8 Layer Mexican Bean Dip

8 Layer Mexican Bean Dip

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8 Layer Mexican Bean Dip

8 Layer Mexican Bean Dip

Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 1 can (16 ounces) refried beans
  • 1 package (1 ounce) taco seasoning mix
  • 2 to 3 tablespoons water
  • 1 package (8 ounces) cream cheese - softened
  • 1 can (4.5 ounces) diced green chiles
  • 1 cups thick and chunky salsa
  • 4 cups shredded lettuce
  • 1 1/2 cups shredded Cheddar or Mexican cheese blend
  • 1 can (2.25 ounces) sliced ripe olives
  • 1 cup seeded and diced tomatoes
  • 1/4 cup chopped green onions


  • In medium bowl, mix refried beans and taco seasoning mix and 2 tablespoons water. If beans still seem still add another tablespoon water.
  • Spread mixture in an 8 x 8 inch glass pan, deep dish pie plate, or medium size casserole dish.
  • In another medium bowl, mix cream cheese and chiles.
  • Carefully spread over bean mixture.
  • Top with salsa, lettuce, cheese, olives, tomato and green onions.
  • Refrigerate until serving time.
  • Serve with tortilla chips.


Need to serve a crowd.  Double or triple this recipe and layer this dip in a big casserole dish or 9 X 13 inch pan.  You can also layer this dip in small wide mouth canning jars or clear small plastic cups for mini individual dips.  Then you can double dip all you want. So fun!


Calories: 409kcal | Carbohydrates: 20g | Protein: 13g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 66mg | Sodium: 2393mg | Potassium: 370mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2347IU | Vitamin C: 15mg | Calcium: 317mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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