4-Way Layered Dip (Print View)

Multi-layered dip with beans, cream, salsa, and cheese—perfect for parties and gatherings.

# What You’ll Need:

→ Base Layer

01 - 1 (16 oz) can 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 It:

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

# Expert Suggestions:

01 -
  • Every single bite has texture and flavor in perfect balance, no sad plain chip scoops here.
  • It looks like you spent an hour in the kitchen but you'll be done in twenty minutes flat.
  • You can prep it ahead and let it chill while you handle everything else for the party.
  • Everyone always asks for the recipe, which makes you feel like a genius.
02 -
  • If you skip draining the salsa, the whole dip turns into a soupy mess within an hour, learned that one the hard way.
  • Softening the cream cheese is non negotiable, cold cream cheese will never blend smoothly no matter how long you stir.
  • Chill time really does matter for the layers to set, warm dip slides around and looks sloppy on the plate.
03 -
  • Warm your refried beans slightly before spreading so they glide on smoothly instead of tearing.
  • Use a piping bag or a ziplock with the corner cut off to apply the creamy layer if you want perfect edges.
  • Let the dip sit out for five minutes before serving so it's cold but not rock hard from the fridge.
Go Back