Looking for a delicious, easy-to-make appetizer that's sure to wow your guests? Give this Layered Mexican Dip a try. With its colorful layers of deliciousness from beans, guacamole, sour cream, salsa, and cheese, this dish is a party favorite that never goes out of style.
Customize it to your taste and make a 5, 6, or 7-layer version in just 10 minutes.
This layered dip is one of my go-to appetizers for game-day parties, Cinco de Mayo, and barbecues.
It's a 10-minute crowd-pleaser dip that is gluten-free, vegetarian, fairly low-carb with about 6 grams of net carbs per serving and is enjoyed by adults and kids alike.
I assemble it a day before serving, so all I have left to do is lay out some tortilla chips and sliced veggies for dipping.
Let's get started on this delicious recipe!
Jump to:
What is Mexican Dip?
Mexican dip is a popular appetizer or snack that consists of layers of ingredients such as refried beans, guacamole, sour cream, cheese, and salsa. It is usually served with tortilla chips for dipping.
The combination of flavors and textures is truly irresistible, with the creamy guacamole and sour cream balancing out the spicy salsa and sharp cheddar cheese.
You can easily customize this Mexican bean dip to your taste by adding other ingredients such as jalapeño peppers, black olives, or cilantro. It is typically served cold and is a favorite at parties and barbecues.
Why You'll Love This Mexican Dip Recipe
- One of the best things about Mexican Layered Dip is that it's so easy to make, with no cooking involved. If using store-bought ingredients, you can make it in 10 minutes.
- It can be prepared a day ahead of time, making it perfect for parties and gatherings.
- It's also a great option for a vegetarian or gluten-free crowd.
Ingredients - Notes & Substitutions
You will need the following easy-to-find ingredients to make this best ever layered Mexican Dip:
- Refried beans: This is made by mashing cooked pinto beans with spices and cooking them with a little bit of oil. Use this easy Instant Pot recipe for refried beans, or use a store-bought can.
- Guacamole: It adds a creamy, tangy flavor to the dip. It takes 5 minutes to make homemade guacamole but feel free to use one from the store.
- Sour cream: This layer adds a tangy and creamy texture and flavor. Light or full-fat, both work great here.
- Salsa: This adds a fresh and spicy kick to the dip. Make your own salsa or use your favorite store-bought chunky, thick salsa. Pace and Tostitos are my preferred brands.
- Shredded cheese: I use grated cheese, usually a Mexican blend or cheddar. I prefer store-bought shredded cheese since it stays fluffy and doesn't clump together.
- Optional Layers: Turn it into a 6-layer or 7-layer dip using chopped Roma tomatoes (seeds removed), cilantro, finely sliced spring onions, or black olives to form the extra layers.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Mexican Dip
Begin by layering the ingredients in a deep dish or a clear glass pie plate, as follows:
First Layer: Start with the refried beans on the bottom. (pic 1)
Second Layer: Top that with guacamole. (pic 2)
Third Layer: Evenly spread sour cream on top. (pic 3)
Fourth Layer: Add your favorite salsa on top. (pic 4)
Fifth Layer: Generously spread a layer of shredded cheese on top. (pic 5)
Finishing 6th or 7th Layer: This is optional and totally customizable. If you want to turn this into a 6-layer or 7-layer dip, top the cheese with chopped tomato (pic 6), cilantro, and chopped spring onions (pic 7 & 8).
Serving Suggestions
Once you've assembled your 7-Layer Mexican dip, serve it up with corn tortilla chips, and watch as your guests devour it! There's a variety of tortilla chips available these days, so pick your favorite.
Low-Carb Serving: For a lower-carb variation, I use round or diagonal slices of cucumbers and carrots to substitute for chips. Just dip your veggies in this dip and enjoy!
How to Store and Freeze
Store: To store the Mexican dip, cover it tightly with plastic wrap or an airtight lid and refrigerate it. I would recommend consuming the Mexican dip within 2-3 days of refrigeration, as after that it loses taste and freshness.
The best temperature to store this dip is below 40°F (4°C) to prevent the growth of bacteria, so keep it in the coldest area of your refrigerator.
Freeze it: You can also freeze the Mexican dip for up to 3 months. Transfer the dip into a freezer-safe container and pop it in the freezer. Before serving, thaw the dip in the refrigerator overnight.
Recipe Tips & Customization Notes
You can customize your Mexican Layer Dip to your liking. Here are a few tried and tested combinations:
- Refried Beans: If your refried beans are too thick, you can mix in a few tablespoons of warm water to loosen them up.
- Using store-bought ingredients: I've made this dip many times by assembling store-bought salsa, guacamole, beans, etc, and it still tastes delicious. So, suit your convenience.
- Make it Spicy: Add jalapenos or hot sauce to give it an extra kick of heat.
- Salsa: Use salsa verde instead of red salsa to add a tart element.
- Add Chicken or meat: Add a layer of seasoned ground meat or shredded chicken on top of the refried beans for some added protein.
Frequently Asked Questions
Yes, Mexican dip can be made 1-2 days ahead of time and stored in the refrigerator until ready to serve.
Mexican dip is usually served with tortilla chips, but can also be served with sliced vegetables, crackers, or pita chips.
Mexican dip can be spicy depending on the recipe and the inclusion of jalapenos or spicy salsa.
Yes, it can easily be made vegetarian by omitting any meat, like in this recipe.
This dip is gluten-free since it used gluten-free ingredients. However, it is always good to confirm that by looking for the 'gluten-free' label on the packaging.
This dip typically includes refried beans, guacamole, sour cream, salsa, and shredded cheese. Other popular additions may include diced tomatoes, jalapenos, or black olives.
Popular Dips on the Blog
These recipes are part of the Condiments & Sauces Recipe Collection:
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Mexican Dip
Ingredients
- 15 ounces can of refried beans or 1½ cups homemade refried beans
- 8 ounces Guacamole Homemade is preferred
- 8 ounces sour cream
- 12 ounces salsa chunky salsa or pico de gallo
- 12 ounces finely shredded Mexican cheese
Optional Toppings
- 1 chopped tomato seeds removed
- 1 Thinly sliced green onions
- ¼ cup chopped cilantro leaves only
Instructions
- Base Layer: Start with the refried beans on the bottom.
- Second Layer: Top that with guacamole.
- Third Layer: Evenly spread sour cream on top.
- Fourth Layer: Add your favorite salsa on top.
- Fifth Layer: Generously spread a layer of shredded cheese on top.
- Optional 6th or 7th Layer: This is optional and totally customizable. If you want to turn this into a 6-layer or 7-layer dip, top the cheese with chopped tomato, cilantro, and chopped spring onions.
Notes
- Refried Beans: If your refried beans are too thick, you can mix in a few tablespoons of warm water to loosen them up.
- Using store-bought ingredients: I've made this dip many times by assembling store-bought salsa, guacamole, beans, etc, and it still tastes delicious. So, suit your convenience.
- Make it Spicy: Add jalapenos or hot sauce to give it an extra kick of heat.
- Salsa: Use salsa verde instead of red salsa to add a tart element.
- Add Chicken or meat: Add a layer of seasoned ground meat or shredded chicken on top of the refried beans for some added protein.
Leave a Reply