Mexican 5-layer bean dip with layers of refried beans, fresh tomato salsa, black beans, spicy pickled jalapenos, and crumbled queso fresco makes for the perfect appetizer!
I almost feel bad calling this a recipe because it’s more like: “What happens when you run 13.1 miles and forget to plan ahead so that you actually have food in your apartment when you get home”.
(I doubt I’ll ever learn.)
On the bright side, if there’s ever a time to eat an entire tray of dip for lunch, it’s after you’ve expended 1300+ calories all before 9AM!!! <–WINNING.
On the other bright side…this dip is actually pretty good for you, so you can an entire tray of it whenever you want!!! <–ALSO WINNING.
I love it when things work out.
Here’s the deal: if you keep a fairly well-stocked pantry/refrigerator, then you can have this dip on your table in under five minutes. All it takes is a can of refried beans, a can of black beans, a jar of salsa, some queso fresco (or cheddar if that’s more your thang!), and a jar of pickled jalapenos.
Layer those all up in a casserole dish, get yourself some rockstar crackers for dipping/scooping/shoveling dip into your mouth and you are GOOD.TO.GO.
I don’t normally play cracker favorites, but…if you haven’t tried the new line of Breton Gluten Free crackers, then you are missing out on a lot of cracker-induced happiness. Just saying. I tried them for the first time a few weeks ago, and I can honestly say I have made sure we are well-stocked with them ever since.
Here’s why: these are the RENAISSANCE MAN/WOMAN OF THE CRACKER WORLD! They are perfect for any occasion – elegant entertaining, random Tuesday afternoon snacking, backyard BBQ dipping – AND they are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program, so they are safe for those with dietary restrictions.
They are also certified delicious by me. So there’s that.
The crackers come in a variety of flavors, but for Mexican bean dip dipping, I was allllllll about the black bean crackers. Yes, they are made from ACTUAL BLACK BEANS and YES they are the perfect vehicle for transporting scoopful after scoopful of dip from the pan and into your mouth.
I speak from an entire afternoon of experience. <–DEDICATION.
It’s a tough life running half marathons and then being forced to eat all the cheesy beany dip out of sheer laziness/love of all things tasty…but someone has to do it.
- 1 (14.5 oz) can refried pinto beans
- 2 cups salsa
- 1 (14.5 oz) can black beans
- 1 cup pickled jalapenos
- 4 oz queso fresco, crumbled
- Breton Gluten Free Crackers, for dipping
- In an 8x8-inch baking pan, layer the refried beans, salsa, black beans, pickled jalapenos, and queso fresco.
- Serve with crackers for dipping and scooping!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.