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Layered Fiesta Dip

Total Time

Prep/Total Time: 20 min.


14 servings

"For a fun party dip, try this colorful version," suggests field editor Iola Egle of McCook, Nebraska. "It's like guacamole, but with peas instead of avocado."


  • 2 cans (16 ounces each) fat-free refried beans
  • 1 can (4 ounces) chopped green chilies, undrained
  • 2 cups fat-free sour cream
  • 1 envelope reduced-sodium taco seasoning
  • 2 cups frozen peas, thawed
  • 1/4 cup chopped onion
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • Dash hot pepper sauce
  • 1/2 cup each shredded reduced-fat cheddar and Monterey Jack cheeses
  • 1 cup chopped tomatoes
  • 1/3 cup sliced green onions
  • Tortilla chips


  1. In a bowl, combine beans and chilies. Spread onto a 12-in. round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over the bean mixture. Set aside.
  2. In a food processor or blender, combine the peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with cheeses, tomatoes and green onions. Serve with chips.

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