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Festive Layered Bean Dip


Olive oil
1 1/2 cups corn
1 T jalapeño – seeded and finely chopped
1 can black beans – drained
1 bag tortilla chips
1 1/2 cups Monterey Jack cheese – grated
1 cup sour cream
1/4 cup cilantro – chopped, for garnish


1 large ripe avocado – mashed
1/4 cup red onion – finely diced
1 T fresh lime juice
2 T cilantro – chopped
1 small garlic clove – minced
Salt and pepper

Pico de Gallo

1 1/2 cups cherry tomatoes – chopped
1 T jalapeño – seeded and finely chopped 1 scallion – finely chopped
1 tsp red wine vinegar
1 T olive oil
2 T cilantro – chopped
Salt and pepper


In a sauté pan over medium heat, drizzle 1-2 T olive oil. Once oil is hot, add corn and jalapeño and sauté for 5 minutes. Add the black beans and sauté for 3-5 more minutes. Turn off heat and set aside.

Combine all guacamole ingredients in a bowl and set aside. Combine all pico de gallo ingredients in another bowl and set aside.

In an oven proof serving dish, layer chips on bottom and sides of the dish and sprinkle with cheese. Broil for 3-5 minutes until cheese is melted. Remove from the oven and let cool for 5 minutes. Add generous dollops of the sour cream, guacamole, and pico de gallo - either on top of each other or in mounds around the dish. Garnish with cilantro and serve immediately. Serves 4-6.

Serve with:

Kunde Family Winery Red Dirt Red

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