Layered Bean Dip


  • 16 oz. can fat-free refried beans
  • 15 oz. can black beans, drained
  • 4 green onions, diced
  • 1/2 c. prepared salsa
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 c. pickled jalapeño slices, chopped
  • 1 c. prepared cheesy sauce
  • 1/2 c. Tofutti sour cream
  • 1+1/2 c. chopped romaine lettuce
  • 2 Roma tomatoes, diced
  • 1/2 c. canned sliced black olives
  • 1 avocado, sliced or diced


  1. In a medium bowl, mix the refried beans, black beans, green onions, salsa, cumin, chili powder and jalapeño. Spread into a shallow casserole dish.
  2. If you want a hot dip, place dish in a 300 degree F oven for about 15 minutes.
  3. Top with layers of cheesy sauce, sour cream, lettuce, tomatoes, olives and avocado. Serve with chips, baked tortillas, pita chips or vegetables.
Browse Cook(s): Melody Prettyman

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.