Six Layers and a Chip Dip

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I made this dip for a Halloween party, and it tasted okay, but the greek yogurt/cilantro mixture was runny; thus the dip was not aesthically appealing after the first serving was taken from the dish.

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This was outstanding, but mostly because it doesn't use the standard sour cream and refried beans. The bean mixture is fantastic and it is extremely important to use Greek yogurt, not plain regular yogurt -- there is a big taste and texture difference.

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We loved the dip. This adds an extra step, but since I like warm dip, I was willing to do it. Layer the cheese on the bean mixture and put in a 350 degree oven for about 10 minutes, just until the cheese melts, then continue with the recipe as directed. (Also use your big food processor

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Great recipe. It is a great hit every time I have made it. Made something else for the 4th of July picnic this year and had everyone asking where this dip was.

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Everyone's loves this dip. I omit the lettuce because it gets droopy. Wholesome and delicious.

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I love this easy recipe. The flavor and ingredients meld flawlessly. I've even used this recipe for bean burritos and it was wonderful.

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I use this recipe only for the bean portion. I hate refried beans from a can so these are great. I reduce the salt to a 1/2 tsp though. Then I do a layer of sour cream mixed with taco seasoning, a layer of avocoado, cheese, tomato, olives, and then green onions. Its a delicious dip that everyone loves!

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I recommend using sour cream (I only needed about a cupinstead of yogurt, but other than that, absolutely perfect.

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This was an excellent recipe! I used sour cream instead of the yogurt because I already had sour cream on hand. Everyone loved it!

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Made this for a Superbowl party at the American Legion ast year and it was gone before the first quarter. I Have made it for every party since by request and will make a double for this years Superbowl. East to Make yet looks great and a great mix of flavors.