Fiesta Bean Dip layered with refried beans, sour cream, salsa, cheese, lettuce and tomato. Served with tortilla chips, this taco dip is always a huge hit at parties!
Fiesta Bean Dip
This bean dip is highly addictive! Always disappears at parties! Will put other dips to shame!
Ok, you’ve now been properly warned. It’s just my humble opinion, but this fiesta bean dip is better than any seven layered dip you’ve ever had.
And it only has five layers (six if we want to split hairs).
The standout ingredient which takes this dip from average to amazing is the semi-homemade refried beans. I never buy the pre-made stuff in a can.
Sometimes I go all the way and start with dry pinto beans, but more often than not I grab a can of pinto beans from the cupboard.
With a few spices and 10 minutes, you can have refried beans that taste completely from scratch.
If you’re anything like my family, you always have homemade salsa on hand (or a quick blend away). Absolutely no judgement if you use jarred salsa here, but I’d definitely encourage you to make homemade beans.
One thing you’ll notice is that there are no black olives on this taco dip. I don’t understand that phenomenon.
Do you put olives on your tacos? I can’t speak for all Mexicans, but neither my family nor my husband’s has ever put black olives on our tacos, so we don’t include them here. But to each his own!
This appetizer is a regular at family functions and summer BBQs.
If you expect more than ten guests, I recommend doubling the recipe and using a 13×9 pan. Trust me, it’s that good!
If you like chips and dips with a kick, also try my Jalapeño Cream Cheese Dip – it’s like a jalapeño popper in dip form, plus it has bacon!
For the refried beans:
- 1 tablespoon of bacon grease, lard, butter or oil
- 2 cans (15 oz) pinto beans
- 1 teaspoon of cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Dash of dried oregano
For the dip:
- 1 cup sour cream
- 1 cup salsa
- 1/2 head of lettuce, shredded
- 1 1/2 cups shredded cheddar cheese
- 1 medium tomato, diced
- Tortilla chips, for serving
For the beans:
- Heat the oil in a medium skillet over medium heat. Add the beans, cumin, garlic, pepper and oregano. Bring to a simmer.
- Mash the beans with a potato masher until smooth. Continue to simmer until beans have thickened, about 8-10 minutes. Let cool before assembling dip.
For the dip:
- Spread the beans on the bottom of a 9-inch pie pan.
- Combine the salsa and sour cream and pour over beans.
- Top with lettuce, cheese and tomatoes. Cover and refrigerated until ready to serve. Eat with chips.