Razorback Layered Dip

Jump to Recipe Print Recipe

Oh my goodness, Razorback Layered Dip is utterly amazing. This simple 4-ingredient dip recipe is one that will make your mouth water for sure. I saw a picture on Pinterest years ago with a note that Razorback Layered Dip was one fantastic dip. The recipe was easy and it had been pinned thousands of times so I thought I would check it out.

Follow Me On Instagram!

This one has black beans, diced tomatoes with green chilies, cream cheese and cheddar cheese. Since I purchased black beans with lime and jalapeno peppers, the beans had a little more zip than usual. Yum–an excellent addition, in my opinion.

I’m sorry it’s been a week since I’ve posted anything. Our Internet has been down as the guys installing U-Verse in our neighborhood cut the lines in several places. I never realized how difficult it was to go without Internet service for this long! 🙁

Between that, and packing up everything for a move in a couple of weeks, our household is in serious upheaval! Anyway, we should beup and running with consistency soon. I’ve got a thousand recipes to post (only a slight exaggeration) because our peaches have come in and I’ve been at it in the kitchen making and freezing all kinds of peach desserts again.

I was looking for some appetizers to serve our church youth group last month when we had them over for a pool party. I started looking through all the Pinterest pins I had saved to my appetizers board. I remembered I had saved this one quite some time ago and since it was so easy and onlyrequiredingredients I already had on hand, I decided to give it a whirl.

I couldn’t get enough of this dip. Seriously. I ate several tortilla chips loaded with Razorback Layered Dip on each one! The Pioneer Woman Restaurant-Style Salsa wasn’t too bad either! All in all the kids loved everything I served, including a batch of Laura Bush’s Cowboy Cookies and White Chocolate Cranberry Macadamia Blondies.

If you’re serious about appetizers for the big game, then you’ve got to include this recipe. On top of delicious taste, Razorback Layered Dip ishealthy, clean-eating, and gluten free! One bite and you’ll keep coming back for more. Who knows? You may even have requests for this great dip for every football game this season. 🙂

Razorback Layered Dip is one of the best dips you’ll ever eat.

Every bite of Razorback Layered Dip is so succulent and amazing you will be hard-pressed to stop eating it!

This simple 4-ingredient recipe is B-I-G on taste!

Here’s what I did.

I used these ingredients.

Combine black beans and diced tomatoes with chilies. Drain and place in a mixing bowl. Stir to combine.

Soften cream cheese then spread it into an 8×12″ or a 9×9″ baking dish. Spread combined black beans and diced tomatoes with green chilies over top of the cream cheese. Add cheddar cheese and sprinkle it over top.

Bake at 300 for 30 minutes or until cheese melts and ingredients have heated through.

Serve Razorback Layered Dip with tortilla chips.

Doesn’t Razorback Layered Dip look wonderful?

Here’s the recipe.

(Recipe adapted from Doug Manton, owner, Boston Mountain Grille, in Fayetteville, Arkansas)

Teresa Ambra

Razorback Layered Dip will rock your world! This amazing appetizer uses only 4 ingredients! It's high on flavor, yet a clean eating recipe with black beans and diced tomatoes with green chiles. Every bite of this Tex Mex style appetizer is mouthwatering and satisfying.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizers

Cuisine Tex-Mex

Servings 8

Calories 173 kcal

Equipment

1 8x12" or 9x9" glass baking dish
1 mixing bowl
1 colander
1 wooden spoon
measuring cups

Ingredients

8 oz. pkg. cream cheese softened
15 oz. can black beans drained
14 oz. can diced tomatoes with green chilies drained
6 oz. cheddar cheese shredded

Instructions

Soften cream cheese.
Spread over the bottom of a greased 8x12” or 9x9” glass baking dish.
Mix the tomatoes and black beans together with even parts and drain all juices.
Spread evenly over the layer of cream cheese.
Cover the tomatoes and beans with shredded cheddar cheese.
Bake dish for 30 minutes at 300° or until all the cheese is melted.
Serve with tortilla chips.

Notes

NOTE:I used black beans with lime and jalapenos.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 173kcalCarbohydrates: 13gProtein: 13gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 547mgPotassium: 352mgFiber: 4gSugar: 3gVitamin A: 288IUVitamin C: 6mgCalcium: 284mgIron: 2mg

Keyword appetizer, black beans, cheese, cream cheese, green chilies, Tex Mex, tomatoes, tortillas

Tried this recipe?Let us know how it was!