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Mole Olé Graveyard Layered Bean Dip

Mole Olé Graveyard Layered Bean Dip

Mole Olé Graveyard Layered Bean Dip

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While we love a good 7-layer dip, this one has just 4 layers and it's perfect. The big flavor comes from Mole Olé! The presentation makes it perfect for Halloween parties.

The famous mole sauces of central Mexico are delightfully complex, and ours is jam packed with 17 ingredients! From the bright chile flavors of Guajillo and Ancho to the warm depths of Allspice and True Cinnamon, there's nothing this blend can't do.

Mix the Mole Olé with some smashed black beans for the bottom layer and sprinkle it on top of the cream for added flavor and a little "dirt". I made my headstones by cutting shapes out tortillas and heating them in a pan to give the final dish a distinct Halloween vibe, but chips out of the bag work too!

There's almost no wrong way to make this layered dip, and there's definitely no wrong way to eat it.

Yields
10.0 servings
Prep Time Total Time
20 min 20 min
Mole Olé Graveyard Layered Bean Dip

Ingredients

  • 16 oz sour cream
  • 16 oz cream cheese
  • 24 oz salsa
  • 3 - 15 oz. cans of black beans
  • 1/4 cup + 2 tablespoons of ground Mole Olé
  • 2 cups shredded cheddar
  • Green onions, sliced thin

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Directions

Put the cream cheese in a bowl and leave out for 1-2 hours to soften.

Cook the 3 cans of black beans according to the instructions on the can.

Drain about half of the water out and place the rest of the beans in a separate bowl. Use a muddler, a potato masher, or a fork to smash the black beans to your desired consistency.

Add the 1/4 cup of Mole Olé to the black beans and fold in with a spatula until it is well blended. Spread the black bean mixture evenly over the bottom of a baking dish.

Add the salsa to the baking dish on top of the black beans. Spread evenly with a spatula. Sprinkle the shredded cheddar evenly on top of the salsa.

Return to the bowl of cream cheese. Add the sour cream to the bowl and mix with a spatula until it's well-blended and smooth. Add the cream mixture on top of the shredded cheddar and gently spread with a spatula for a thin, even layer.

Sprinkle the thinly sliced green onions on top of the cream layer.

Sprinkle the remaining 2 tablespoons of Mole Olé on top of the green onions to create a layer of "dirt". Add more if you wish!

Cover the dip and place in the refrigerator for at least an hour before serving.

When it's time to eat, push your tortilla gravestones into the dip to create your graveyard scene!

Mole Olé Graveyard Layered Bean Dip

Mole Olé Graveyard Layered Bean Dip

COOK TIME:

  • 16 oz sour cream
  • 16 oz cream cheese
  • 24 oz salsa
  • 3 - 15 oz. cans of black beans
  • 1/4 cup + 2 tablespoons of ground Mole Olé
  • 2 cups shredded cheddar
  • Green onions, sliced thin

Put the cream cheese in a bowl and leave out for 1-2 hours to soften.

Cook the 3 cans of black beans according to the instructions on the can.

Drain about half of the water out and place the rest of the beans in a separate bowl. Use a muddler, a potato masher, or a fork to smash the black beans to your desired consistency.

Add the 1/4 cup of Mole Olé to the black beans and fold in with a spatula until it is well blended. Spread the black bean mixture evenly over the bottom of a baking dish.

Add the salsa to the baking dish on top of the black beans. Spread evenly with a spatula. Sprinkle the shredded cheddar evenly on top of the salsa.

Return to the bowl of cream cheese. Add the sour cream to the bowl and mix with a spatula until it's well-blended and smooth. Add the cream mixture on top of the shredded cheddar and gently spread with a spatula for a thin, even layer.

Sprinkle the thinly sliced green onions on top of the cream layer.

Sprinkle the remaining 2 tablespoons of Mole Olé on top of the green onions to create a layer of "dirt". Add more if you wish!

Cover the dip and place in the refrigerator for at least an hour before serving.

When it's time to eat, push your tortilla gravestones into the dip to create your graveyard scene!

Mole Olé Graveyard Layered Bean Dip

While we love a good 7-layer dip, this one has just 4 layers and it's perfect. The big flavor comes from Mole Olé! The presentation makes it perfect for Halloween parties.

The famous mole sauces of central Mexico are delightfully complex, and ours is jam packed with 17 ingredients! From the bright chile flavors of Guajillo and Ancho to the warm depths of Allspice and True Cinnamon, there's nothing this blend can't do.

Mix the Mole Olé with some smashed black beans for the bottom layer and sprinkle it on top of the cream for added flavor and a little "dirt". I made my headstones by cutting shapes out tortillas and heating them in a pan to give the final dish a distinct Halloween vibe, but chips out of the bag work too!

There's almost no wrong way to make this layered dip, and there's definitely no wrong way to eat it.

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