4-Way Layered Dip (Printable)

Multi-layered party dip with creamy, zesty, and crunchy elements featuring beans, sour cream, salsa, and cheese.

# What You'll Need:

→ Base Layer

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

→ Creamy Layer

04 - 1 cup sour cream
05 - 1 cup cream cheese, softened
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 red onion, finely chopped
11 - 1/4 cup fresh cilantro, chopped

→ 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:

01 - In a medium bowl, combine refried beans with ground cumin and chili powder. Spread evenly into the bottom of a 9-inch serving dish or shallow bowl.
02 - In another bowl, blend together sour cream, softened cream cheese, lime juice, and salt until smooth. Carefully spread this mixture over the bean layer.
03 - In a separate bowl, combine drained salsa, diced tomato, red onion, and cilantro. Spoon this mixture evenly over the creamy layer, draining excess liquid if necessary.
04 - Top with shredded cheddar cheese, then sprinkle black olives, green bell pepper, and green onions evenly over the cheese layer.
05 - Refrigerate the dip for at least 30 minutes before serving to allow flavors to meld. Serve with tortilla chips or fresh vegetable sticks.

# Expert Advice:

01 -
  • It looks like you spent hours on it, but the whole thing comes together in less time than it takes to preheat an oven.
  • Every scoop gives you a little bit of everything: creamy, tangy, crunchy, and fresh all at once.
  • You can prep it ahead and just pull it out of the fridge when people arrive, which means more time to actually enjoy the party.
02 -
  • Drain your salsa well or the whole dip turns into a soggy mess, I learned that the hard way at a backyard barbecue.
  • Softening the cream cheese completely before blending makes the creamy layer silky instead of lumpy and streaky.
  • If you make this too far in advance, the tomatoes and onions can water out, so I stick to no more than a few hours ahead.
03 -
  • Press the bean layer firmly into the dish so it doesn't shift when you add the creamy layer on top.
  • Use a small offset spatula or the back of a spoon to spread each layer gently without disturbing the one below.
  • Chill the dip uncovered for the first 15 minutes, then cover it so the top stays fresh and the flavors still marry together.
Go Back