stir it together until the texture is consistent.
5. Optional Step--to make mine spicy, I add left over Taco Bell Hot Sauce. It really doesn't make it unbearably spicy, but adds a little flavor to the beans.
5. Chop 1 medium tomato and add to the refried beans.
6. After 2 minutes (make sure cream cheese is melted), pour the beans into a container.
7. Add a thick layer of Mexican blend cheese on top of the warm refried beans (the heat of the beans will slightly melt the cheese)
8. Add a layer of guacamole. Use a butter knife to spread it evenly.
9. Layer sliced jalapeno's on the surface of the guacamole. I use pre-sliced jarred jalapeno's.
10. Pour the entire 14 ounce bottle of Salsa con Queso on the jalapeno's. The consistency is kind of thick so you will have to spoon out the queso and use a butterknife to spread it evenly.
11. Add a layer of sliced black olives. Again, I usually purchase pre-sliced canned olives.
12. Add a layer of sour cream, using a butter knife to spread it evenly.
13. Add a layer of Mexican Blend Cheese
14. Garnish with any left over chopped onions, tomato's or olives