Beth's Tex Mex Dip

Beth's Tex Mex Dip

69 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    2 h 10 m

“This chilled dip is super easy, a little spicy, cheesy and GREAT with tortilla chips!”

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Adjust Servings

Original recipe yields 3 cups



  1. In a medium bowl, mix the Cheddar cheese, sour cream, green chile peppers and taco seasoning mix. Chill at least 2 hours in the refrigerator before serving.

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Reviews (69)

Rate This Recipe
Sarah Jo

Sarah Jo

I made this as a dip for vegetables. I used reduced fat sour cream and homemade taco seasoning mix. We loved it, especially me. I especially loved dipping cucumbers into it. I will make this again, for sure, but next time I will try it with homemade pickled jalapenos instead of green chile peppers as other reviewers have suggested.



Delicious. Be sure to add 1/2 cup mayo and chopped jalapenos, as other reviewers have suggested. Best if chilled overnight. Big hit!



WOW. This was the easiest thing ever (no lie - 5 minutes). Per the advice of other reviewers, I added 1/2 cup mayo and some chopped jalapeno peppers as well. I also used HOT taco seasoning. My guests loved it just as much as I did!! I will make this again and again!

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Amount Per Serving (24 total)

  • Calories
  • 64 cal
  • 3%
  • Fat
  • 5.5 g
  • 9%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Seven Layer Tex Mex Dip


next recipe:

Cheddar Ranch Dip