Mexican Layer Dip

Mexican Layer Dip

I don’t know about you, but I hate to cook when it’s hot. That is a shame, of course, because I live in an area that reaches 90 degrees for months out of the year. I still have to cook, but I don’t have to enjoy the moisture glistening around my temples (that was the most ladylike way I could put it).

Mexican Layer DipOne of the easiest ways I have found to “not cook” for dinner besides the obvious refusal to step foot in the kitchen is to make a healthy dip and serve it with chips, crackers, pretzels or veggies.  My kids always think it’s a treat when I say “Chips and Dip for Dinner.”  The only time I get a better response are the rare times I say “Ice Cream for Dinner!!”  That has only happened twice in their lifetimes.

Mexican Layer Dip
Recipe type: Appetizer
 
Ingredients
  • 1 can refried beans
  • 1 3 ounce container guacamole (or homemade)
  • 1 cup sour cream mixed with 1 package taco seasoning
  • 1 cup Monterrey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1 cup diced tomatoes
  • ½ cup diced green onions
  • 1 small can sliced black olives, drained
  • 1 cup sour cream
  • fresh parsley or cilantro for garnish
Instructions
  1. Starting with the refried beans on the bottom, layer all ingredients, ending with the plain sour cream on top.
  2. Garnish with chopped fresh parsley or cilantro.
  3. Serve with chips or crackers.
Notes
This also makes a great omelet filling.

Mexican Layer Dip

**note this recipe was originally published May 2009

 

23 thoughts on “Mexican Layer Dip

  1. >I LOVE Mexican Layer Dip. You may already know this, but mix a packet of taco seasoning in with your refried beans. It makes a world of difference to the flavor.

  2. >Your recipes look awesome. Thanks for stopping by my blog so I could find you! Am totally with you on the crockpots; I slipped on some ice and dropped and broke my old one which is sadly lamented. The new one is all electronic and cooks too hot and too unevenly to be of great use, but I don’t know if they make the oldies anymore and I’m not trusting enough to try on ebay to replace the one that worked! Have a great week.

  3. >I love tuna macaroni salad! We are in the process of moving this week from FL to PA, so I’m not cooking much this week. Using up the last of the chicken from the freezer today!

  4. >once again great recipes I love the tuna salad one we have never made ours with olives but since I am an olive lover I so am going to try this recipe. thanks

  5. >Might try that Mexican layered dip for a bring and share at church on Sunday. Especially since I’ll be busy ALL DAY on Saturday and will need something quick and easy!
    I was already planning on a tray of cut up raw veggies, and that would go well together.

  6. >Hi!
    Your Tuna Macaroni Salad sounds delicious! I’ll have to give that a try. Thanks for sharing. Have a great day!

    Sherrie

  7. >We LOVE mexican layer dip!!! That’s what we had last week!!! and yes, adding the seasoning to the refried beans adds a whole new dimension of yummy ;-O

  8. >Yikes! You were right, I actually had a bad dream that I forgot an essential ingredient in a recipe and look, it happened. It’s corrected now, 2 cans tuna. Sorry ladies.

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