Best 20 Mexican Layer Dip Recipes

5 LAYER MEXICAN DIP

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.

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.

PHILADELPHIA® 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

5-LAYER MEXICAN DIP OR NACHOS SUPREME

Steps:

• In a 13 x 9-inch glass serving dish, spread the refried beans.
• Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
• Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
• Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
• Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
• May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
• Serve with warm tortilla chips (we like Tortilla Scoops).
• TO MAKE NACHOS SUPREME:.
• Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!

FIVE LAYER MEXICAN DIP

Steps:

• Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
• Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
• Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
• In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
• Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

FIVE-LAYER MEXICAN DIP

Steps:

• In medium bowl, mix refried beans and salsa. On 12- or 13-inch serving plate or pizza pan, spread bean mixture in thin layer.
• Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.
• Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving. Serve with tortilla chips.

9-LAYER MEXICAN DIP

Steps:

• In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
• Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
• Layer remaining ingredients.
• Serve with Baked Tostitos Scoops Tortilla Chips.
• NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes) instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!).

3-LAYER MEXICAN PARTY DIP

Steps:

• Spread the beans over the bottom of a 10" round glass baking dish; cover in guacamole.
• In a separate bowl, combine the sour cream and spices; spread over the guacamole with spatula.
• Sprinkle the top with the cheese, tomatoes, olives and scallions.
• Serve at room temperature or bake in a 425°F oven for 15 minutes and serve hot.

5-LAYER MEXICAN DIP

Steps:

• In small bowl, mix beans, chili powder, and cumin. Spread this on the bottom of a 9-inch pie plate.
• Layer remaining ingredients on top of bean mixture. Cover and refrigerate until well chilled. Serve with your favorite tortilla chips.

NO AVOCADO, NO REFRIED BEANS - MEXICAN LAYER DIP

Steps:

• Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy.
• Spread mixture evenly on an oval platter or"medium" pizza pan size plate.
• Cover evenly with salsa, a good thick layer.
• The pan size will determine how much you need.
• Sprinkle lettuce evenly all over.
• Top evenly with diced tomatoes and then sprinkle with cheese.
• Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
• Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).

THREE LAYER MEXICAN DIP

Steps:

• Heat oven to to 200C.
• In an ovenproof dish layer the salsa first, sour cream and then top with the cheese.
• Bake for 10 mins until cheese is gooey.

MEXICAN 7 LAYER DIP

Steps:

• 1. Place the re-fried beans and taco seasoning into a bowl and stir until combined. Using a 9" x 13" glass baking dish, spread the mixture evenly over the bottom of the dish to create the base.
• 2. Layer all of the other ingredients evenly one at a time:order does not matter, but do finish off with the cheese, onion and olives on top. Place in the refrigerator over night so the flavors can blend together.
• 3. Notes: For a cold salad, place everything over a bed of lettuce in a round dish so that it can be scooped. For a warm dip omit the lettuce and place the layered dip onto a 250 degree oven right from the frig for about 10 minutes just enough to warn it...not melt it.
• 4. Tostitos Scoops work fantastic with this dip.

SIX LAYER MEXICAN DIP

Steps:

• 1. First layer: Combine the two cans of bean dip (I use one can regular and one can jalapeno)
• 2. Second layer: Guacamole dip
• 3. Third layer: sour cream, mayonnaise, and taco seasoning (combined)
• 4. Fourth layer: green onions and tomatoes (combined) Add 1 drained can of chopped black olives. I leave them out because we don't like them.
• 5. Fifth layer: salsa
• 6. Sixth layer: cheddar cheese
• 7. Spread each layer, one on top of the next, on a large serving plate or on a baking dish. Refrigerate. Serve with tortilla or corn chips for dipping.

QUICK 5 LAYER MEXICAN DIP

Steps:

• Mix beans, chili powder and cumin in bowl.
• Spread bean mix onto bottom of 9-inch pie plate.
• Top with other ingredients; cover.
• Refrigerate several hours or until well chilled.
• Serve with chips.

7-LAYER MEXICAN DIP RECIPE - (4.5/5)

Steps:

• Spread beans in the bottom of a 10-inch round or square clear glass dish; set aside. Combine sour cream and seasoning mix; spread over beans. Mix avocados, lemon juice and garlic; layer over sour cream mixture. Sprinkle with cheese; top with onions, olives and tomatoes. Serve with tortilla chips for dipping.

MEXICAN LAYER DIP - YUMMM

Steps:

• Combine cream cheese, garlic powder and sour cream.
• Use as the first layers in a 9-inch pie plate or dish.
• Combine avocado, lemon juice, tomato and green chilies for the second layer.
• Sprinkle with bacon, green onion and olives.
• Spread taco sauce over all; sprinkle with grated cheddar.
• Refrigerate.
• Serve with taco chips or corn chips.

MEXICAN 7-LAYER DIP

Steps:

• To make the bean layer, heat a skillet over medium-high heat. Crumble the chorizo into the skillet and cook until evenly browned, about 5 minutes. Stir in the beans and then the liquid. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until the beans are softened and most of the liquid has evaporated, about 5-7 minutes more. Remove the pan from the heat. Smash the beans and the chorizo together in a coarse mash, adding additional liquid if necessary a tablespoon at a time so the mixture is not dry. Taste and adjust seasoning as necessary with salt and pepper. Spread the bean mixture onto a large round serving plate. Chill while you prepare the next layers. To make the guacamole layer, combine the avocado flesh, lime juice, jalapeño, cilantro and salt in a bowl. Mash together with a fork until fairly smooth. Taste and adjust seasoning as necessary. Spread the guacamole layer over the bean layer on the serving plate. Continue to layer with the tomatillo salsa, queso fresco, red onion, and tomatoes. Combine the sour cream with the chipotle and lime juice and blend together with a small food processor or immersion blender. Drizzle over the top of the dip. Cover and chill until ready to serve.* *While many of the components could be made in advance (beans, tomatillo salsa, and chipotle sour cream), it is best to make the guacamole fresh and assemble the dip not too long before you plan to serve it.

MEXICAN SEVEN LAYER DIP

Steps:

• Slice avocadoes in half; remove seed; Peel away outer skin and place fruit in bowl.
• Cover fruit with lime juice and mash with fork.
• Season with salt to taste, 1/4 tsp.
• garlic powder, and 1/8 tsp.
• cumin.
• Beat together cream cheese, sour cream, salsa, and the 1 tsp.
• cumin in a mixing bowl; set aside.
• In another small bowl mix together refried beans and the 1 tsp.
• garlic powder (garlic salt o. k.) to taste.
• Spread beans over the bottom of a serving dish or large casserole.
• On top of this spread the guacamole, leaving a small area of beans exposed.
• Place sour cream/cream cheese over guacamole, leaving a small area of guacamole exposed.
• Sprinkle lettuce over sour cream/cream cheese, leaving a small area of that exposed.
• Cover lettuce with sprinklings of first: cheese, then tomatoes, then black olives.
• To garnish, place a few tortilla chips around the perimeter of the dish.
• Keep chilled until time to serve, but do not chill chips.

MEXICAN 7-LAYER BEAN DIP

Steps:

• Spread refried beans in shallow serving dish. Mix sour cream and seasoning mix until well blended. Spread over refried beans. Layer with cheese, guac, tomatoes, onions and olives. Serve with Tortilla chips.

SEVEN LAYER MEXICAN DIP

Steps:

• 1. mash avacados; stir in lemon juice, 1/2 cup chopped tomatoes, minced onion, salt and pepper. Set aside.
• 2. Spread bean dip in a shallow 9-inch dish. Spread avacado mixture over the bean dip. Sprinkle with Monterey Jack cheese.
• 3. Repeat layers and sprinkle with cheddar cheese.
• 4. Spread sour cream over the top and sprinkle with olives, tomatoes and green onions.
• 5. Chill for several hours and serve with corn chips.