Mexican Layered Dip Recipe -
Mexican Layered Dip Recipe

Mexican Layered Dip

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins

    2 hrs 10 mins


  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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.

Most Helpful Critical Review
May 06, 2006

This is a decent start to the recipe i use. I mix the taco seasoning with 1 cup of sour cream and 1/2 cup of mayo..this lets the taco seasoning shine without overbearing the other ingredients.

Jan 27, 2004

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

Mar 10, 2003

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!

Jul 12, 2006

This recipe was the hit of my party. I listened to some other reviewers and I sprinkled taco seasoning on top of the beans, but I also mixed it in with the sour cream which just tasted amazing! I also used salsa instead of tomatoes, and I added black olives, and jalapenos on top. I heated the layers, up to the cheese and toppings, except for the sour cream. After the cheese was melted, I removed the dip from the oven, let it cool for a minute or two, and then I added the sour cream on top. It was the favorite dish of the evening, and it made it to my "make again and again" list.

Jan 25, 2004

I am giving this 4 stars because I made a couple of changes that I probably should not have. We started eating it immediately after I made it and it was way too rich (change #1)! So we decided to stick in the refrigerator and try it again the next night. By this time it was too watery because I had used a can of diced tomatoes w/green chiles (change #2) that I thought I had thoroughly drained but it was a soupy mess! May try again after chilling the 2 hours as stated in the recipe. Thanks Rusty.

Mar 10, 2003

I made this for a work party that I went to... it was a HUGE hit... I got a lot of good comments on it. My mom used to make this when we went to parties but the taco seasoning mix addition was new to me. I added salsa instead of tomatos and layered the bottom with shredded lettuce.

Jul 23, 2003

My Bunko group loved this dip!


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

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

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