Six Layer Mexican Dip

Total Time: 30 minutes
Serves: 4
Six Layer Mexican Dip
Share, Email or Print this Recipe: Facebook Link Tweet Link Pinterest Link Email Link Print Link


  • 2 avocados
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 15 ounce can black beans, rinsed, drained, and mashed
  • 1 15 ounce can i beans, rinsed, drained, and mashed
  • 3/4 cup salsa
  • 1 cup light dairy sour cream
  • 1/3 cup finely shredded reduced-fat cheddar cheese
  • Whole grain flour tortillas


  1. Place avocados, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal bag and knead bag to mash mixture.
  2. In a 6-cup straight-sided clear glass bowl, spread the black beans in an even layer. Spread avocado mixture over black beans. Spoon white beans in mounds over the avocado layer; carefully spread evenly. Spoon salsa over white bean layer; spread evenly. Spoon mounds of sour cream over salsa layer; carefully spread evenly. Sprinkle with cheese. Cover and chill up to 24 hours.
  3. Spoon layered dip onto tortillas, roll up, and serve.
More Recipes