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Janes Bean Dip

Although not a traditional looking cold chip dip, this recipe is always a hit. Don't let the sprouts on top scare you away, they add a delightful taste!


  • 1 1/2 cups refried beans or 1- 16 oz can
  • 4 to 8 dashes hot sauce more for a spicier dip, less for a milder dip
  • 2 to 3 ripe avocados
  • 1 tsp lime juice
  • salt and pepper
  • 2 cups sour cream
  • 2 to 3 T taco seasoning more for a spicier dip, less for a milder dip
  • 1/2 to 1 cup shredded pepper jack cheese
  • 2 bunches green onions diced
  • 2 lg tomatoes, diced
  • 1 - 4 oz can diced olives
  • 1 to 2 lg whole jalepanos, diced remove seeds for less spice, add for more
  • 1- 4 oz pkg alfalfa sprouts I like to chop with a scissors to make them easier to eat


  • Use a 9x13 pan for a dip with thick layers or a jelly roll pan for a dip with thin layers. 
  • Combine refried beans and hot sauce. Spread evenly in the bottom of the pan.
  • Mash avocados until smooth. Add lime juice, and salt and pepper to taste. Carefully spread on top of beans.
  • Mix sour cream and taco seasoning. Carefully spread on top of avocados. 
  • Evenly cover sour cream mixture with shredded cheese.
  • Top sour cream mixture with green onions, tomatoes, olives and jalapenos. 
  • Spread sprouts over everything.
  • Chill dip for 24 hours before serving for best flavor. 
  • Serve with chips and vegetables.