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Bean Dip with Fritos

Three-Bean Bean Dip

The perfect make-ahead party dip with layers of Mexican Food inspired ingredients including 3 types of beans that makes a delicious appetizer, with no cooking required.
5 from 2 votes


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


  • A large shallow bowl (about the diameter of a medium-size pizza pan), or a medium size casserole dish


  • 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.