Mexican Layered Dip

Mexican Layered Dip

165

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

Ingredients

2 h 10 m servings 195 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
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Reviews

165
  1. 245 Ratings

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I added the taco seasoning to the sour cream and used canned diced tomatoes (to make it easier). It was ABSOLUTELY delicious and a definite crowd-pleaser.

I make this often and my family loves it. I would suggest mixing the taco seasoning into the refried beans.

This was a big hit at the office. I mixed the taco seasoning with the sour cream. I also layered the guacamole in between the beans and the sour cream to prevent browning. Chopped jalapenos give...