This version of refried bean dip uses homemade ingredients for an ultra-fresh taste, it’s SUPER easy too! Seven layers just waiting for your chip!
Hi, friends! Happy Tuesday! Thanks for all your wonderful and helpful blog comments yesterday! As I mentioned this week is the week of blogiversary giveaways so make sure you enter yesterdays giveaway and today’s giveaway at the very end of this post!
Now onto this DELICIOUS seven-layer dip recipe which I created with my fresh homemade salsa a couple of weeks ago.
After I was done photographing the salsa I took half of it and made this DELICIOUS bean dip with it. I know that bean dip is traditionally a potluck food and everything, but Mr. Hungry and I ate this all week by ourselves. No shame. Since protein is hard for me still (thanks to baby hungry for all the food aversions), I counted the beans as at least some protein.
Mr. Hungry and I frequently get bean dip from the stores on the weekend, which is good but not nearly as good as this homemade version. Plus let’s be honest, if you are gonna make anything bean dip is just about one of the easiest things you could make. All you have to do is add the different layers and then dig in with your chip!
For the first few layers, I did 1.5 cups of refried beans (I used some leftover homemade refried beans that I had stashed in the freezer), 1 cup of light sour cream, 1 cup of guacamole (I suggest my extra spicy guacamole for those of you that love a kick), and 1.5 cups of that super delicious salsa DRAINED first.
The next layers were a bit easier, just 2 small cans of sliced olives, 1 cup of shredded Mexican Cheese, and then I garnished it with green onions and sliced jalapeno!
Yuuummmmmm I wish there was more in the fridge right NOW! Is that a pregnancy craving? I wouldn’t know, I feel like I don’t have cravings. I just have food tolerances, like food that sounds tolerable. Nothing every sounds really GREAT to me. EXCEPT for chips and dip, I feel like I could eat that all day every day!
So, is that a craving? I’m probably the only pregnant woman in the world to not be able to tell if she has cravings. Sounds about right, I’m weird like that.
On a totally unrelated side note if you need to make this dairy free you could remove the sour cream and cheese, it would still be delicious!
This version of refried bean dip uses homemade ingredients for an ultra-fresh taste, it's SUPER easy too! Seven layers just waiting for you your chip! #glutenfree #appetizer #healthy #hungryhobby #partyfood
Seven Layer Bean Dip Recipe
- In an 8 x 8 casserole dish add the first layer of refried beans to the bottom of the dish.
- Next layer on top of the refried beans one layer of sour cream. To keep it nice and bright, keep your spoon clean!
- Next, add guacamole or mashed avocado layer on top of the sour cream.
- Drain your salsa in a colander to remove excess liquid before adding it to the bean dip or your bean dip will be really running. Spread salsa over the guacamole layer.
- Evenly distribute sliced black olives on top of the layer of salsa.
- Evenly distribute shredded Mexican cheese on top of the black olives.
- Evenly distribute jalapeno slices across the top of the cheese.
- Store in the fridge, consume within 5-7 days (or before the sour cream expiration date.)
Like this recipe? Need help with meal planning? As a Registered Dietitian, I created What to Eat? Meal Plans to offer balanced meal plans with food that actually tastes good! Check it out!
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Blogiversary Giveaway #2
For today’s giveaway, I’m giving away a dozen RX bars! Basically, every morning when I first wake up I eat an RX bar or a trail mix energy ball to help fight pregnancy nausea. They’ve been lifesavers for me, so I’m definitely a huge fan! Enter below!