If you’re on the hunt for the ultimate crowd-pleasing snack, this 5 layer dip is calling your name. Creamy, crunchy, tangy, and just the right amount of zesty—it’s a flavor party in every bite. Plus, you don’t even need fancy equipment or hours in the kitchen. Just layer, scoop, and watch the magic happen. Bonus? Cleanup is practically nonexistent because it’s usually gone in minutes.
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💭 Why this 5 layer dip always disappears first!
The first time I made this 5 layer dip, it wasn’t even for a party—I just wanted to try something fun for movie night at home. I remember laying out the ingredients on the counter, the kitchen already smelling faintly of lime and cumin as I mashed the guacamole together. By the time the layers were done and the toppings sprinkled on, it was too pretty not to share. My husband walked in, took one look, and declared, “This isn’t just a dip—this is dinner.” And honestly? He wasn’t wrong.
Fast forward to now, and this dip has become a must-make for every gathering. It’s colorful, easy to prep ahead, and somehow always disappears faster than I can say, “Save me a bite!” Whether you’re hosting friends or just upgrading your snack game, this recipe is the kind of crowd-pleaser that’ll have everyone asking for the recipe.
Love the idea of dips that double as dinner? Check out my Instant Pot spinach artichoke dip, Korean corn cheese, and Jalapeno corn.
📋 Ingredients and notes
To make this five layer dip, you’ll need refried beans, tomatoes, jalapeno pepper, red onions, white onions, black olives, green onions, Greek yogurt, lime juice, cheddar cheese, taco seasoning, garlic powder, chili powder, cumin, salt, and black pepper.
Make vegan 5 layer dip
Swap the Greek yogurt and cheese for dairy-free alternatives. There are great vegan sour cream and cheese options that work beautifully here!
Shruthi’s Top Tip
If using fresh or store-bought salsa, make sure to drain any excess liquid to prevent the layers from getting soggy.
- Cold beans can make the dip feel uneven—warm them slightly before mixing with spices for the perfect spreadable texture.
- You can prep each layer up to a day in advance—just assemble it right before serving for maximum freshness.
- This dip tastes best when it’s slightly cool, so let it sit out for 10-15 minutes before serving.
- A glass dish not only makes the layers pop visually but also lets people see what they’re diving into.
Variations & Substitutions
- Refried beans. You can use canned or homemade refried beans. Make sure to use vegetarian refried beans.
- Guacamole. I made guacamole from scratch, but you can also use store-bought guacamole or make a spicy version.
- Greek yogurt. You can also use sour cream for a creamier version.
- Fresh salsa. You can skip the jalapeno if you want a mild salsa. You can also use a store-bought version or make mango salsa or habanero salsa instead.
- Toppings. Cheese, olives, and green onions provide a classic Tex-Mex touch, but you can adjust them to taste.
- This dip scales up beautifully—just use a larger dish and double the ingredients for a big gathering.
📖 How to make 5 layer bean dip recipe
Step 1:
Make the bean base: In a small bowl, mix refried beans with chili powder and cumin. Spread evenly in the bottom of a medium serving dish.
Step 2:
Make guacamole: Mash avocados with lime juice, garlic powder, and salt. Stir in finely diced onion and optional minced jalapeño for a spicy guacamole.
Step 3:
Spread the guacamole evenly over the refried bean mixture.
Step 4:
Make tangy yogurt sauce: Mix Greek yogurt (or sour cream) with taco seasoning until well combined.
Step 5:
Spread over the guacamole layer.
Step 6:
Make fresh salsa: Combine diced tomatoes, onion, jalapeño, garlic, lime juice, cilantro, cumin, salt, and pepper.
Step 7:
Drain excess liquid if needed, then spread salsa over the yogurt layer.
Step 8:
Add toppings: Sprinkle shredded cheddar cheese, black olives, green onions, and fresh cilantro evenly on top.
Step 9:
Serve immediately with tortilla chips or veggies, or cover and refrigerate until ready to enjoy.
🍴 How to serve this 5 layer dip
I love serving this as an appetizer or game-day snack, but it’s hearty enough to work as a light meal. While tortilla chips are a classic pairing, fresh veggies like carrot sticks, bell pepper slices, or lettuce wraps are a great crunchy alternative. You can also serve them with pita chips or crackers.
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing isn’t recommended, as the fresh ingredients, like guacamole and salsa, can become watery and lose their texture. Let it sit at room temperature before serving, or warm up in the microwave for 30-45 seconds.
🍴 More delicious dip recipes
If you like this recipe, check out my other dips:
Cream Cheese Corn Dip
Spicy Queso Diablo
Instant Pot Spinach Artichoke Dip
Guacamole Salsa (Easy, creamy, healthy!)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
5 Layer Dip
Ingredients
Layer 1: Bean Base
- 1½ cups refried beans, vegetarian, canned or homemade
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
Layer 2: Zesty Guacamole
- 2 avocados, ripe
- 1 lime, juiced
- ½ onion, diced finely
- 1 jalapeno, optional
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Layer 3: Tangy Yogurt Sauce
- 1 cup plain Greek yogurt, or sour cream for a creamier option
- 1 tablespoon taco seasoning
Layer 4: Fresh Salsa
- 4 medium ripe tomatoes, finely diced
- ½ medium red onion, finely diced
- 1 small jalapeño, finely minced (seeds removed for less heat)
- 1 garlic clove, finely minced
- 1 lime, juiced
- 2 tablespoons fresh cilantro, finely chopped
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Layer 5: Toppings
- ½ cup shredded cheddar cheese, or vegan cheese for dairy-free
- ¼ cup black olives, chopped
- ¼ cup green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Make the bean base: Mix refried beans with chili powder and cumin. Spread evenly in the bottom of a medium serving dish.
- Make guacamole: Mash avocados with lime juice, garlic powder, and salt. Stir in finely diced onion and optional minced jalapeño. Spread the guacamole evenly over the bean layer.
- Make tangy yogurt sauce: Mix Greek yogurt (or sour cream) with taco seasoning until well combined. Spread over the guacamole layer.
- Make fresh salsa: Combine diced tomatoes, onion, jalapeño, garlic, lime juice, cilantro, cumin, salt, and pepper. Drain excess liquid if needed, then spread salsa over the yogurt layer.
- Add toppings: Sprinkle shredded cheddar cheese, black olives, green onions, and fresh cilantro evenly on top.
- Serve immediately with tortilla chips or veggies, or cover and refrigerate until ready to enjoy.
Notes
- Substitute salsa and guacamole layers with 1½ cups of storebought salsa or guacamole respectively.
- This dip scales up beautifully—just use a larger dish and double the ingredients for a big gathering.
- While chips are classic, fresh veggies like carrot sticks or bell pepper slices are a great crunchy alternative.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
