Best 9 Eight Layer Mexican Dip Recipes

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Prepare to tantalize your taste buds with the vibrant and zesty Eight Layer Mexican Dip, a fiesta of flavors that will steal the show at any gathering. This delectable dip boasts a symphony of textures and colors, featuring layers of creamy guacamole, tangy sour cream, chunky salsa, gooey cheese, flavorful refried beans, zesty taco seasoning, refreshing pico de gallo, and a pop of black olives. Dive into the creamy depths of the guacamole, enhanced by hints of cilantro and lime. Experience the cool contrast of the sour cream, balancing the spiciness of the salsa. Indulge in the melted cheese's richness, enveloping your senses with its velvety embrace. Savor the hearty refried beans, adding a savory dimension to each bite. Sprinkle on the taco seasoning, igniting a fiesta of flavors on your palate. Top it off with the vibrant pico de gallo, its freshness cutting through the richness of the other layers. Finally, garnish with black olives, adding a salty and briny touch that ties all the elements together. This Eight Layer Mexican Dip is a culinary masterpiece that will transport you to the heart of Mexico with every dip.

Here are our top 9 tried and tested recipes!

HOT MEXICAN LAYER DIP



Hot Mexican Layer Dip image

Grab some chips and dig into this cheesy, Baked Mexican Layer Dip made with spiced ground turkey, refried beans, salsa, green chilies, tomatoes, cheese and avocado.

Provided by Gina

Categories     Appetizer

Time 1h

Number Of Ingredients 17

cooking spray
1 pound 93% ground turkey
2 1/4 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
15 oz can fat-free refried beans (Trader Joe's)
1 1/4 cups jarred medium salsa
4 oz can diced green chilies
1 1/2 cups reduced fat shredded 4 cheese Mexican blend (Sargento)
1 medium diced tomatoes (seeded)
4 ounces from 1 small haas avocado, diced
2 tablespoons crumbled cotija cheese
1/4 cup sliced scallions
1/4 cup chopped cilantro
baked tortilla chips (to serve)

Steps:

  • Preheat the oven to 350ºF. Spray a 9 x 9-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat and spray with oil.
  • Add ground turkey, cumin, smoked paprika, garlic powder, chili powder and salt and cook, stirring until cooked through and browned, about 7-9 minutes.
  • Add the refried beans and mix well. Spread evenly over the bottom of the baking dish.
  • Next, pour the salsa and green chilies on top.
  • Place into the preheated oven and bake for 35 minutes until the edges begin to bubble. .
  • Remove from oven, top with shredded cheese, place back into oven just long enough to melt the cheese, about 6 to 7 more minutes. Remove from oven and sprinkle with tomato, avocado, cotija, scallions and cilantro. Serve with chips

Nutrition Facts : ServingSize 1 /3 cup, Calories 173 kcal, Carbohydrate 11.5 g, Protein 15.5 g, Fat 8.5 g, SaturatedFat 3.5 g, Cholesterol 37 mg, Sodium 550.5 mg, Fiber 3.5 g, Sugar 2 g

MEXICAN LAYER DIP



Mexican Layer Dip image

This adaptable Mexican layer dip is like a magnet to hungry guests at our family get-togethers and casual parties. It's tasty served hot or cold. Just one chip full and you're hooked!-Sheila Frasher, Crown City, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 cups.

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped, divided
1 can (15 ounces) tomato sauce
2 teaspoons sugar
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) refried beans
2 medium tomatoes, seeded and chopped
1 small green pepper, finely chopped
2 cups sour cream
3 cups shredded Mexican cheese blend
Optional: Chopped green onions and chopped tomatoes
Corn chips

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.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

EIGHT-LAYER DIP



Eight-Layer Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 16

8 slices thick-cut bacon, cut into 1-inch pieces
One 16-ounce can refried beans
One 4-ounce can diced green chiles
1 teaspoon ground cumin, plus more if needed
Favorite hot sauce, as needed
1/4 cup fresh cilantro, chopped
3 Roma tomatoes, finely diced
2 jalapeno peppers, seeded and minced
1 small yellow onion, finely diced
4 limes, juiced
Kosher salt
3 avocados, halved and pitted
1 1/2 cups grated sharp Cheddar cheese
2 cups sour cream
One 3.8-ounce can sliced black olives
8 ounces cotija cheese, crumbled

Steps:

  • For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
  • Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
  • For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
  • For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
  • In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

8-LAYER DIP



8-Layer Dip image

You will love every layer of our crunchy, creamy dip. It's great for summer entertaining and game-day parties.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 can (16 ounces) refried beans
2 teaspoons fresh lime juice
Coarse salt and ground pepper
1/2 cup sour cream
1/2 cup grated cheddar (2 ounces)
1 can (4.5 ounces) chopped green chiles
2 plum tomatoes, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
1 cup shredded romaine lettuce
2 scallions, chopped
Tortilla chips, for serving

Steps:

  • In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper. Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions. Serve with tortilla chips.

Nutrition Facts : Calories 337 g, Fat 19 g, Fiber 12 g, Protein 13 g

MINI EIGHT-LAYER DIPS



Mini Eight-Layer Dips image

The best thing about this popular party dip? They're served in individual jars so you don't have to share! You can also make them ahead of time and keep them in the fridge. Serve with thin tortilla strip chips for easy dipping.

Provided by Kardea Brown

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon canola oil
2 cloves garlic, minced
One 15.8-ounce can black-eyed peas, undrained
1/3 cup unsalted vegetable stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 small ripe avocados
Juice of 1/2 large lime (about 4 teaspoons)
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1 cup fresh salsa
1 cup Mexican blend cheese
2 green onions, sliced
2 tomatoes, chopped
One 2.25-ounce can sliced ripe olives, drained
Tortilla strip chips, for dipping

Steps:

  • Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
  • Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
  • To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

8 LAYER MEXICAN PARTY DIP



8 layer mexican party dip image

I have to make double batches of these in my house! The family will even just have this as a meal! I know there are similar recipes to this dish, but I also know I have the best picture!!!!!

Provided by Candi Hummer @nvmommyx6

Categories     Other Main Dishes

Number Of Ingredients 9

2 cup(s) homemade refried beans (will link recipe)
2 package(s) 8oz cream cheese (softened)
4 tablespoon(s) diy taco seasoning (will link recipe)
1-2 cup(s) diy mexican cheese blend (will link recipe)
1-2 cup(s) shredded lettuce
2 medium tomatoes diced
4-5 medium diced green onions
1 can(s) black olives diced
2 medium avacado's diced

Steps:

  • Make refried beans (recipe linked, you can also use 1 lrg can of refried beans headed for ease of spreading) Mix DIY cheese blend. Whip softened cream cheese with DIY taco seasoning
  • Layer cream cheese blend on bottom of 13x9 baking pan, layer refried beans, cheese mix, lettuce, tomatoe, onion, black olives and avacado.
  • Chill covered in fridge for 4-6 hours (to chill refried beans) serve with your favorite tortilla chips!

MEXICAN EIGHT-LAYER DIP!



Mexican Eight-Layer Dip! image

Make and share this Mexican Eight-Layer Dip! recipe from Food.com.

Provided by Chef Nichol

Categories     Mexican

Time 4h15m

Yield 16 Appetizer servings, 16 serving(s)

Number Of Ingredients 10

2 1/2 cups lettuce, shredded
9 ounces bean dip
1/4 cup picante sauce or 1/4 cup taco sauce
6 ounces avocado dip
8 ounces sour cream
1 cup cheddar cheese, shredded
2 green onions, sliced
2 tablespoons pitted ripe olives, sliced
1 medium tomatoes, chopped and seeded
16 cups tortilla chips or 16 cups crackers

Steps:

  • Arrange lettuce on a serving platter. Combine bean dip and picante sauce; spread over lettuce, making a layer 1/4" thick.
  • Then layer advocado dip and sour cream. Top with cheese, green onions and olives.
  • Cover and chill for 4-24 hours. Before serving, sprinkle with tomato.
  • Serve with chips or crackers!

Nutrition Facts : Calories 65.6, Fat 5.6, SaturatedFat 3.5, Cholesterol 14, Sodium 87.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.5, Protein 2.5

8 LAYER MEXICAN DIP



8 Layer Mexican Dip image

I have had this dip recipe for ages. We like it because it doesn't have any guacamole or avocado. To spice it up even more I have used spicy taco sauce and added some green chilies.

Provided by happynana

Categories     Onions

Time 15m

Yield 14-16 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) can jalapeno bean dip
8 ounces taco sauce (if you want spicy use hot or medium)
8 ounces sour cream
1 cup shredded cheddar cheese
1 cup monterey jack cheese
tomatoes, chopped (as much or little as you like)
5 ounces sliced black olives
1 bunch green onion, chopped

Steps:

  • Layer platter in above order leaving a little of each layer showing underneath.
  • Sprinkle with extra tomatoes, olives and onions around platter if desired.
  • Serve with chips.

Nutrition Facts : Calories 120.4, Fat 9.9, SaturatedFat 5.6, Cholesterol 23.2, Sodium 298.2, Carbohydrate 3.5, Fiber 0.6, Sugar 1.3, Protein 5

5 LAYER MEXICAN DIP



5 Layer Mexican Dip image

This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!

Provided by JENHAGGERTY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 53m

Yield 6

Number Of Ingredients 5

1 ½ cups refried beans
1 ¾ cups guacamole
1 ½ cups sour cream
1 (8 ounce) package shredded Cheddar cheese
2 tomatoes, diced

Steps:

  • Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
  • Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
  • Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 19.4 g, Cholesterol 69.5 mg, Fat 32.4 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 16.8 g, Sodium 459.3 mg, Sugar 1.7 g

Tips:

  • Use fresh ingredients whenever possible. This will result in a tastier and more flavorful dip.
  • Don't be afraid to experiment with different flavors. There are many variations of this dip, so feel free to add or omit ingredients to suit your taste.
  • Make sure to chill the dip for at least 30 minutes before serving. This will allow the flavors to meld and the dip to set.
  • Serve the dip with a variety of dippers, such as tortilla chips, vegetable crudités, or pita bread.

Conclusion:

Eight-layer Mexican dip is a delicious and versatile appetizer that is perfect for any occasion. It is easy to make, can be made ahead of time, and is always a crowd-pleaser. So next time you are looking for a tasty and festive dish to serve, give this eight-layer Mexican dip a try!

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