This simple recipe for 5 Layer Dip uses black beans, sour cream, pico de gallo, guacamole, and cheese to create a delicious dip.
5 Layer Dip is basically a deconstructed, meatless taco. It’s extremely easy to make and doesn’t require very much time.
This 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!
What is 5 Layer Dip Made Of?
- Black beans – Many layered dips contain refried beans. I prefer the flavor of well-seasoned black beans instead.
- Sour cream – This gives the dip a rich, creamy layer.
- Pico de Gallo – Buy it from the store or make your own!
- Guacamole – Either store-bought or homemade works for this recipe. Here’s a great recipe for homemade guacamole.
- Shredded Cheese – Use either a shredded cheddar or a Mexican blend of pre-shredded cheese.
- Chives or green onion – The chives are a great garnish. But cilantro is also an excellent addition to this dip!
How to Make Mexican 5 Layer Dip
This delicious layered taco dip is simple to assemble. Many ingredients are easily purchased at the grocery store. Or make your own for a fresher-tasting dip!
The First Layer – Beans
Step 1 – Drain and rinse the can of black beans. Always be sure to rinse the beans well! Well-rinsed beans are less likely to upset your stomach.
Pour the beans into a covered pot with a smidge of water on low. The idea is to just warm the beans a bit so that they are easier to mash up.
Step 2 – 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.
Step 3 – 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 visually appealing to see the layers!
Step 4 – Place the dish in the refrigerator for the beans to cool off a bit. Like revenge, 5 Layer Dip is a dish best served cold.
The Second Layer – Sour Cream
Step 5 – Once the beans are cool add 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.
The Third Layer – Pico De Gallo
Step 6 – Drain the pico de gallo of any excess water. Spread it evenly over the layer of sour cream.
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.
Ingredients
- Cherry tomatoes
- 1/8 of a red onion (diced)
- Cilantro
- Tsp of fresh garlic
- Splash of lime juice
- Salt and pepper
Add the ingredients 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.
The Fourth Layer – Guacamole
Step 7- Spread the guacamole evenly over the pico de Gallo.
Here’s a great recipe for easy homemade guacamole!
The Fifth Layer – Shredded Cheese
Step 8 – Apply a generous layer of shredded cheese over the top of the dip. Cheeses like Colby Jack and cheddar work best for this recipe. Personally, I prefer buying a blog of cheese and shredding it myself.
I also sprinkle a little bit of chopped green onion, or cilantro, on top. Other topping options include jalapenos, olives, or tomatoes.
What’s The Best Chip for This 5 Layer Dip?
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 the flavors with each bite. No matter what chips you serve, be ready for this dip to be GONE.
5 Layer Dip FAQ’s
Absolutely! Most recipes call for refried beans. My family just prefers black beans, so that’s what I use.
This dip is best made on the same day it’s served. The pico de gallo turns watery as it sits out. And the guacamole will brown within a few hours. It’s quick and easy, so make it a little before your guests arrive!
You may store leftovers in the refrigerator. Use an airtight container! And don’t store the dip for more than 2-3 days. Again, the dip may become watery over time. And the guacamole will brown, so I don’t really recommend keeping leftovers.
Definitely cold! The sour cream, pico de gallo, and guacamole all taste better chilled! This is not meant to be a hot dip.
More Delicious Dip Recipes
5 Layer Dip
Ingredients
- 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
Instructions
- 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!
I’m not a football fan but I’m planning to watch the super bowl and this would be a perfect snack! I am HERE for the snacks! haha