This simple recipe for 5 Layer Dip incorporates black beans, sour cream, pico de gallo, guacamole and cheese to make a delicious appetizer. It takes less than 30 minutes to make and is a definite crowd pleaser!
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There’s no food in the world I love more than tacos, and 5 Layer Dip is basically a deconstructed, meatless taco, so it’s one of my favorites. It’s extremely easy to make and doesn’t require very much time. I will literally sit down with a bowl of this dip and eat it for dinner. It’s THAT good!
5 Layer Dip
Start the first layer of the 5 Layer Dip by draining and rinsing the can of black beans, then put them in a covered pot with a smidge of water on low. Always be sure to rinse the beans well! The idea is to just warm the beans a bit so that they are easier to mash up. While the beans cook, gather the rest of the ingredients. I prefer to make my pico de gallo and guacamole myself, so that’s what I do while the beans cook. Once the beans are finished, drain them and mash them up with a fork. Then spread the mashed beans over the bottom of a glass serving dish. It doesn’t have to be glass, but it’s an added bonus to be able to see the layers! Then, pop the dish in the refrigerator for the beans to cool off a bit. Like revenge, 5 Layer Dip is a dish best served cold.
Once the beans are cool add layer #2, the sour cream. Just scoop it out and spread it over the beans. It kind of reminded me of icing a cake. For clearly defined layers be sure to completely cover each layer with the next.
Next is the pico de gallo. I find it is just as easy to whip up some homemade pico, but pre-packaged pico is also an option. Be sure to drain whatever pico you use well! Nobody wants a soggy, soupy 5 Layer Dip.
Homemade Pico de Gallo
Making pico at home is incredibly quick and easy. This is how I make mine, but ingredients can easily be swapped around to match your tastes. Add a small package of cherry tomatoes, 1/8 of a red onion (diced), a bit of cilantro, a tsp of fresh garlic, a splash of lime juice, plus salt and pepper to a small food processor. I have the Ninja Express Chop, which is perfect for making dips and sauces. Pulse the food processor a few times until everything is chopped and blended.
Add the guacamole for layer 4. Just like the pico, I think it’s just as easy to make a quick guacamole. Spread the guacamole evenly over the pico de gallo.
Layer #5 of the 5 Layer Dip is cheese. I shredded up some white cheddar for my dip because it’s full of flavor and pairs with the other ingredients nicely. You could use any kind of cheddar or even a Colby Jack. I do recommend buying a block of cheese and shredding it yourself though! The pre-shredded bagged cheese just isn’t as soft or full of flavor. Be sure to completely cover the guacamole in cheese, the more the better. I also sprinkle a little bit of chopped green onion on top, but that could be swapped for cilantro, olives or jalepenos, depending on what you prefer.
I think the best chips to serve with 5 Layer Dip are the Tostino’s Scoops. They make it easier to scoop up all 5 layers of the dip, so you experience all of the flavors with each bite. No matter what chips you serve, be ready for this dip to be GONE.
5 Layer Dip
- 1 15.5 oz can black beans
- 6 oz sour cream
- 16 oz pico de gallo homemade or pre-packaged
- 16 oz guacamole homemade or pre-packaged
- 4 oz shredded cheddar cheese
- green onions garnish
- Drain and rinse can of black beans. Warm on stove top for about 10 minutes
- Mash black beans and spread over the bottom of a glass pan
- Spread sour cream over the black beans
- Spread pico de gallo over the sour cream. You can use pre-packaged pico or make your own!
- Spread guacamole over the pico de gallo layer. Again, you can use pre-packaged guac or make your own!
- Sprinkle the shredded cheese over the top, completely covering the layer of guacamole.
- Garnish with a little green onion
- Serve with Tostino's Scoops (or another tortilla chip) and enjoy!