Five Layered Bean Dip: Yummy Americanised Mexican Starter

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Five layered Bean is an Americanised Mexican food. Its history is hard to trace. This  has many ingredients readily available in cans and packets; it cannot be called an authentic Mexican dish. My guests loved it. It was spicy, creamy and crunchy at the same time. It was filling yet not so oily. And this with tortilla chips is the best compliment with drinks. It is the perfect starter for a gathering. Here’s the recipe from Anumita, in the weekly column, exclusively for .

I have a party at my house and I need to make a starter, which would be quick to make and filling for the guests. I usually do not like to make too many fried starters. Fried food at the beginning of a dinner or lunch usually kills the appetite.

Often I have the guests who are vegetarians, so meat and fish starters would not be very helpful. The Five Layered Bean Dip is the answer.

This is an Americanised Mexican food. Its history is hard to trace. This dip has many ingredients readily available in cans and packets; it cannot be called an authentic Mexican dish. My guests loved it. It was spicy, creamy and crunchy at the same time. It was filling yet not so oily. And this dip with tortilla chips is the best compliment with drinks. It is the perfect starter for a gathering.

One more thing that makes this dish a hit for the chef, is that it can be made the day before and kept in the refrigerator. That would be one less thing to worry for the host, on the day of the party.

Five Layered Dip

Ingredients:

Red chopped 2nos.

chopped 1 big

Roma Tomatoes chopped 2nos.

chopped 1 bunch

Jalapeño peppers chopped 4/5nos

Spicy Taco Seasoning 1packet

Refried beans 1can

Sour cream 8oz

Chunky salsa 1 jar or fresh made/Guacamoles (fresh made) 2cups

Shredded Cheese (Mexican Blend) 1packet

Method:

In a square or rectangular bottom glass dish mix the packet of seasoning with the can of refried beans. Then smooth it in a layer at the bottom.

Add a layer of sour cream on that.

Then smooth a layer of either spicy salsa or Guacamole.

Then sprinkle the chopped onions, tomatoes, cucumber, jalapeños and cilantro.

Finally, cover it with the shredded cheese.

Cover with a plastic wrap and leave it in the refrigerator for  some time.

Take it out and let it come back to room before serving it with tortilla chips.

Enjoy a perfect starter for both vegetarians and non-vegetarians.

©Anumita Chatterjee Roy

Pix from the .

Anumita Chatterjee Roy

Anumita Chatterjee Roy

Anumita Chatterjee Roy is an artist at heart. She has an eye for the unusual. Her naturescapes make her the quintessential Romantic. She paints, is passionate about photography, creates word images in her verses and loves to write. She cooks delicacies and is a foodie. Born in India, she was brought up in several countries. These strengthened the global citizen in her. She now lives in the Columbus, Ohio, with her and two sons.
Anumita Chatterjee Roy

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