9-Layer Bean Dip with Bacon and Guacamole
Layered bean dip combining refried beans, melted cheddar and Monterey Jack cheese, fresh guacamole, sour cream, crispy bacon, tomatoes, black olives, and cilantro. Served chilled with tortilla chips for an easy appetizer or party dip.
Ingredients
- 16 oz refried beans, traditional
- ¼ cup water
- 2 tsp taco seasoning mix
- ½ cup cheddar cheese, grated
- ½ cup Monterey Jack cheese, grated
- 2 large avocados, peeled
- ½ lime
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ cup sour cream
- 5 slices bacon
- ½ cup black olives
- 1 large Roma tomato
- 2 green onions
- 2 tbsp cilantro, chopped
- black pepper, fresh ground
- tortilla chips
Instructions
- 1
Combine refried beans, water, and taco seasoning in a medium mixing bowl and stir until well combined.
- 2
Spread bean mixture evenly into the bottom of a small casserole dish.
- 3
Sprinkle both grated cheeses evenly over beans.
- 4
Peel and mash avocados with a fork, blend in lime juice, onion powder, and garlic powder.
- 5
Spread guacamole mixture evenly over cheese.
- 6
Dollop sour cream over guacamole and spread evenly.
- 7
Sprinkle bacon over sour cream, followed by tomatoes and olives.
- 8
Garnish with green onions and chopped cilantro.
- 9
Season with fresh ground black pepper to taste.
- 10
Serve with tortilla chips.
Tips
Cook bacon until crispy before adding to dip for best texture.
Prepare guacamole layer just before serving to prevent browning.
Use a shallow casserole dish for easier layering and serving.
Good to Know
Covered in refrigerator up to 2 days.
Prepare bean and cheese layers up to 4 hours ahead. Add guacamole, sour cream, and remaining toppings just before serving.
Serve chilled with tortilla chips.
Common Mistakes
Do not mash avocados too far in advance to avoid browning.
Do not skip spreading sour cream evenly to avoid dry spots in dip.