Menu Banner

Thursday, February 5, 2009

Southwestern Layered Bean Dip

My friend Natalee brought over this Southwestern Layered Bean Dip for our Super Bowl party last week and it was scrumptious. (How’s that for a new descriptive food word? ‘Yum’ and ‘delish’ are used far too often on this here food blog.)

It’s similar to the classic 7-layer Mexican dip, but a bit different, a bit healthier…and it’s always nice to mix it up!

Southwestern Layered Bean Dip
  • 1 16-ounce can nonfat refried beans, preferably “spicy”
  • 1 15-ounce can black beans, rinsed
  • 4 scallions, sliced
  • ½ cup prepared salsa
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ cup pickled jalapeño slices, chopped
  • 1 cup shredded Monterey Jack, or Cheddar cheese
  • ½ cup reduced-fat sour cream
  • 1½ cups chopped romaine lettuce
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • ¼ cup canned sliced black olives, (optional)
  1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl.
  2. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.



  1. Nice recipe! I like the romaine lettuce touch. I love using the 75% reduced fat cheddar cheese found at Trader Joes, and there’s also a nonfat sour cream (the container looks like a cow). Here’s to mixin’ it up!

  2. I love cumin- sounds like a great twist on this recipe! I can’t wait to try it out.

  3. I have yet to go wrong with an Eating Well recipe. Definitely going to try this one!

  4. 4

    Use home made refried beans…they are SOOO much better for you and are easy to make in the crockpot.

  5. I bet I’d love that dip. So many avocados!

Leave a comment