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Layered Mexican Bean Dip

Authentic 7 Layer Mexican Dip served with corn tortillas . This dip starts with spiced beans, fresh guacamole, sour cream and is topped with fresh vegetables.
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Author Jessica (swankyrecipes.com)

Ingredients

  • 1 large bag of tortilla chips , from Chevron
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1/4 cup cilantro , chopped
  • 1 lime
  • 3 tablespoons water
  • 1 jalapeno
  • 1 teaspoon cumin
  • olive oil
  • 3 avocados , peeled, pitted and sliced
  • 3 tablespoons fresh lemon juice or fresh lime
  • 3 tablespoons olive oil
  • salt to taste
  • 1 + 1/2 cup sour cream
  • 3 roma tomatoes , diced
  • 1 cucumber , diced
  • 2 cups lettuce , shredded
  • 1/4 cup parsley , chopped
  • 1 cup cheese , any kind

Instructions

  • Drain both cans of beans and rinse well. Toss in blender with 1-2 tablespoons lime juice, chopped cilantro, chopped jalapeno, cumin and a little olive oil and 2 tablespoons water then blend until mostly smooth. Add additional water if needed to smooth and add any salt or pepper to taste. Using a spatula, evenly spread across a 8 x 11 casserole dish. Rinse blender then add chopped peeled, pitted and mashed avocados, lemon juice and olive oil then blend until smooth. Spread avocado mixture over beans. Spread sour cream on top of avocado mixture. Top with chopped lettuce, cucumber, diced tomatoes, parsley and cheese. Serve with tortilla chips.