There’s something about cooler weather, fall, and football that always has me craving this Bean Dip.
It’s a no-frills sort of dip that always seems to disappear in the blink of an eye. A while back, as we were getting ready for watching an afternoon game, I decided to change how I served my bean dip from one large platter to small, wide-mouthed individual jars that guests could serve themselves.
I served a large salad, grilled chicken, pulled pork, and a few other sides but the bean dip actually turned into one of the most requested dishes of the day!
The best part? It took all of 5 minutes to prepare and another 5 minutes or so to place in the jars.
This humble bean dip turned into so much more and went perfectly with all of the other items served that day. But honestly, I think bean dip and a chip are about all I need.
Here’s the recipe for my Bean Dip. I can’t wait to hear how you like it!
Bean Dip Recipe
Ingredients
- 2 cups refried beans
- 1/2 medium onion, diced
- 3 cloves garlic, chopped
- 2 medium plum tomatoes, diced
- 1 (8-ounce) container sour cream
- 1 (8-ounce) package cheddar cheese, grated
- sliced black olives, optional
Instructions
- In a large skillet, add refried beans, onion, and garlic. Heat thoroughly. Remove from heat and set aside to cool slightly.
- Layer beans, then tomatoes, then sour cream, and top with shredded cheese.
- Garnish with sliced black olives, if desired.
- Store in an airtight container in the refrigerator until ready to serve. Allow to reach room temperature before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Be sure to keep all of these ingredients on hand throughout the fall. You can have a quick dip ready in 10 minutes or less that is sure to be a favorite!
Enjoy!
Robyn xo
We have a late summer beach party this coming weekend and this is a great idea to enjoy some bean dip without too much fuss! Thanks for sharing Robyn
I can’t help thinking how awesome this would be for a Mexican fiesta!
It looks so pretty- great presentation!
Love these! Having my own little jar means I don’t look like a hog going back and filling my plate 14 times 🙂
Right! Or the whole double dipping situation.
While this is certainly perfect for tailgating, I think it would be mighty fine with a poached egg for breakfast. Yep. That’s what I want.
So simple and yummy . . . Love the photos too!
Mmmm this sounds awesome!
Excellent recipe. Simple and delicious recipes. Good for you
Robyn, this is such a GREAT idea!!! Love love this. Pinning now to use soon…. Have a great day Friend!!
These are so cute, Robyn. How many people did you serve?
I miss you! Hope all is well. xo
Thanks, Sandy. I’ve made these numerous times for different numbers of people. The recipe makes 8 (1/2-pint) jars, so I’ve been making multiples of the recipe to serve larger crowds.