Layered Black Bean Taco Dip
Warm, creamy dip topped with fresh tomatoes, cilantro, green olives, jalapenos, and green onions.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer, Dip, Snack
Cuisine: American, Tex-Mex
Keyword: black bean, dip, quick, taco
Servings: 8
Calories: 261kcal
Author: Leigh Harris
- 16 oz Refried Black Beans 1 can
- 8 oz Cream Cheese, softened
- 1 cup Sour Cream
- 2 tablespoons Taco seasoning mix
- 1 clove Garlic, minced
- 3/4 cup Cheddar Cheese, shredded
- 1 Jalapeno, seeded and diced
- 2.25 oz pitted black olives, sliced 1 small can
- 2 Roma Tomatoes, diced
- 2 Green Onions, diced
- 1/2 cup Fresh Cilantro, chopped
- 1/4 - 1/2 cup Tomatillo Salsa
Preheat oven to 350°.
Spread the refried beans in a square 9x9 oven safe dish.
16 oz Refried Black Beans
In a mixing bowl, combine cream cheese, sour cream, garlic and taco seasoning.
8 oz Cream Cheese, softened, 1 cup Sour Cream, 1 clove Garlic, minced, 2 tablespoons Taco seasoning mix
Mix well with electric mixer.
Spread cream cheese mixture on top of refried beans.
Sprinkle cheddar cheese on top of cream cheese mixture.
3/4 cup Cheddar Cheese, shredded
Bake for about 15 minutes.
Sprinkle olives, tomatoes, onions, cilantro, jalapeno and tomatillo salsa on top.
1 Jalapeno, seeded and diced, 2.25 oz pitted black olives, sliced, 2 Roma Tomatoes, diced, 2 Green Onions, diced, 1/4 - 1/2 cup Tomatillo Salsa, 1/2 cup Fresh Cilantro, chopped
Serve hot or room temperature with Tortilla Chips
You can lighten up this taco dip recipe by using low-fat cream cheese and sour cream. It won’t be as rich and creamy but it will still work.
Storing - Any leftovers should be covered tightly and stored in the refrigerator for up to 3 days. The topping will start to wilt and weep after a few days.
Calories: 261kcal | Carbohydrates: 11g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 834mg | Potassium: 183mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1181IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 1mg