Mexican 5 layer dip filled with refried beans, guacamole, sour cream, cheese and diced tomatoes. Super easy, tasty and ready in just 15 minutes. This crowd favorite appetizer is loaded with flavor!
This is one of my absolute favorite Mexican appetizers. Each of the 5 layers pack of punch of flavor and blend together perfectly. It’s like a taste explosion in your mouth! We love serving this dip with Fritos or homemade tortilla chips. So yummy.
This 5 layer bean dip is similar to my favorite 7 layer dip but with a few less ingredients. I love it because it’s super easy to whip up…there’s no cooking or baking required and it’s ready in just 15 minutes. The flavors are so delicious and it looks so pretty with the different layers and colors.
It also makes a smaller amount in a 9″ dish, so it’s perfect for a smaller gathering. You could even make it in individual cups to make it easier to grab and go. Guests always love this dip and ask for the recipe. It’s a tried and true appetizer that never disappoints!
5 delicious layers
Below are the 5 main layers for the dip. Once you’ve assembled them, feel free to add on extra toppings like sliced olives, green onions or cilantro.
- Beans: Refried beans get mixed with softened cream cheese and taco seasoning to create a creamy and flavorful first layer.
- Guacamole: I love making homemade guacamole, but you can definitely buy it premade to save time and dishes.
- Sour cream: All you need is plain sour cream for the third layer.
- Cheese: Shredded cheddar cheese is then sprinkled over the sour cream layer. You could also use a Mexican blend of cheese.
- Tomatoes: The diced roma tomatoes are added on last. It’s important to drain them of any juices before sprinkling them on.
- 1st layer: Mix together the refried beans, softened cream cheese and taco seasoning until combined. The cream cheese is optional, but I love the extra creamy texture it adds. It helps to microwave the cream cheese for a few seconds before mixing it in. Then spread the bean mixture onto the bottom of your dish.
- 2nd layer: Spread the guacamole evenly on top of the beans.
- 3rd layer: Next spread the sour cream over the layer of guacamole.
- 4th layer: Sprinkle the shredded cheddar cheese evenly on top.
- 5th layer: Lastly, add the diced roma tomatoes on top of the cheese. Make sure to drain the juices from the tomatoes before adding them on so that the sour cream stays thick and the cheese doesn’t get soggy. At this point, feel free to add on any extra toppings that you’d like.
Tips + variations
- Doubling. This recipe is great for a smaller gathering. If serving a large crowd, you can double the recipe and serve in a 9×13″ pan or in a trifle dish.
- Seasonings. For more flavor, you can add a Tablespoon of ranch seasoning mix into the sour cream layer. You can also keep the refried beans plain and then mix the cream cheese and taco seasoning in with the sour cream instead.
- Extra layers. Feel free to add in extra layers if preferred. Sometimes I’ll add a layer of chunky salsa on top of the guacamole or even some taco meat in between the layers of refried beans and guacamole.
- Serving. This dip can be served in a 9″ pie dish, 9×9″ baking dish or in mini cups for individual servings.
- Making ahead. This is one of those dips that definitely tastes best if made the day of. You can assemble the bean and sour cream layers in advance and then refrigerate. Then right before serving, add the remaining layers.
More easy appetizers:
- Black bean and corn salsa
- Slow cooker queso blanco
- Hot cheesy corn dip
- Cheesy chicken enchilada dip
- Queso dip with chorizo
5 Layer Dip
- 15 ounce can refried beans
- 4 ounces cream cheese , softened, optional
- 1 1/2 Tablespoons taco seasoning ,1 packet
- 1 cup guacamole
- 3/4 cups sour cream
- 1 cup shredded cheddar cheese
- 2 roma tomatoes , diced and drained of juices
Optional (for topping): sliced olives, chopped cilantro, sliced green onions, S&P
For serving: Tortilla chips or Fritos
- In a small bowl, combine beans, cream cheese (if desired) and taco seasoning. I like to microwave the cream cheese for about 20 seconds beforehand, to make sure it’s smooth and creamy.
- Then spread the beans onto the bottom of your dish. You can use a 9×9" pan, a pie dish or serve in individual cups.
- Next spread the guacamole evenly over top. Then add your third layer, the sour cream.
- For the next two layers, sprinkle the cheese and diced tomatoes over top. If desired you can add sliced olives, green onions and cilantro on top. Sprinkle a little salt and pepper on top if desired.
- Cover and store in the refrigerator until ready to serve. The dip is best to eat the day that it is made.
- Serve with fresh tortilla chips or Fritos. Enjoy!
- Alternatively you can mix the cream cheese and taco seasoning in with the sour cream.
- You could also add in a Tablespoon of ranch seasoning mix to the sour cream if you prefer.
- If you are wanting to make ahead of time, I would do the bean and sour cream layer and refrigerate. Then add the guacamole and toppings right before the event, so it stays fresh.