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, and then 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!
What is Mexican Dip?
Mexican dip is a popular appetizer or snack made 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.
Why You’ll Love This Recipe
It’s easy to make, with no cooking involved. If using store-bought ingredients, you can make it in 10 minutes. It can be prepared ahead of time, making it perfect for parties. It’s a great option for vegetarian or gluten-free guests.
Ingredients - Notes & Substitutions
You will need the following easy-to-find ingredients:
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 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.
Optional Toppings: You can easily customize this bean dip to your taste by adding other ingredients such as sliced jalapeño peppers or black olives. 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: 1st Layer: Start with the refried beans on the bottom. (pic 1) 2nd Layer: Top that with guacamole. (pic 2) 3rd Layer: Evenly spread sour cream on top. (pic 3) 4th Layer: Add your favorite salsa on top. (pic 4) 5th Layer: Generously spread a layer of shredded cheese on top. (pic 5) 6th Layer: Top the shredded cheese with chopped tomato (pic 6) 7th Layer: Sprinkle chopped cilantro and spring onions (pic 7 & 8).
Serving Suggestions
Mexican dip is typically served cold along with some dipables. Once you’ve assembled your dip, serve it 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.
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