Best Mexican Layer Dip Recipes

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MEXICAN LAYER DIP



Mexican Layer Dip image

This adaptable Mexican layer dip is like a magnet to hungry guests at our family get-togethers and casual parties. It's tasty served hot or cold. Just one chip full and you're hooked!-Sheila Frasher, Crown City, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 cups.

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped, divided
1 can (15 ounces) tomato sauce
2 teaspoons sugar
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) refried beans
2 medium tomatoes, seeded and chopped
1 small green pepper, finely chopped
2 cups sour cream
3 cups shredded Mexican cheese blend
Optional: Chopped green onions and chopped tomatoes
Corn chips

Steps:

  • In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BEST EVER LAYERED MEXICAN DIP



Best Ever Layered Mexican Dip image

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Provided by Noelle C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 32

Number Of Ingredients 7

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

Steps:

  • In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
  • In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g

BEST EVER LAYERED MEXICAN DIP



Best Ever Layered Mexican Dip image

Make and share this Best Ever Layered Mexican Dip recipe from Food.com.

Provided by JLBurnell

Categories     < 30 Mins

Time 20m

Yield 32 serving(s)

Number Of Ingredients 7

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomatoes, chopped

Steps:

  • In a clear pie pan, or similar dish, spread a layer of bean dip.
  • Top the bean dip with a layer of guacamole.
  • Allow the layers to thicken in the refrigerator for approximately 20 minutes.
  • In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning.
  • When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole.
  • Top the sour cream layer with the grated cheese.
  • Garnish the layers with the jalapenos and tomatoes.

Nutrition Facts : Calories 53.4, Fat 4.7, SaturatedFat 3, Cholesterol 12.4, Sodium 50.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 2.2

FIVE LAYER MEXICAN DIP



Five Layer Mexican Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 23m

Yield 12 servings, serving size 1/2 cup

Number Of Ingredients 16

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Steps:

  • Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
  • Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
  • Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
  • In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
  • Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

MEXICAN LAYERED DIP



Mexican Layered Dip image

A no-bake Tex-Mex dip for chips done in layers in a shallow dish.

Provided by Rusty

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h10m

Yield 10

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup chopped black olives

Steps:

  • Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 g

5 LAYER MEXICAN DIP



5 Layer Mexican Dip image

This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!

Provided by JENHAGGERTY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 53m

Yield 6

Number Of Ingredients 5

1 ½ cups refried beans
1 ¾ cups guacamole
1 ½ cups sour cream
1 (8 ounce) package shredded Cheddar cheese
2 tomatoes, diced

Steps:

  • Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
  • Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
  • Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 19.4 g, Cholesterol 69.5 mg, Fat 32.4 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 16.8 g, Sodium 459.3 mg, Sugar 1.7 g

MEXICAN-STYLE LAYERED DIP



Mexican-Style Layered Dip image

Layers of refried beans, guacamole, tomatoes, sour cream and more make an easy, delicious dip with Snack Factory® Pretzel Crisps®.

Provided by Snack Factory® Pretzel Crisps®

Categories     Trusted Brands: Recipes and Tips     Snack Factory® Pretzel Crisps®

Time 10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) can refried beans
1 cup guacamole
1 tomato, chopped
¼ cup black olives
1 cup sour cream
1 cup shredded Cheddar cheese
1 (7.2 ounce) package Snack Factory® Everything Pretzel Crisps®

Steps:

  • Spread the refried beans at the bottom of a 10x10 baking pan or large bowl. Add a layer of guacamole followed by a layer of tomatoes, olives, and sour cream. Top with shredded cheese. Serve with Pretzel Crisps®.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 23.3 g, Cholesterol 21.3 mg, Fat 10.6 g, Fiber 3.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 323.8 mg, Sugar 0.5 g

LAYERED MEXICAN DIP



Layered Mexican Dip image

When this was served at an office party, my husband immediately got the recipe so I could fix it at home. Makes a great appetizer when we have friends over to grill but also have used it as a side dish (usually with burgers) and taken it to parties and potluck suppers. You can serve this right after assembling it, or you can make it ahead of time and serve it chilled.

Provided by Marg CaymanDesigns

Categories     Mexican

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (16 ounce) can refried beans
2 -4 cups shredded cheddar cheese or 2 -4 cups mozzarella cheese
1 (16 ounce) jar salsa
1 cup sour cream
1/2 cup mayonnaise
1 (1 1/4 ounce) package taco seasoning mix
2 medium tomatoes, diced
1 (2 1/2 ounce) can black olives, diced
1 bunch scallion, diced (optional)

Steps:

  • Mix sour cream, mayo and seasoning together; set aside.
  • Mix vegetables together; set aside.
  • Warm beans (fat-free can be used), spread in an approximately 11x7-inch serving/baking dish. (The original recipe said to warm them. It seems to make them easier to spread, but if I'm going to refrigerate the dip before serving it, I don't bother heating the beans.).
  • Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese.
  • Serve with corn chips (scoops size) or tortilla chips.

7 LAYER DIP



7 Layer Dip image

This 7-layer dip is super easy and a beautiful dish to entertain with. I have a big colorful platter that I put it on. It's always a hit!!

Provided by Southern Mama

Categories     < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

16 ounces refried beans
1 (1 1/4 ounce) package taco seasoning
1 cup sour cream
1 cup guacamole
1 cup salsa
1 cup lettuce
1 cup Mexican blend cheese
4 ounces sliced olives
1 cup tomatoes

Steps:

  • Layer in this order.
  • 16 oz refried beans mixed w/ 1 package taco seasoning.
  • 1 c sour cream.
  • 1 c guacamole.
  • 1 c salsa.
  • 1 c lettuce.
  • 1 c Mexican cheese.
  • 4oz sliced olives.
  • 1 c tomatoes.

Nutrition Facts : Calories 138.5, Fat 8.7, SaturatedFat 4.6, Cholesterol 21.5, Sodium 752.4, Carbohydrate 11.1, Fiber 3.4, Sugar 3, Protein 5.4

SEVEN LAYER TEX MEX DIP



Seven Layer Tex Mex Dip image

This is a great, easy recipe people love. Our family has made it for gatherings for as long as I can remember. Refried beans are layered with guacamole, a seasoned sour cream mixture, cheese and vegetables. Serve it with tortilla chips. Enjoy!

Provided by Ginny

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 9

1 (16 ounce) can refried beans
1 cup guacamole
¼ cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
¼ cup chopped green onions
¼ cup black olives, drained

Steps:

  • In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
  • In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
  • Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 10.7 g, Cholesterol 32.8 mg, Fat 16.7 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 465.6 mg, Sugar 1 g

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