Best 7 Mexican Avocado Bean Dip Recipes

AVOCADO AND BLACK BEAN DIP

Steps:

• Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
• Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.

AVOCADO TACO DIP

Steps:

• Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. , In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.

AVOCADO BEAN DIP

Steps:

• In a food processor, combine the first nine ingredients; cover and process until smooth. Serve with chips.

MEXICAN AVOCADO BEAN DIP

Steps:

• 1. Pico de Gallo is a chunky salsa that has chopped cilantro,onion, Serrano Chiles,tomato and lime juice, and salt. But if you want to just buy a jar of very chunky salsa and throw it in, that's yummy too.
• 2. Peel Avocados and cut into squares. Add to bowl and Put a little lemon juice on it to prevent it from browning and to give it some flavor. Add Pico de gallo or salsa and the Fetta. Open can of beans, rinse and drain. Add beans to bowl and mix.

FIVE LAYER MEXICAN DIP

Steps:

• Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
• Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
• Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
• In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
• Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

CAPTAIN'S AVOCADO BEAN DIP

Steps:

• Mash avocado in a bowl using a fork until smooth. Stir salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder into mashed avocado using a fork. Gradually stir refried bean into dip. Refrigerate until chilled, at least 30 minutes.

NO AVOCADO, NO REFRIED BEANS - MEXICAN LAYER DIP

Steps:

• Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy.
• Spread mixture evenly on an oval platter or"medium" pizza pan size plate.
• Cover evenly with salsa, a good thick layer.
• The pan size will determine how much you need.
• Sprinkle lettuce evenly all over.
• Top evenly with diced tomatoes and then sprinkle with cheese.
• Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
• Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).