A layered Mexican dip comes in different variations that can be improvised upon. They are available in layers that can go up to six or eight. The best thing about this dish is that it is a rich source of protein, vitamins, and antioxidants. It is easy to make since it can be prepared in less than 1 hour. Let us look at some recipes on how to make this exotic dish at home.
Layered Mexican Dip with Cream Cheese
- 1 pack, low-fat cream cheese (softened)
- 1 pack, taco seasoning
- 1 can, Frito-Lay Bean Dip
- 2 cans, spicy refried beans with green chilies
- 2 cups, tomatoes (chopped)
- 1½ cups, chopped jalapeño
- 1½ cups, cilantro (chopped)
- 1½ cups, cheddar cheese
- 1 cup, onions (chopped)
- 1 cup, green onions (chopped)
- ½ cup, black olives (chopped)
- 16 ounces, premixed guacamole
Using a large jelly roll pan or a cookie sheet, layer it with aluminum foil. Take a mixing bowl and add the cream cheese, sour cream, and a pack of taco seasoning, to it. Mix it up well and spread it evenly on the bottom layer of pan. Place it in the refrigerator for 30 minutes to make it a little firm. Add the cans of spicy refried beans and bean dip to the pan.
Spoon the guacamole into the mixture. Then, that add the cheddar cheese, tomatoes, chopped onions, green onions, jalapeño, and black olives, to the dish; sprinkle a handful of cilantro on it. Let this dip cool down for 2 hours and then serve it with chips and hamburgers.
Baked Layered Mexican Dip with Meat
- 1 lb, ground beef
- 1 pack, taco seasoning
- 1 can, sour cream
- 1 can, refried beans
- 1 can, salsa
- 1 pouch, shredded taco cheese
Take an oven-proof glass casserole dish and add the beef and taco seasoning to it. Add all the ingredients to the dish, one by one; the cheese should be the last one to go in. Cover the pan without sealing it completely and bake it at 350 °F for 35 minutes; remove the cover and bake it again for 15 minutes or until it turns a golden-brown color on top.
Best Ever Layered Mexican Dip
- 1 can (9 ounces), bean dip
- 1 pack (12 ounces), sour cream
- 1 can (6 ounces), guacamole
- 1 pack, taco seasoning mix
- 1 pack (1 ounce), shredded cheddar cheese
- 1 jalapeño pepper, (finely diced; seeded)
- 1, tomato (finely chopped)
In an oven pan, spread the bean dip, evenly. On top of that, add a layer of guacamole. Place the pan in the refrigerator for 20 minutes, so that the layers can thicken. In a separate bowl add the sour cream and taco seasoning; mix it up well.
Take the pan out and spread the sour cream mixture over the layer of guacamole. Add the grated cheese to the topmost layer. For the garnishing, add the jalapeños and tomatoes.