Best 10 Three Layer Mexican Dip Recipes

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Indulge in a tantalizing culinary journey with our Three-Layer Mexican Dip, a symphony of flavors that will transport your taste buds to the vibrant streets of Mexico. This delectable dish is a harmonious blend of three distinct layers, each boasting its unique charm. The bottom layer is a velvety smooth refried bean dip, providing a hearty and earthy foundation. The middle layer is a zesty guacamole, bursting with the freshness of ripe avocados, tangy lime juice, and a hint of spice. Crowning this culinary masterpiece is a vibrant pico de gallo, a refreshing salsa crafted from diced tomatoes, crisp onions, and zesty cilantro, adding a pop of color and a burst of flavor. Served with an assortment of crispy tortilla chips, this Three-Layer Mexican Dip is the epitome of Mexican culinary artistry, perfect for any occasion, be it a casual gathering or a grand fiesta.

Let's cook with our recipes!

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.

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

3-LAYER MEXICAN DIP RECIPE



3-Layer Mexican Dip Recipe image

This 3-layer Mexican dip is a great appetizer or snack for your next event.

Provided by Debby Mayne

Categories     Appetizers and Snacks

Time 10m

Number Of Ingredients 3

One 15-oz. can of refried Mexican beans
1 cup of sour cream
1/2 cup of your favorite salsa

Steps:

  • In a clear serving bowl, spread a layer of refried beans.
  • Pour the sour cream on top and spread evenly.
  • Add the salsa. Refrigerate until you plan to serve it.

Nutrition Facts : Calories 116 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MEXICAN LAYERED DIP



Mexican Layered Dip image

A no-bake Tex-Mex dip for chips done in layers in a shallow dish.

Provided by Rusty

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

Time 2h10m

Yield 10

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup chopped black olives

Steps:

  • Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 g

MEXICAN LAYER DIP



Mexican Layer Dip image

It's the exact same Mexican Layer Dip I grew up eating in the eighties, with the exception of these modifications: 1.

Categories     appetizers     main dish

Time 15m

Yield 8 servings

Number Of Ingredients 10

1 can Refried Beans
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
3/4 c. Grated Sharp Cheddar Cheese
1 c. Sour Cream
1 c. Guacamole
3/4 c. Monterey Jack Cheese
1 can Black Olives
1 c. Pico De Gallo

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!

BEST EVER LAYERED MEXICAN DIP



Best Ever Layered Mexican Dip image

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Provided by Noelle C

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

Time 20m

Yield 32

Number Of Ingredients 7

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

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.

Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g

FIVE LAYER MEXICAN DIP



Five Layer Mexican Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 23m

Yield 12 servings, serving size 1/2 cup

Number Of Ingredients 16

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

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.

3-LAYER MEXICAN PARTY DIP



3-Layer Mexican Party Dip image

Served at room temperature or hot, this delicious dip lacks only tortilla chips! From Parade Magazine.

Provided by SmHerndon

Categories     Mexican

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 (16 ounce) can refried beans
1 1/2 cups tabasco guacamole (one of my 'Zaar listed recipes)
1 1/2 cups sour cream
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
salt and pepper
1/2 cup grated sharp cheddar cheese
1/2 cup seeded and sliced ripe plum tomato (1/4-inch)
1/4 cup chopped pitted black olives
2 scallions, halved lengthwise and sliced (3-inch of green left on)

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.

THREE LAYER MEXICAN DIP



Three Layer Mexican Dip image

Make and share this Three Layer Mexican Dip recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Cheese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

1/2 cup salsa
1/2 cup sour cream
1 cup grated cheddar cheese

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.

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:

  • To ensure the dip is thick and creamy, use full-fat sour cream and cream cheese.
  • If you prefer a spicier dip, use a hotter salsa or add some chopped jalapeños.
  • For a more authentic flavor, use freshly made guacamole. You can find a recipe for guacamole in the "Related Recipes" section.
  • If you don't have any pico de gallo, you can substitute salsa or chopped tomatoes.
  • To make the dip ahead of time, simply assemble it and refrigerate for up to 24 hours. When you're ready to serve, let it come to room temperature for about 30 minutes.

Conclusion:

This three-layer Mexican dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is also a great way to use up leftover ingredients. With its creamy texture, spicy flavor, and colorful layers, this dip is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy dip recipe, give this three-layer Mexican dip a try. You won't be disappointed!

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