Five Layer Dip Bowls Recipe

A single mini Five Layer Bean Dip served on a table.

5 from 2 votes

Snack time has never been this exciting! These Five Layer Dip Bowls are packed with flavor, making them the perfect choice for game day or an easy after-school treat.

Prep Time30

Cook Time5

Total Time35

Course: Appetizers

Cuisine: Mexican

Diet: Vegetarian

Servings:

Calories: 147kcal

Author: Linda

Ingredients

2 ripe avocados
1 1-ounce package Old El Paso Mild Guacamole Seasoning Mix
1 12-count package Old El Paso™ Mini Soft Tortilla Taco Boats
1 16-ounce can Old El Paso™ Traditional Refried Beans
1 1/2 cups grated cheddar cheese
1/2 cup sour cream
1 cup pico de gallo

Instructions

Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash the avocado with a fork, then stir in the Guacamole Seasoning Mix until well blended. Cover tightly and refrigerate for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Arrange the mini taco boats in a rimmed pan. Smear the refried beans into the taco boats with a spatula (about 2 heaping tablespoons each). Scatter the grated cheese onto the boats in generous pinches.
Bake in the preheated oven for 5-10 minutes until the beans are warm and the cheese is melted.
Meanwhile, place the sour cream in a zipper-close baggie. Cut a small piece of the tip-off. Set aside.
When the boats come out of the oven, top with guacamole and pico de gallo. Pipe the sour cream over the top of the boats. Serve warm.

Notes

You can usually find prepared pico de gallo in the produce section, but you can also make your own. Just combine 1 cup chopped tomato, 1 cup diced red onion, 1 seeded and minced jalapeño, and 1/2 cup chopped cilantro leaves in a medium bowl. Stir and season to taste with fresh lime juice and salt.

For crunchy Loaded Bean Dip Bites, spritz the Mini Taco Boats with olive oil and toast them in the preheated oven for 2-3 minutes before filling them with beans.

Leftovers are best eaten fresh since the guacamole and pico can make the tortilla boats soggy. If needed, store them in an airtight container in the fridge for up to 1 day and reheat in the oven before serving. Keep in mind, freezing isn’t recommended since ingredients like guacamole and sour cream can become watery.

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