A tasty, Mexican spicy bean dip is a 3 layer dip made with 6 ingredients. It is the perfect dip to serve at your next game night! This Mexican spicy bean dip is my take on a cold party dip I had to improvise last night for the college football Championship game.
I needed to make something for the boys to enjoy and realized it was too late to run to the store to get some things. So I decided to make it with whatever I could find available in my kitchen. With a tub of sour cream and a jar of chunky salsa already in the fridge, I knew I could whip up something - even tasty- if I just added some fresh ingredients to it.
I found a can of refried beans, which took this dip to another level! It gave it a layer of creaminess along with a mild spicy kick. And the fresh tomatoes and green onions added some freshness to the taste while adding a punch of color! I was amazed how quick this dip was put together.
Surprisingly, it really turned out great!
Everyone loved it. And the game last night was so exciting to watch! Clemson WON with only 6 seconds remaining!! Go Tigers!
With a few ingredients and a few minutes to make, you have to try my version of this ease-peasy Mexican spicy bean 3 layer dip!
With this dip, I used a brand of spicy refried beans, and medium hot chunky salsa, but you can use a mild refried beans and mild salsa if you prefer. Layering this dip on a serving platter worked out fine. Also, dipping into it with some chips was enjoyable - of course! It was like eating little "taco bites" but in a dip version!
Chill it before serving! Make this dip for your next game night and serve it with your favorite baked tortilla chips on the side. And having some cold beer nearby wouldn't hurt either!
EASY Mexican Spicy Bean Dip
- 1 cup sour cream
- 1 cup all natural chunky salsa
- 3 green scallion onions - minced
- 3/4 cup or 4 ounce black ripe olives - sliced
- 8 cherry tomatoes - chopped
Use a 14 x 10-inch serving platter.
Spread the refried beans on the bottom of the platter, as the first layer.
Then in a small bowl, blend together chunky salsa and sour cream.
Spread sour cream mixture over the refried beans.
Scatter on top with black olives, chopped cherry tomatoes and green onions.
Refrigerate for at least 1 to 2 hours. Serve with baked tortilla chips!
Serves 6 to 8