Family, Food, Snacks

Layered Black Bean Dip

Black Bean Dip

When it’s time to bring a hardy appetizer to a party, this bean dip is always my “go to” recipe.  I love Ro*tel.  I use it a lot because it always adds that extra kick. The base of this recipe comes from the Ro*tel website and the “Fiesta 7 Layered Dip”, however I changed it up a bit because I prefer black beans.  It’s always a favorite at every party and super easy to make.


  • 1 Can of Ro*tel Original Diced Tomatoes and Green Chilies (10 oz.), drained and liquid reserved
  • 1 Can of Refried Black Beans (10 oz.)
  • Fresh Guacamole (refer to earlier post for my recipe approx. 12 oz.)
  • 1 Container of Sour Cream (16 oz.)
  • 1 Package of Taco Seasoning Mix
  • 1 and 1/2 cups of Shredded Cheese (Cheddar and Jack Cheese blends) or however much you like to use.  Technically, I don’t even measure my cheese.
  • 1 Can (2.25 oz.) sliced Black Olives, drained and optional
  • Top with diced green onions, diced jalapeno, and crushed tortilla chips – all optional


  1. Reserve 1/2 cup of drained tomatoes and set aside. Blend the remaining tomatoes and reserved liquid with the black beans.
  2. Spread the bean mixture in a 8×8 glass dish and then spread the fresh guacamole on top of bean mixture.
  3. Blend together the taco seasoning mix and the sour cream.  Spread mixture on top of guacamole.
  4. Next top evenly with cheese and reserved tomatoes. Add the extras if you choose.

This dip can be made without a few of the ingredients too. I’ve made this dish many of times without guacamole and it’s still awesome.  The one thing that really shouldn’t be left out is the Ro*tel!



Garden, Snacks


Spicy Guac

Avocado‘s are something we have never bought or used at home.  I don’t know why. We love guacamole.  We eat it in Mexico all the time.  We order it out when dining at a Mexican or Southwestern restaurant, but we have never made it at home until now.

Fresh Cilantro
Fresh Cilantro

It was so easy and simple to make guacamole.  It was so good especially with our fresh cilantro from the garden. I can’t say the kids loved it.  They do however prefer guacamole vs. avocados solo.

Also, I think back to my childhood.  We never ate guacamole or avocados.  My first experience with avocados was in my early 20’s when I began to travel for work.  It was also when I learned to love so many other different types of food. I grew up in a “meat and potatoes and pasta” kind of family (which was awesome), however we didn’t eat a lot of different kinds of foods.

At our house today, we make the kids taste everything. We eat a lot of different types of food. Our kids have quite a sophisticated palate except Nick, the five-year old, but we are working on that!


  • 3 avocados peeled, pitted, and mashed
  • 3 tablespoons of fresh cilantro chopped (from the garden)
  • 2 Roma Tomatoes (chopped)
  • 1/2 cup of diced red onion
  • 1 tablespoon of minced garlic
  • 1 teaspoon of salt
  • 1 lime (juiced)
  • 1 teaspoon of ground cayenne pepper (optional)


  1. In a large bowl, mash together the avocados, lime juice, and salt. Stir in cilantro, onion, tomatoes, and garlic.  Stir in cayenne pepper for desired taste. Refrigerate for 2-3 hours.

This is super simple and easy for anyone to make. It was our first time eating the fresh cilantro from the garden too.  Yummy!