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READY IN 20 mins

Best Ever Layered Mexican Dip

Read Reviews (42)

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

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Original recipe makes 4 cups Change Servings

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

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Directions

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.

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PREP 15 mins
READY IN 20 mins

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This is great...very easy to make and everyone raves! I changed it slightly by substituting 1/2 of the sour cream with 2/3 a stick of cream cheese. I found that this keeps the dip from getting too soggy with the sour cream. Also, I occasionally add chopped lettuce, tomatoes, and onions before the cheese layer. Thanks for sharing!!

—LUVGIGGLIN

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Most Helpful Critical Review

Jun 01, 2005

Didn't do much for me & was way too salty. I am glad I tried this out at home alone because I would have been embarrased had I served it to guests. There are so many other good Mexican dip recipes out there I see no point in trying to fix this one.

—BAMATT

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58 Ratings

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Jun 21, 2003

I love this recipe...I omit the guacamole and add cooked chicken or ground beef to make a whole meal. I also like lettuce and green onions chopped and sprinkled on top. I make individual plates of this and serve it with chips or warm tortillas.

—donna

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Jan 25, 2004

Good stuff. Tastes just as good with fat free sour cream and reduced fat cheese. I like to add sliced black olives on top too.

—CALYPSO135

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Jan 25, 2004

I served this recipe at a party and everyone loved it! It's very spicy because of the taco seasoning which makes it stand out compared to other mexican dips. Instead of jalepeno peppers I chose to use green peppers. -Sheila

—SHEILAK.

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Jan 31, 2004

A real hit. Made it for the superbowl game. Makes a LOT. Might want to cut in 1/2 or make two containers. Everyone loved it. A keeper

—SMITHJLS

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Jan 25, 2004

WONDERFUL WONDERFUL WONDERFUL!! I love this dip and my family (who hate guacamole) love it too!

—Noelle C :)

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Jan 25, 2004

My whole family loves it, It was my first internet recipe, make alot it goes very quickly. The heat can be adjusted by mild,medium or hot salsa. It's great. I make it over and over again

—JumperCable

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Nutrition

Calories
70 kcal
3%

Carbohydrates
2.8 g
< 1%

Cholesterol
12 mg
4%

Fat
5.3 g
8%

Fiber
0.5 g
2%

Protein
2.7 g
5%

Sodium
153 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Ever Layered Mexican Dip

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 70
Calories from Fat: 48

% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 3g 15 %
Cholesterol 12mg 4 %
Sodium 153mg 6 %
** Potassium 57mg 2 %
Total Carbohydrates 2.8g < 1 %
Dietary Fiber 0.5g 2 %
Protein 2.7g 5 %
** Sugars 0.3g
Vitamin A 4 %
Vitamin C 2 %
Calcium 8 %
Iron 2 %
** Thiamin < 1 %
** Niacin 4 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.