Best 9 Baked Layered Tex Mex Dip Recipes

BAKED LAYERED TEX-MEX DIP

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray and set aside. In a medium size mixing bowl, using a hand mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. This usually takes about 2 minutes. The tomato pieces will remain chunky. Next, using a large spoon or spatula, mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
• 2. Spread the tomatilla salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
• 3. Spread the chili over the tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top. Place into the oven and bake for 30-35 minutes or until bubbly. Remove from the oven and sprinkle chopped scallions on top for garnish. Serve with tortilla chips. Yield: approximately 1 1/2-2 quarts Cook's note: I had leftover chili in my freezer from a recent batch of my Slow Cooked Southern Style Chili with Beans. I also made my own tomatilla salsa. For a time saver, both can be purchased at the grocery store.

MEXICAN LAYER DIP

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

TEX-MEX LAYERED DIP

Steps:

• Spread beans in bottom of serving dish.
• Top with guacamole. You can use any recipe you like or even use a good guacamole dip.
• Mix sour cream and taco seasoning and spread over guacamole.
• Sprinkle cheese on top of the sour cream layer.
• Garnish with tomatoes and green onions.
• Serve with tortilla or corn chips.

TEX-MEX DIP

Steps:

• Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

SEVEN LAYER TEX MEX DIP

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

HOT SEVEN-LAYER DIP

Steps:

• Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
• In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
• Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
• Top with avocado, tomato, onions and jalapeños. Serve with chips.

MEXICAN LAYER DIP

Steps:

• Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin. Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.Enjoy!

BAKED LAYERED TEX MEX DIP

Steps:

• Preheat oven to 375. Spray a 2 quart baking dish with cooking spray and set aside. (I don't use cooking spray, but I use my leftover butter wrappers to grease the pan).
• In a medium size mixing bowl, use a hand mixer and whip together the softened cream cheese and tomato salsa until the cream cheese is smooth.
• Mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish.
• Sprinkle with 1/3 remaining shredded cheese.
• Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
• Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top.
• Place in oven and bake for 30 to 35 minutes or until bubbly.
• Remove from oven and sprinkle with chopped scallions on top for garnish.
• Serve with tortilla chips.

BEST EVER LAYERED MEXICAN DIP

Steps:

• 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.