There are never any leftovers with this fantastic spicy bean dip; use hot salsa to add more punch. Serve with tortilla chips and homemade salsa.

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • Combine refried beans and black beans in the bottom of baking dish. Top with sour cream, salsa, jalapenos, and cheese. Sprinkle with black olive slices, if desired.

  • Cover dish, and bake in preheated oven for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.

Cook's Note:

Use fewer jalapeno chilies for a less spicy dip.

Nutrition Facts

211 calories; protein 10.1g 20% DV; carbohydrates 12.7g 4% DV; fat 13.8g 21% DV; cholesterol 37.2mg 12% DV; sodium 784.9mg 31% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2010
This bean dip will turn out runny and soupy if you don't make changes to it. I've made it about four or five times now for parties and the last time I made it, it came out great. I only made a few changes, mainly just in the way it's preped. STRAIN THE SALSA AND JALAPENOS. Canned and jarred salsa and jalapenos have a lot of water in them. I found that by taking some cheesecloth and a strainer and geting the majority of water out of the salsa before putting it in really helped. I also strained the jalapenos, maybe I was supposed to be doing this all along, but the first few times I didn't and the dip was soupy. (I was using canned jalapenos) Even if you use chunky salsa it's still runny. For awhile I thought the runnyness was from the melted sour cream, but it's not. It's the salsa. So strain the salsa before adding it if you're going to use something store bought. Also this dip is really good if you get it all layered, and then put it in the fridge overnight until you need it. I usually make it the night before a party and cook it the day of the party, right before I leave the house. Just add about 15 minutes to the cook time if it's been in the refrigerator all night. Also I haven't tried it, but I'm sure this dip would be good cold too. As in not cooked at all. Read More
(52)

Most helpful critical review

Rating: 3 stars
03/07/2011
This bean dip works as a great base but ultimately it needs something more. I was looking for more flavor and more spice. Read More
(5)
50 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/01/2010
This bean dip will turn out runny and soupy if you don't make changes to it. I've made it about four or five times now for parties and the last time I made it, it came out great. I only made a few changes, mainly just in the way it's preped. STRAIN THE SALSA AND JALAPENOS. Canned and jarred salsa and jalapenos have a lot of water in them. I found that by taking some cheesecloth and a strainer and geting the majority of water out of the salsa before putting it in really helped. I also strained the jalapenos, maybe I was supposed to be doing this all along, but the first few times I didn't and the dip was soupy. (I was using canned jalapenos) Even if you use chunky salsa it's still runny. For awhile I thought the runnyness was from the melted sour cream, but it's not. It's the salsa. So strain the salsa before adding it if you're going to use something store bought. Also this dip is really good if you get it all layered, and then put it in the fridge overnight until you need it. I usually make it the night before a party and cook it the day of the party, right before I leave the house. Just add about 15 minutes to the cook time if it's been in the refrigerator all night. Also I haven't tried it, but I'm sure this dip would be good cold too. As in not cooked at all. Read More
(52)
Rating: 5 stars
06/08/2009
Great recipe everyone loved it. I used diced green chilies instead of the jalapenos and didn't add the whole 4 oz as I don't like things too spicy. Read More
(19)
Rating: 5 stars
02/15/2011
I just made this dip and it came out great! I had just made a batch of refried beans without the refry (found on this website also!) and black beans. I was looking for a bean dip and decided to try this. I added some taco seasoning to the bean portion and I didn't drain the salsa and mine didn't come out runny. This will be a family favorite since I am always making pinto and black beans! Read More
(16)
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Rating: 5 stars
01/04/2011
Great dip! I drained the salsa and jalapeno peppers as others suggested. I added half a packet of taco seasoning to the bean mixture. Delicious:) Read More
(9)
Rating: 5 stars
06/01/2011
Thanks for trying my recipe! I just stopped by to read the reviews and wanted to clarify how I make this yummy dip:). I drain the jalepeneos or use peeled roasted green chilis (which we buy in the fall and keep frozen on hand) or substitute canned mild green chilis to tone it down. And I almost always prepare this the night before and keep it refrigerated until cooking. Hopefully that will help y'all make it not so runny! Read More
(7)
Rating: 5 stars
03/01/2010
Made it last night for a party. Got great reviews. Changes: made my own salsa/jalopenos (1 med diced red tomato 3/4 cup finely diced onion 1/2 cup cilantro 1 tbsp minced garlic 1/2 lime-juice salt/pepper 2 finely diced fresh jalopeno peppers-seeded mix drain juice bf putting on top. Read More
(7)
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Rating: 4 stars
08/10/2009
It was a little too spicy for my liking but after leaving the really spicy out it was really pretty good. Read More
(5)
Rating: 4 stars
12/07/2009
This is a really good recipe. I also subsituted green onions for the pepper. Also try adding 1/2 a pack of taco seasoning to the sour cream. Read More
(5)
Rating: 3 stars
03/07/2011
This bean dip works as a great base but ultimately it needs something more. I was looking for more flavor and more spice. Read More
(5)