12 servings (serving size: 1/2 cup dip and 4 tortilla wedges)
6 (8-inch) flour tortillas
1/2 teaspoon paprika
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
1 cup organic bottled salsa (such as Muir Glen)
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons chopped black olives
3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
3/4 cup (6 ounces) light sour cream
2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 350°.
Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.
Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7–inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
This was pretty good. We have a family favorite bean dip that I'd probably give the edge to. DH didn't realize I'd made the chips from scratch. I did add some garlic powder and some cumin to the paprika on the chips. Anyway, I'd make this again but next time go with a salsa verde as others have suggested in the comments. Our salsa was a little on the sweet side and I didn't care for that much.
This was good, though not a stand-out. My came out a bit too limey, but I didn't measure very carefully. Made it in an 8x8 pyrex dish. One party guest liked it so much he took the leftovers home. I'll probably try this a second time before giving up on it.
This dip has become a party standby for me - it's so yummy and not at all fussy to put together. One point as many of the reviewers haven't tried the chips - they're great! I always serve the dip with regular tortilla chips also, but I like to make the (very easy) chips also to provide a healthier option. As other reviewers have mentioned, I also have begun using salsa verde for a little change - I prefer it that way.
This dip is so easy to throw together and delicious! I added a little bit of chipotle chili powder, garlic powder, black beans, and diced green chilis to the bean mixture. I also left out the olives because we didn't have any handy. Finally, I used greek yogurt instead of sour cream because I always substitute that. Yum!
I made this for a work party. It was a hit! I added some garlic (because I love garlic and couldn't believe it wasn't part of this recipe) and sauteed the garlic with the onions, corn, and olives as suggested by other reviewers. Otherwise followed recipe. Several people commented how yummy it was. I will definitely make for parties in the future.
This was a very easy recipe to throw together when asked to bring a dip appetizer to a friend's house (I didn't make the tortilla chips, I took store-bought). Next time I make it, I will add minced jalepeno peppers to the corn/olive/onion layer for some spice. I also made it in an 8
This Bean Dip was very good! I baked it in an 8x8 inch pan and it came out great! I put sour cream on half of it because my husband doesn't like sour cream and that half was still delicious. I think I'm going to add a little extra onion and corn next time. I'm will definitely make this dip again.
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