Spicy Layered Bean Dip

Spicy Layered Bean Dip

25 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Recipe by  STOLZS

“There are never any leftovers with this fantastic spicy bean dip; use hot salsa to add more punch. Serve with tortilla chips and homemade salsa.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Combine refried beans and black beans in the bottom of baking dish. Top with sour cream, salsa, jalapenos, and cheese. Sprinkle with black olive slices, if desired.
  3. Cover dish, and bake in preheated oven for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.

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Reviews (25)

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This bean dip will turn out runny and soupy if you don't make changes to it. I've made it about four or five times now for parties and the last time I made it, it came out great. I only made a few changes, mainly just in the way it's preped. STRAIN THE SALSA AND JALAPENOS. Canned and jarred salsa and jalapenos have a lot of water in them. I found that by taking some cheesecloth and a strainer and geting the majority of water out of the salsa before putting it in really helped. I also strained the jalapenos, maybe I was supposed to be doing this all along, but the first few times I didn't and the dip was soupy. (I was using canned jalapenos) Even if you use chunky salsa it's still runny. For awhile I thought the runnyness was from the melted sour cream, but it's not. It's the salsa. So strain the salsa before adding it if you're going to use something store bought. Also this dip is really good if you get it all layered, and then put it in the fridge overnight until you need it. I usually make it the night before a party and cook it the day of the party, right before I leave the house. Just add about 15 minutes to the cook time if it's been in the refrigerator all night. Also I haven't tried it, but I'm sure this dip would be good cold too. As in not cooked at all.



Great recipe, everyone loved it. I used diced green chilies instead of the jalapenos and didn't add the whole 4 oz as I don't like things too spicy.



I just made this dip and it came out great! I had just made a batch of refried beans without the refry (found on this website also!) and black beans. I was looking for a bean dip and decided to try this. I added some taco seasoning to the bean portion, and I didn't drain the salsa and mine didn't come out runny. This will be a family favorite since I am always making pinto and black beans!

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Amount Per Serving (8 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 785 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Hot Bean Dip


next recipe:

Layered Black Bean Dip