This Black Bean & Cotija Cheese 6 Layer Dip is a flavor-packed masterpiece that comes together in just 10 minutes. Creamy, tangy, and slightly smoky, each layer—from the velvety refried beans to the crumbly Cotija cheese—offers a delightful contrast in textures. Perfect for game day or casual gatherings, it’s a crowd-pleaser that’s as easy to make as it is to devour.
Packed with protein and fiber, this dip is both indulgent and satisfying. The bright pops of fresh salsa, the richness of sour cream, and the zesty kick of lime create a symphony of flavors. Serve it with crispy tortilla chips, and watch it disappear in no time—your new go-to dip is here!
Ingredients for Black Bean & Cotija Cheese 6 Layer Dip
- 1½ cups sour cream (full-fat or light, depending on preference)
- ½ packet taco seasoning mix (or use homemade seasoning for a fresher taste)
- 15 ounce can black beans, mashed (rinsed and drained for a smoother texture)
- 1½ cups guacamole (store-bought or homemade)
- 1 cup pico de gallo (freshly made or store-bought for convenience)
- 1 cup crumbled Cotija cheese (substitute feta if Cotija is unavailable)
- 1 cup shredded cheddar cheese (sharp or mild, based on preference)
- 1-2 Tablespoons fresh cilantro, chopped (optional garnish, omit if desired)
Step-by-Step Instructions
- Prepare the sour cream mixture: In a small bowl, mix together the sour cream and taco seasoning until fully combined. Set aside.
- Layer the black beans: In a 9 x 9 inch baking dish or 9 inch pie pan, spread the mashed black beans evenly across the bottom.
- Add the guacamole: Carefully spread the guacamole in an even layer over the black beans.
- Spread the sour cream mixture: Gently layer the sour cream mixture over the guacamole, ensuring it covers the surface evenly.
- Sprinkle the pico de gallo: Evenly distribute the pico de gallo over the sour cream layer.
- Top with cheeses: Sprinkle the crumbled Cotija cheese and shredded cheddar cheese over the pico de gallo.
- Garnish (optional): Finish with a sprinkle of chopped fresh cilantro for a pop of color and flavor.
- Serve immediately: Enjoy with tortilla chips or fresh veggies. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions
This Black Bean & Cotija Cheese 6 Layer Dip is a crowd-pleaser! Serve it with tortilla chips for a classic combo, or try it with sliced bell peppers or cucumber rounds for a lighter option. It also pairs beautifully with warm flour tortillas or as a topping for tacos and nachos.
Make It Your Own: Recipe Variations
Customize this dip to suit your taste! Swap black beans for refried beans, or add a layer of spicy salsa for extra heat. If Cotija cheese isn’t available, try feta or queso fresco. For a vegan twist, use dairy-free sour cream and vegan cheese.
Quick & Easy: Time-Saving Tips
Short on time? Use store-bought guacamole and pico de gallo to speed things up. You can also prepare the layers ahead of time and assemble the dip just before serving. If you’re mashing the black beans, a fork or potato masher works great for quick results!
Keep It Fresh: Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To prevent browning, press a piece of plastic wrap directly onto the guacamole layer before sealing. This dip is best enjoyed fresh, so avoid freezing it to maintain the best texture.
Dip Like a Pro: Equipment Guidance
For easy layering, use a 9×9 inch baking dish or a pie pan with high edges. A rubber spatula or offset spatula helps spread each layer evenly. If you’re serving at a party, consider a decorative serving dish to make it extra inviting!
Black Bean & Cotija Cheese 6 Layer Dip Recipe
Ingredients
- 1½ cups sour cream
- ½ packet taco seasoning mix
- 15 ounce can black beans, mashed
- 1½ cups guacamole
- 1 cup pico de gallo
- 1 cup crumbled cotija cheese
- 1 cup shredded cheddar cheese
- 1-2 Tablespoon fresh cilantro, chopped optional garnish
Instructions
- In a small bowl, mix together sour cream and taco seasoning.
- In a 9 x 9 inch baking dish or 9 inch pie pan, spread mashed black beans evenly in the bottom.
- Spread guacamole evenly over the black beans, then spread the sour cream mixture over the top of the guacamole.
- Sprinkle Pico de gallo over the sour cream mixture, then top with crumbled Cotija cheese and shredded cheddar cheese.
- Garnish with chopped cilantro (optional).