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Mexican Layered Dip
Layered Mexican dip
Course
Appetizer
Cuisine
American, Mexican
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
14
people
Calories
108
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Ingredients
2
cups
refried beans
or 1 can refried beans
1
cup
sour cream
1
cup
salsa
1
cup
guacamole
4
ounces
shredded cheddar cheese
approximately 1 cup
½
cup
chopped tomatoes
¼
cup
sliced olives
¼
cup
sliced green onions
1
whole
jalapeno
sliced - optional
US Customary
-
Metric
Instructions
In a large serving dish layer ingredients in the following order: beans, sour cream, salsa, guacamole, and cheddar cheese.
2 cups refried beans,
1 cup sour cream,
1 cup salsa,
1 cup guacamole,
4 ounces shredded cheddar cheese
Top with tomatoes, olives, green onions and jalapenos.
½ cup chopped tomatoes,
¼ cup sliced olives,
¼ cup sliced green onions,
1 whole jalapeno
Cover and refrigerate for at least one hour or overnight.
Serve with chips.
Video
Notes
To save time, you can use store bought beans, salsa and guacamole.
It's okay if the layers blend together when you are spreading them.
Prepared dip can be refrigerated for up to three days.
Use a one quart size casserole dish
Recipe can be doubled for a large crowd
Nutrition
Serving:
0.5
cup
|
Calories:
108
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
10
mg
|
Sodium:
442
mg
|
Potassium:
189
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
300
IU
|
Vitamin C:
4
mg
|
Calcium:
76
mg
|
Iron:
1
mg