4-Way Layered Dip (Printable)

Multi-layered appetizer with beans, cream, salsa, and cheese. Perfect for parties. Ready in 20 minutes.

# What You'll Need:

→ Base Layer

01 - 1 can (16 ounces) refried beans
02 - 1/2 teaspoon ground cumin
03 - 1/2 teaspoon chili powder

→ Creamy Layer

04 - 1 cup sour cream
05 - 1 cup softened cream cheese
06 - 1 tablespoon fresh lime juice
07 - 1/4 teaspoon salt

→ Salsa Layer

08 - 1 cup chunky salsa, drained
09 - 1 medium tomato, diced
10 - 1/4 cup finely chopped red onion
11 - 1/4 cup fresh chopped cilantro

→ Topping Layer

12 - 1 cup shredded cheddar cheese
13 - 1/2 cup sliced black olives
14 - 1/2 cup diced green bell pepper
15 - 1/2 cup sliced green onions

# How To Make It:

01 - In a medium mixing bowl, combine refried beans with ground cumin and chili powder until well incorporated. Spread the mixture evenly across the bottom of a 9-inch serving dish, creating a compact, uniform base layer.
02 - In a separate bowl, blend together sour cream, softened cream cheese, fresh lime juice, and salt until the mixture achieves a smooth, spreadable consistency. Gently spread this layer over the bean foundation, ensuring even coverage.
03 - In another bowl, combine drained chunky salsa with diced tomato, finely chopped red onion, and fresh cilantro. If excess liquid remains, drain before spooning this mixture evenly over the creamy layer.
04 - Distribute shredded cheddar cheese evenly across the salsa layer. Sprinkle sliced black olives, diced green bell pepper, and sliced green onions uniformly over the cheese to complete the dip.
05 - Refrigerate the assembled dip for a minimum of 30 minutes to allow flavors to meld and the layers to set. Serve with tortilla chips or fresh vegetable sticks.

# Expert Advice:

01 -
  • You can assemble the whole thing while your coffee is still hot, and it looks like you spent an hour.
  • Every single bite has a little bit of everything—crunchy, creamy, tangy, and fresh all at once.
  • It sits in the fridge without falling apart, so you can make it early and actually enjoy your own party.
02 -
  • Drain your salsa well or the whole dip will turn into a puddle—I learned this the hard way at a picnic where my beautiful layers turned into soup.
  • Soften the cream cheese completely before mixing, or you'll have cream cheese lumps hiding in your smooth layer, and no amount of stirring will save it.
  • Use a clear glass dish if you have one, because half the impact is seeing all those gorgeous layers through the side.
03 -
  • Chill the dip for at least 30 minutes, but not more than a few hours, or the tomatoes will start releasing water and make everything soggy.
  • If you want to prep ahead, layer everything except the toppings, then add the cheese, olives, peppers, and onions right before serving so they stay crisp and bright.
  • Press a piece of plastic wrap directly onto the surface of the dip before covering the dish to keep the top layer from drying out in the fridge.
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