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Baked Fiesta Dip

fiesta dip, made with cheese, sour cream, beans and more, on a blue plate with tortilla chips.

4 from 4 reviews

Layers of refried beans, tomatoes, sour cream and cheddar bake together to create flavorful, cheesy tastiness. Topped with olives and scallions for a festive look, this is a perfect appetizer for your next party — make that, your next fiesta!

Ingredients

Scale
  • 14 1/2 ounce can refried beans
  • 1  1/4 cups diced fire roasted tomatoes
  • 16 ounces sour cream
  • 2 teaspoons chili powder
  • 4 ounce can diced green chiles
  • 1/2 cup corn kernels, optional (defrost first if using frozen)
  • 1 1/2 cups shredded cheddar cheese
  • 8 olives, sliced
  • 1/4 cup scallions, chopped
  • 2 tablespoons cilantro, chopped
  • tortilla chips for serving

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread the refried beans out to cover the bottom of a baking dish.
  3. Layer the tomatoes over the refried beans.
  4. Combine the sour cream with the chili powder and green chiles in a small bowl. Spread the sour cream over the tomatoes in the baking dish. Sprinkle the corn over the sour cream if using.
  5. Sprinkle the cheddar cheese over the sour cream layer to cover it.
  6. Place baking dish in the oven and bake at 350 for 25 minutes. When done, remove the baked fiesta dip and place on a heat resistant surface.
  7. Sprinkle the olives, scallions and cilantro across the top. The baked fiesta dip is ready to serve! Enjoy by scooping with tortilla chips. Take care when first serving, the inside of the tip can be quite hot.

Notes

  • You can drain a bit of the excess liquid from the diced tomatoes if you like, to make the finished dip a bit more solid.
  • Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days. Reheat portions in the microwave for about 30 seconds.

Keywords: fiesta dip recipe, Mexican dip recipes, dip with beans and sour cream, cinco de mayo recipes

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