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–+ servings
Top-down, overhead view of a 5 layer dip topped with gorgeous bright red tomatoes.

5 Layer Dip

mylifeinbalancegroup.com/5-layer-dip/
5 layers of goodness and barely any cooking or prep. The perfect dip for a party or an easy afternoon snack!
Prep 10 minutes
Cook 5 minutes
Chill 40 minutes
Total 55 minutes
Recipe Makes (Approximate): 12 servings

Equipment

  • Small microwave-safe bowl
  • 2 small silicone spatulas or spoons
  • small mixing bowl
  • refrigerator
  • large, shallow glass bowl or serving dish of choice
  • Plastic wrap

Ingredients

For the 5 Layer Dip

  • 1 ½ cups refried beans (pinto or black beans, store-bought or homemade)
  • 1 ½ cups full-fat sour cream
  • 2 ½ tablespoons taco seasoning (store-bought or homemade)
  • 2 cups guacamole (store-bought or homemade)
  • 1 ½ cups shredded Mexican cheese blend
  • 2 medium fresh red tomatoes (diced, approximately 1 cup; drained well, see Notes)

Serving Suggestions (All Optional)

  • tortilla chips
  • tortilla scoops
  • crispy cheese chips (store-bought or homemade)

Instructions

  • Place 1 ½ cups refried beans in microwave-safe bowl. Place bowl in microwave and microwave beans 3 minutes, pausing to stir beans every 30 seconds, until beans are evenly hot.
  • Transfer beans to serving dish and spread out evenly, covering bottom of dish and leaving top of bean layer as flat as possible.
  • Cover dish with plastic wrap and place in refrigerator. Chill beans 10 minutes.
  • While beans chill, add 1 ½ cups full-fat sour cream and 2 ½ tablespoons taco seasoning to small mixing bowl. Stir ingredients together until fully combined. Set aside.
  • Remove serving dish from refrigerator and discard plastic wrap.
  • Place 2 cups guacamole on top of refried bean layer. Spread guacamole out evenly to edges of dish, covering bean layer completely.
  • Transfer seasoned sour cream to serving bowl. Spread sour cream out evenly to edges of dish, covering guacamole completely.
  • Sprinkle 1 ½ cups shredded Mexican cheese blend evenly over top of sour cream layer, covering sour cream completely.
  • Top shredded cheese layer with 2 medium fresh red tomatoes (diced), then cover dish with plastic wrap.
  • Seal plastic wrap tightly but be careful not to mash layers together or squeeze moisture out of tomatoes. Return dish to refrigerator and chill 30 minutes or until ready to serve.
  • To serve, remove dish from refrigerator and discard plastic wrap. Serve dip chilled with tortilla chips or vessels of choice.

Recipe Notes

  • Serving Dish: Use any dish you like, but I recommend a large shallow glass bowl, a 9" glass pie plate, or a 9x9 glass baking dish. Also, instead of serving the dip in one large dish, you can make smaller versions in clear cups for individual servings.
  • Tomatoes: After you dice the tomatoes, be sure to drain them well. You can spread them out flat on a few layers of paper towels to soak up any excess moisture.
  • Make it Gluten Free: Be sure your taco seasoning doesn't contain any hidden gluten. If you're using store-bought refried beans or guacamole, double check those, too, just to be safe.
  • Make it Dairy Free: Use a dairy-free sour cream and a dairy-free shredded cheese.
  • Serving: This dip is best served chilled, and best on the day it's made. For food safety reasons, don't let the dip stand at room temperature any longer than 2 hours. If you're serving it outside at a cookout or potluck, don't let it stand at temps higher than 90° Fahrenheit for more than 1 hour.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 197calProtein: 6gFat: 16gSaturated Fat: 6gCholesterol: 30mgSodium: 312mgPotassium: 279mgTotal Carbs: 9gFiber: 4gSugar: 3gNet Carbs: 5gVitamin A: 509IUVitamin C: 6mgCalcium: 137mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/5-layer-dip/