Layered Black Bean Taco Dip

Black Bean Taco Dip on a tortilla strip.

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5 from 1 vote

Warm, creamy dip topped with fresh tomatoes, cilantro, green olives, jalapenos, and green onions.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dip, Snack

Cuisine: American, Tex-Mex

Keyword: black bean, dip, quick, taco

Servings:

Calories: 261kcal

Author: Leigh Harris

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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.

Nutrition