9 Layer Bean Dip (with Bacon!)

12.29.2011

Looking for the perfect party snack for the upcoming New Year’s party?  This bean dip is the perfect dish for a party or gathering because it can be made in advance and it tastes incredible!  I love the addition of bacon in this bean dip.  I love bacon so I figured why not in 7 layer bean dip?  I also love the flavor of cilantro in Mexican dishes so I thought this had to have it (hence why this is now 9 layer bean dip).  You could easily double this recipe, just use a 13×9 dish.  Have a great New Year!

You may also like to try my recipe for fresh salsa (one of my weekly favorites).

9 Layer Bean Dip (with Bacon!)

Serving Size: 6 Servings

9 Layer Bean Dip (with Bacon!)

Ingredients

  • 1 (16 oz.) can Traditional Refried Beans
  • 1/4 cup water
  • 2 tsp taco seasoning mix
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup grated Monterey Jack cheese
  • 2 large ripe avocados
  • 1/2 lime, juiced*
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 cup sour cream
  • 5 slices bacon, cooked and crumbled
  • 1/2 cup black olives, sliced
  • 1 large Roma tomato, diced
  • 2 green onions, chopped
  • 2 Tbsp chopped cilantro
  • Freshly ground black pepper to taste
  • Tortilla chips, for serving

Directions

  • In a medium mixing bowl, combine refried beans, water and taco seasoning. Stir mixture until well combine. Spread bean mixture evenly into the bottom of a small casserole dish (I used a 1 1/2 quart 8x6 dish). Sprinkle beans evenly with both grated cheeses.
  • Peel and mash avocados with a fork, blend in lime juice, onion powder and garlic powder. Spread guacamole mixture evenly over cheese in casserole dish. Dollop sour cream over guacamole and spread evenly (if you want to do it the way I did in the photos, spread 1/4 cup sour cream over guacamole then reserve 1/4 cup. Drizzle the remaining 1/4 cup over completed dip using a snipped ziploc bag). Sprinkle bacon next, followed by tomatoes and olives. Garnish lastly with green onions and chopped cilantro. Season with fresh ground pepper over top to taste. Serve with tortilla chips and store dip covered, in the refrigerator.
  • *if it's not a very juicy lime you'll probably want to juice the whole lime
http://www.cookingclassy.com/2011/12/9-layer-bean-dip-with-bacon/

7 comments

  • Chelsea: Hi Jaclyn, I stumbled across your blog through foodgawker.com and I’m so glad I did! Your food looks delicious! I recently started my own cooking blog. Feel free to check it out at http://chelseasculinaryindulgence.blogspot.com/
    Thank you for the inspiration! December 29, 2011 at 7:19pm Reply

  • Jaclyn: Thanks Chelsea! I checked out your new blog and it’s great! Thanks for your nice compliment =). December 30, 2011 at 9:39am Reply

  • Heidi @ Food Doodles: Looks delicious! I love dips like this and it’s so pretty and colorful :D December 30, 2011 at 11:12am Reply

  • Nollene: Your blog is wonderful, I am going to start using some of your recipes. All of your food is beautiful.. Hope to see you on TV one day. January 31, 2013 at 9:41am Reply

    • Jaclyn: Thanks Nollene! That is so nice of you to say =). I wish I could be some day and also that I’d not be too shy to be if I was ever really given the opportunity =). Thanks so much for your nice compliments! February 2, 2013 at 9:22pm Reply

  • Kellie: Amazing, you have successfully executed a beautiful bean dip recipe!!! I can’t wait to try this. I do have one quick question, do you heat your refried beans first, or do they remain cold? September 14, 2013 at 11:53am Reply

    • Jaclyn: You can make it either way, warm or cold just which ever you prefer. I’ve made layered bean dips both ways, it just seems hard to keep it warm once you add the sour cream and other stuff. September 19, 2013 at 11:07am Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d