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Layered Bean Dip


Serves 3
1 TbspPastene Extra Virgin Olive Oil
1whole white onion, chopped
¼ tspfine sea salt
2 TbspPastene Minced Garlic
2 Cans (14 oz each)Pastene Black Beans, rinsed and drained
½ cup water
2 Tbspfresh cilantro
1 Tbsplime juice
1 (10 oz-Can)Pastene Diced Tomatoes with Green Chilies
2green onions
1/4 cupsour cream
1 cupshredded cheddar cheese
½ canPastene Sliced Ripe Olives, Drained
Pastene Guacamole


  • In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are translucent, about 5 to 8 minutes.
  • Add garlic, chili powder, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained and rinsed beans and water. Stir, cover, and cook for about 5 minutes. 
  • Reduce heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about half of the beans until you have reached your desired consistency. Continue to cook the beans, uncovered, stirring often, for about 3 more minutes, 
  • Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste and add more salt and lime juice if necessary. 
  • For the bean dip:
  • Reserve ¼ cup of drained tomatoes and green chilies. Mix the remainder with the refried beans and spoon into a shallow dish or margarita glasses. 
  • On top of the bean mixture, layer guacamole, sour cream, reserved tomatoes/ chilies, green, green onions, and olives.
  • Serve with tortilla chips 

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