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Nutrition Facts
Serving Size 1 (78g) Recipe makes 12 servings
Calories 111
Calories from Fat 62		(55%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 218mg		9%
Potassium 205mg		5%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 2.4g	9%
	Sugars 0.5g
Protein 4.7g		9%
detailed view... how is this calculated?

5-layer Mexican Dip

Recipe #120383 | 3½ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Lauralie41
May 3, 2005

I found this recipe on BackoftheBox.com and thought this would be nice for a Cinco De Mayo celebration. It is listed under appetizers but I would even eat this for a quick lunch. Kraft Foods created this recipe.

SERVES 12 (change servings and units)

Ingredients

1 (15 1/2 ounce) can refried black beans
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 cup sour cream, Breakstone or Knudsons
1 cup cheese, Kraft shredded cheddar
1 tomato, chopped
1/3 cup green onion, sliced
ripe olives, pitted (optional)
tortilla chips (optional)

Directions

1
In small bowl, mix beans, chili powder, and cumin. Spread this on the bottom of a 9-inch pie plate.
2
Layer remaining ingredients on top of bean mixture. Cover and refrigerate until well chilled. Serve with your favorite tortilla chips.

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Featured Reviews for This Recipe

From: KITTENCAL

On Aug 2, 2008

I did a few addjustments to this and added on some jalapeno peppers, made for my DS and it was thoroughly enjoyed, thanks for sharing Lori!

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From: ~Nimz~

On Oct 21, 2007

Considering that this is my first layer dip to make, that I can remember, it was wonderful. So easy to put together and very tasty. Thanks Lauralie for another keeper and good luck in the football pool this week.

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From: MsSally

On Sep 4, 2007

This was great. I had to use Taco Seasoning because I ran out of chilli powder. I also used some hot sauce to the beans. I mixed my beans and then made individual servings on plates. Very easy and great appie or light lunch.

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From: Junebug

On Dec 8, 2006

This dip is so quick and easy to make. I didn't have any green onions so I suppose it was really 4 layer dip, but whatever you call it, it was delicious! My DD and I pretty much ate the whole thing for lunch today. I can't wait to add the green onions next time as I know they will make it even better. There are alot of Mexican layer dips out there, but I like this one because it uses black beans (I washed and drained mine) rather than refried beans and just 2 simple spices rather than the taco seasoning. Thanks for sharing your yummy dip recipe Lauralie!

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