Three Bean Dip

Three Bean Dip

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  SAHMCOOK

“This is a variation of the popular taco dip. It tastes great and looks pretty too.”

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Adjust Servings

Original recipe yields 8 cups



  1. Spread the refried beans in a layer in the bottom of a 9 inch square baking dish. In a small bowl, stir together the taco seasoning mix and cream cheese. Spread the mixture over the refried beans. In a separate bowl, toss together the tomatoes, green onions, cubanella pepper, black beans and navy beans. Spread over the layer of cream cheese. Cover and refrigerate for at least 4 hours before serving to blend the flavors.

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Reviews (2)

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This was really yummy. I did make some changes due to what I had on hand. I used a 4 ounce can of chopped green chilis instead of the pepper, and only half a can each of black and white beans, I thought two whole cans would be too much, and one bunch of green onions. The best part is this stored very well in the frig and we ate off it for 3-4 days, and it did not get soggy or gross! My whole family loved it as well as the friends I originally made it for the first day! Will make again!



this was a easy dip to make and it was relatively cheap to make as well. good for a last minute potluck/bbq. the cream cheese and taco seasoning really threw my boyfriend for a loop. lol "what is this?!"

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Amount Per Serving (32 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 7.5 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 190 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Tex Mex Black Bean Dip


next recipe:

Layered Black Bean Dip