The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack! With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!
This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size. It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.
(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time. Otherwise, I would not recommend serving it as leftovers. This one is definitely best consumed fresh!)
Servings: Approx. 6
- 4 Cups Prepared Brown Rice
- Salt and Pepper
- 2 16 oz Cans Seasoned Refried Beans (linked, or equivalent)
- 6 Slices Pepper Jack Cheese (or shredded equivalent of approx. 1.5 Cups)
- 1 lb Spicy Guacamole
- 14 oz Pico De Gallo
- 1/4 Cup Fresh Cilantro
Preheat the oven to 350º
Add salt and pepper to taste to the prepared rice, then spread evenly in a 9 x 13 inch pan
Next, add the layer of beans
Add the layer of cheese
Warm the pan in the oven for about 20 minutes
When ready to serve, add the guacamole layer, the pico de gallo layer, and sprinkle with cilantro
Serve immediately with tortilla chips of choice
Ingredient recommendations linked!