Mexican Layered Dip

Mexican Layered Dip

161 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    2 h 10 m
Recipe by  Rusty

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

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Adjust Servings

Original recipe yields 10 servings



  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 (161)

Rate This Recipe


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 it a good kick!

More Reviews

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Seven Layer Tex Mex Dip


next recipe:

No-Fuss Mexican Layered Dip