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Cabarrus Magazine

Breaking Bread: Layered Mexican Veggie Dip

May 01, 2016 08:30AM ● By Jason Huddle

Breaking Bread: Layered Mexican Veggie Dip

Cabarrus Magazine is happy to feature CHEF DANIEL GARMON. He will be bringing one of his own recipes to CABARRUS MAGAZINE readers each month, so Bon Appetit!


Layered Mexican Veggie Dip


One 16 oz. container Yucatan guacamole

One can black beans, drained and rinsed

Two cups salsa

One 8 oz. container sour cream

Four Roma tomatoes, diced

One bunch green onions, finely chopped

One 16 oz. can refried beans

Two cups shredded Mexican-style cheese blend

One 2.25 oz. can black olives, drained and finely chopped



In a 9”x 13” dish or on a large serving platter, spread the refried beans. Top with sour cream. Spread on guacamole, black beans and salsa. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

This is a great, quick appetizer fix-ahead. Store in refrigerator before using. Serve with tortilla chips and your favorite drink.

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