No-Fuss Mexican Layered Dip

No-Fuss Mexican Layered Dip

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"Here's a reason to shout 'olé!' We've taken this popular dip and given it a fiesta-ready, better-for-you spin."
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1 h 10 m servings
Serving size has been adjusted!

Original recipe yields 32 servings


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  • Prep

  • Ready In

  1. Beat cream cheese spread with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate.
  2. Layer all remaining ingredients except tortilla chips over cream cheese mixture.
  3. Refrigerate 1 hour. Serve with chips.


  • Special Extra: Garnish with chopped fresh cilantro
  • Nutrition Bonus: Enjoy a little taste of Mexico with this flavourful dip. And since it's made with better-for-you ingredients, it can fit into a healthful eating plan.
  • Variation: Substitute a quiche dish for the pie plate.
  • Makeover - How We Did It: We've taken a favourite appetizer and made it over by preparing it with black beans instead of guacamole and using Philadelphia Light Brick Cream Cheese Spread, Kraft Double Cheddar Shredded Cheese Light - Made with 2% Milk and baked tortilla chips in place of regular products. You'll save 20 calories and 4.5 grams of total fat per serving.
  • Nutrition Information Per Serving (2 Tbsp. (30 mL) dip and 4 chips (7 g)) : 70 calories, 2.5g total fat, 1.5g saturated fat, 10mg cholesterol, 200mg sodium, 9g carbohydrate, 1g dietary fibre, 1g sugars, 3g protein, 2%DV vitamin A, 2%DV vitamin C, 6%DV calcium, 2%DV iron.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.



I used homemade taco seasoning, homemade salsa and because I did not have light cheddar cheese, I did use 1/2 of an eight ounce block of pepper-jack cheese because that was what I had on hand to...

It was good, but in my opinion it seemed like it needed something. This recipe is very easy to make your own! Thanks for posting! I used "whipped" cream cheese (made it easier to get out of th...