12 servings (serving size: 1/2 cup dip and 4 tortilla wedges)

Making your own tortilla chips helps manage fat levels. Organic refried beans may have at least half the sodium of conventional ones and can have a drier texture. We add a little lime juice to smooth out the beans and enhance the flavor. Using organic salsa also helps keep sodium in check. This bean dip comes together quickly for parties or as an appetizer course.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Ratings & Reviews

3 1/2 stars

March 10, 2016
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.

veryslowcook's Review

February 23, 2015
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.

ahatfield's Review

November 13, 2014
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.

WLauren's Review

November 23, 2012
So good!!!

acookielynn's Review

September 16, 2012
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!

jds317's Review

May 07, 2011
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.

EllenM1107's Review

February 13, 2011
I did not make the tortilla chips chips, so this rating is for the dip only. Very easy and delicious!

jsparry's Review

May 31, 2010
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

MeMe924's Review

March 24, 2010
Yummy!!! and light too!

wheninrome75's Review

February 07, 2010
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.