Creamy Layered Yogurt & Bean Dip
This vibrant, no-bake layered dip brings together creamy Dannon plain yogurt, zesty cilantro, savory refried beans, and tangy salsa in every scoop. Inspired by my family’s game-day traditions, it’s a light twist on classic bean dip that highlights fresh herbs and layers of texture. Perfect for entertaining, it’s as beautiful as it is flavorful.
| Mexican-Inspired |
| Appetizer |
| By Talia Beventi |
Ingredients:
Yogurt Layer:
- 2 cups Dannon plain yogurt
- 2 Tbsp. fresh cilantro, chopped
- Bean Layer
- 1 (16 oz.) can refried beans
- 1⁄3 cup chunky salsa (reserve remaining)
Assembly Layers:
- 1 cup chunky salsa (mild or spicy), divided
- 1 cup sliced black olives, divided
- 1 cup low-fat grated cheese (cheddar or Mexican blend), divided
- 1 cup sliced jalapeño peppers (optional), divided
To Serve:
- Tortilla chips or crackers
8 appetizer servings
15 minutes
No Cook Time
Easy
Tools We Use:
Instructions:
- Prep Yogurt Mixture: In a medium bowl, stir together the plain yogurt and chopped cilantro until fully combined. Set aside.
- Prep Bean Mixture: In a separate bowl, mix the refried beans with ⅓ cup salsa until smooth.
- First Layer: Spoon half of the bean mixture into the bottom of a flat 2-quart serving bowl and spread evenly.
- Second Layer: Dollop and carefully spread half of the yogurt mixture over the beans.
- Third Layer: Sprinkle half of the sliced olives over the yogurt layer.
- Fourth Layer: Evenly drizzle half of the remaining salsa over the olives.
- Fifth Layer: Sprinkle half of the grated cheese and, if using, half of the jalapeño slices.
- Repeat Layers: Repeat steps 3–7 with the remaining ingredients to create a second set of layers.
- Chill & Serve: Cover the bowl tightly with plastic wrap and chill for at least 1 hour to let flavors meld. Serve chilled with tortilla chips or crackers.
Chef's Tips:
- For extra creaminess, fold 2 Tbsp. sour cream into the yogurt layer.
- Use black bean purée in place of refried beans for a fresher bean flavor.
- Soften the layers by stirring in a splash of lime juice and a pinch of garlic powder.
Essential Cookware Sets:
Serving Suggestions:
- Serve with multigrain tortilla chips or pita wedges.
- Pair alongside fresh vegetable crudités (carrots, bell peppers).
- Offer mini tostada shells for individual dip cups.
Storage:
- Assemble up to 6 hours in advance and keep covered in the fridge.
- Leftovers keep in an airtight container for up to 3 days.
- Stir gently before serving again to redistribute any liquid separation.
Dietary Adaptations:
- Vegan: Substitute vegan yogurt (coconut or soy-based) and vegan cheese; use oil-based refried beans.
- Gluten-Free: Confirm that refried beans, salsa, and chips are certified gluten-free.
- Low-Sodium: Use no-salt-added beans and salsa, and rinse olives before slicing.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Total Fat | 9 g |
| – Saturated Fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 380 mg |
| Total Carbohydrates | 23 g |
| – Dietary Fiber | 5 g |
| – Sugars | 3 g |
| Protein | 10 g |
| Vitamin A | 8% DV |
| Vitamin C | 10% DV |
| Calcium | 12% DV |
| Iron | 6% DV |
DV = Daily Value based on a 2,000 kcal diet.
