This five-layered bean dip by Simply Mama Cooks tutorial on YouTube is an easy homemade party appetizer dip that can be made in seven layers too. It’s an easy recipe to follow and bring to a potluck because it doesn’t require much cooking at all except to cook the beans. I love how you can see each layer in the glass baking dish because it makes the dip look more presentable. I love seeing the layers in a dish because of the vibrant colors that each layer has. You can layer this dip into 7 layers but I know many people do not like avocado. This 5 layer bean dip is easy to preserve and refrigerate for the next day, but it would be hard to have leftovers since this is a tasty dip.
Ingredients:
- 2 cups cooked pinto beans (drained and rinsed)
- 1/4 cup juice of pickled jalapeño
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground cumin
- 1 tsp chili powder
- 8 oz chunky salsa of your choice
- 10 oz sour cream
- 3 oz cheddar cheese (shredded)
- small 2.25 oz can sliced black olives (drained)
- 3 scallions (chopped)
Directions:
First, add the cooked and drained pinto beans to a food processor. Then, add the pickled jalapeño juice, garlic powder, onion powder, ground cumin, and chili powder. Blend everything until a smooth puree consistency is formed.
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Next, assemble the dip by adding the layers into a glass dish. The first layer is the beans, salsa, sour cream, shredded cheese, olive, and green onions. Continue to watch Simply Mama Cooks tutorial on YouTube for full instructions and details.
Overall, this bean dip has Tex Mex ingredients, and I would tweak this recipe out by adding fresh jalapeños because I love the crunch and extra spiciness.
