Super Easy Meatless Nine Layer Mexican Dip

"From my kids' preschool's cookbook. Great when you have a Superbowl Party or a BBQ."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • In a medium pyrex or other oven-proof bowl, layer the ingredients beginning with the beans and ending with the olives.
  • Bake at 350 degrees for 30 minutes.
  • Serve with tortilla chips.

Questions & Replies

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  1. Andi Longmeadow Farm
    Absolutely perfect! Followed this exactly ~ except oh no! I only managed to find (1) can of refried beans and darn it, they were refried black beans. But if this is any indication this is fabulous, either way. I made this for a pre/Superbowl party, and it was bubbling happily in the oven. Took out, let it sit for 5 minutes, and was wonderful. All gone, in no time flat. Not to spicy, not to dull, just perfect. Absolutely perfect. Thank you Oolala!
  2. Thea
    This is a very tasty dip! The only problem I had was my own doing! I put 2 large cans of refried beans in not looking closely to the recipe...good thing all of us love refried beans...I will make this again...with less beans!! Thanks for a great recipe!!
  3. Marsha D.
    Wonderful dip! Made for opening weekend for fishing at the lake. Everyone just waved on how delicious this dip was. I used Recipe #120241 and Recipe #44366 and I also used 2 avocados. I did serve this cold and was delicious! Thanks for sharing the recipe!
  4. Lab Lover
    This was really tasty! The only trouble I had was getting the sour cream to spread but it still tasted just fine!
  5. rosslare
    Absolutely fantastic dip, also cold... mine never made it to oven and it was delicious!!! I made refried beans with the recipe Smoky Refried Beans and used two avocados and it was all just too good to be true! Maybe next time I´ll try it hot.


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