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Bean Dip with Fritos

Three-Bean Bean Dip

The perfect make-ahead party dip with layers upon layers of deliciousness.
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Keyword Bean Dip
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans drained
  • 1 can (15.5 ounces) chickpeas (garbanzo beans) drained
  • ½ cup sliced black olives
  • ½ cup finely chopped red onion
  • ½ cup chopped purple cabbage (red cabbage)
  • ½ cup chopped tomatoes
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green onions including the chives
  • 2 large jalapeno peppers stem and seeds removed; finely chopped
  • 2 cups sour cream
  • 2 cups salsa
  • 3 cups shredded cheddar cheese
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper


  • In the bottom of a large shallow dish or pan (a cookie sheet with sides also works well for this), spread a thin layer of refried beans.
  • On top of the refried beans, add a layer of garbanzo beans.  Sprinkle the chili powder and cumin powder on top of the beans.  Top with a layer of red onion, a layer of black beans, and a layer of jalapenos.
  • Next, spread a layer of sour cream and then a layer of salsa. Top with shredded cheese. Sprinkle pepper evenly on top of the cheese.
  • Add a layer of red cabbage, tomatoes, black olives, cilantro, and green onions. Serve with your favorite chips.