Mexican Layered Dip, no cooking and super good. Quick to make.
Cinco de Mayo is almost here. Mexican Layered Dip is a delicious option. It’s a recipe from the 1980s, and it’s still one of my favorite dips. Just because you can’t party for this special day like you normally would, it doesn’t mean you can’t have a party in your mouth.
The last time I made it my New Jersey grandkids were here visiting. My grandkids are not very adventuresome. Are yours? Anyway, the kids skipped the dip, and the adults ate most of it. Some of the grandkids like Guacamole and some do not. Some like beans; some do not. Oh, well! I loved it. The recipe calls for plain tomatoes, but you can also top it with Homemade Salsa.
If you eat this dip with vegetables, you can cut down on the additional calories that chips add to the treat (calories for chips are not included in the Nutrition Facts label). But what the heck—I only eat stuff like this every once in awhile. Enjoy!
What You Need
I used my little food processor to smash up the avocado mixture. It makes it much soother. I love that little machine. For this recipe, you need a small food processor, knives, cutting board, measuring cups and a fun platter to serve it on. Get the best kitchen tools that you can afford and you’ll never regret it.
Mexican Layered Dip Recipe
Mexican Layered Dip
Multiple layers of deliciousness. No cooking!
- 1 15-ounce can refried black beans (watch for vegetarian if you are serving vegetarians because most beans have lard in them)
- 2 avocados (pitted, peeled and mashed)
- 2 tablespoons lime juice
- 2 cloves garlic (minced)
- 2 tablespoons fresh chopped cilantro or 1 teaspoon dried cilantro
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup taco seasoning mix
- 1 cup shredded lettuce
- 2 cups shredded Cheddar cheese
- 2 tomatoes (chopped or 1 cup prepared salsa)
- 3 green onions (white and tender green parts only, sliced)
- 1/4 cup sliced black olives
- Spread the refried beans in the bottom of a deep dish pie plate or a glass casserole dish (at least 3 inches deep).
- In a separate bowl, mix the avocado, lime juice, garlic, cilantro and salt. Spread this mixture evenly over the beans.
- In another bowl, mix the taco seasoning with the sour cream until smooth and pink. Spread this over the avocado layer.
- Sprinkle the cheese over the sour cream mixture.
- Spread the lettuce over the cheese.
- Spread the chopped tomatoes over the cheese.
- Sprinkle the onions and olives on top.
- Serve with taco chips, pretzels or raw vegetables.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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