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5 Layered Bean Dip

by Chris Salicrup


for 6 servings

Bean Layer

  • 2 tablespoons
    olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups
    black beans, cooked (340 g)
  • 1 teaspoon
    ground cumin
  • 1 pinch cayenne pepper
  • fine sea salt, to taste
  • freshly ground black pepper, to taste

Sour Cream Layer

  • 1 ¼ cups
    sour cream (290 g)
  • ½ lime, juiced
  • fine sea salt, to taste

Avocado Layer

  • 4 avocados, chopped
  • ½ lime, zested
  • ½ lime, juiced
  • fine sea salt, to taste
  • 1 ½ cups
    shredded cheddar cheese (150 g)
  • 2 cups
    cherry tomato, chopped (400 g)
  • ¾ cup
    black olive, sliced (100 g)
  • ¾ cup
    scallion, sliced (75 g)
  • 1 cup
    cilantro leaf, whole (40 g)
  • tortilla chips, to serve
  • hot sauce, to serve
    Calories 452
    Fat 35g
    Carbs 26g
    Fiber 12g
    Sugar 4g
    Protein 12g

Estimated values based on one serving size.



  1. In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.
  2. Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.
  3. Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.
  4. In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.
  5. In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.
  6. Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.
  7. Enjoy!