This easy bean dip recipe includes layers of Mexican shredded cheeses, sour cream, guacamole, and zesty pico de gallo for a classic crowd-pleasing potluck or party snack!
Set out an 8 x 8-inch square or a 9-inch round glass dish. Then set out two small or medium mixing bowls.
In one mixing bowl, combine the refried beans and salsa. Mix until smooth. In the second mixing bowl combine the sour cream and ranch dip mix packet. Mix until well combined and smooth.
To layer: In the bottom of the pan, spread the bean mixture in an even later. Next add the guacamole and spread it into a smooth even layer. Third spread the ranch dip over the guacamole in a smooth even layer. Fourth, sprinkle cheese evenly over the ranch dip. And finally sprinkle pico de gallo over the top of the cheese. Cover and chill until ready to serve.
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Notes
Serve with tortilla chips, potato chips, raw veggies for dipping, or even crackers.Cover tightly and keep in the refrigerator for up to 3-4 days. You can make it ahead the night or several hours before serving. But for the freshest guacamole and best consistency I suggest enjoying it within 48 hours of making it.