Layered Mexican Bean Dip


  1. In a small bowl mix the Bearitos® Refried Beans, green chilies, chili powder, cumin and salt. Spread on the bottom of a serving plate or in a dish.
  2. Blend guacamole and 1/2 the salsa until smooth. Spread mixture on top of beans.
  3. Spread sour cream on top of avocado mixture.
  4. Distribute a layer of each ingredient on top of sour cream in the following order: lettuce, cheese, remaining salsa and olives.
  5. Serve with your favorite variety of Garden of Eatin'® Tortilla Chips.

Layered Mexican Bean Dip

Yield: 8


  • 1 (16-ounce) can Bearitos® Fat Free or Low Fat Refried Beans
  • 1 (4-ounce) can chopped green chilies, drained
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups prepared guacamole
  • 2 cups salsa, any variety
  • 1 1/4 cups organic low fat or regular sour cream
  • 1 cup shredded lettuce
  • 1 1/2 cups of organic shredded cheese, any variety
  • 1 (4-ounce) can sliced black olives
  • Garden of Eatin'® Tortilla Chips, any variety