This Party Bean Dip is a nice, lighter option for a dip. It’s always a big hit at Happy Hour or an appetizer party!

I am so excited about this dip because it’s one that you will want to keep eating and eating and then come back for more! Remember the classic 7-Layer Mexican Dip?  This is similar, but this party bean dip has fewer layers, and it’s baked instead of being served cold.

How to make Homemade Tortilla Chips:

These chips are made with flour tortillas. You can use regular or fat-free or low carb flour tortillas.

Cut each tortilla into 8 wedges, and arrange the wedges in single layers on 2 baking sheets. Lightly spray the wedges with cooking spray; sprinkle with paprika. Bake at 350°F. for 15 minutes or until lightly browned and crisp. Cool.

How to make Party Bean Dip:

The complete, printable recipe is at the end of this post.

1. Combine refried beans with lime juice and ground cumin. Then spread it into the bottom of a baking dish. Use a rectangular dish or a pie plate.
2. Spread salsa over the beans.
3. Combine corn, olives and onions. Spoon that evenly over the salsa.
4. Sprinkle cheese on top.

Bake for 20 minutes. Then spread sour cream on top.

Sprinkle with chopped fresh cilantro.

And then your party bean dip is ready for dunking your homemade tortilla chips! Serve, and enjoy!

Here are a few more dip recipes you might like to try:

• Hot Reuben Dip
• Chili Cheese Dip
• Jalapeno Popper Dip
• Slow Cooker Mexican Street Corn Dip
• Cheesy Black Eyed Pea Dip

Print

Party Bean Dip

Great dip to feed a crowd!

Course Appetizer

Cuisine Mexican

Keyword bean dip, Dip, party

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12 servings (1/2 cup dip + 4 chips)

Calories 188kcal

Author RecipeGirl.com (shared from Cooking Light)

Ingredients

• Six 8-inch flour tortillas
• ½ teaspoon paprika
• One 16-ounce can fat free refried beans
• 2 teaspoons freshly squeezed lime juice
• ½ teaspoon ground cumin
• 1 cup chunky salsa
• ⅔ cup fresh corn kernels (cut off the cob- can substitute frozen or canned)
• ¼ cup chopped green onions
• 2 tablespoons chopped black olives
• ¾ cup (3 ounces) shredded 4-Cheese Mexican Blend
• ¾ cup (6 ounces) light sour cream
• 2 tablespoons chopped fresh cilantro

Instructions

• Preheat the oven to 350°F.
• Cut each tortilla into 8 wedges, and arrange the wedges in single layers on 2 baking sheets. Lightly spray the wedges with cooking spray; sprinkle with paprika. Bake at 350°F. for 15 minutes or until lightly browned and crisp. Cool.
• In a medium bowl, combine the beans, juice and cumin, stirring until well combined. Spread the mixture evenly into an 11x7-inch baking dish (or a deep dish pie plate) coated with cooking spray. Spread the salsa evenly over the beans. In a small bowl, combine the corn, onions, and olives; spoon the corn mixture evenly over salsa. Sprinkle cheese over the corn mixture.
• Bake for 20 minutes, or until bubbly. Let stand for 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.

Notes

• If you don't want to bake your own chips, purchase baked chips (or others) at your market.
• It's important to use regular cheese (not low fat) for this recipe. The low fat stuff doesn't melt well.

Nutrition

Serving: 1serving (1/2 cup dip + 4 chips) | Calories: 188kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 681mg | Potassium: 179mg | Fiber: 3g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 2mg

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