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Tex Mex Layered Dip Recipe

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3.9 from 28 reviews

This Tex Mex Layered Dip is a flavorful, easy-to-make appetizer perfect for gatherings and parties. Featuring layers of seasoned refried beans, creamy sour cream and cream cheese, fresh guacamole, tangy picante sauce, and shredded Mexican cheese, this dip delivers a delicious mix of textures and bold Southwestern flavors. Serve chilled with tortilla chips or Frito Scoops for a crowd-pleasing snack that’s ready in just 20 minutes.

Ingredients

Bean Layer

  • 4 oz cream cheese, room temperature
  • 6 teaspoons taco seasoning, divided
  • 16 oz refried beans

Sour Cream Layer

  • 4 oz cream cheese, room temperature
  • 8 oz sour cream
  • 3 teaspoons taco seasoning

Other Layers

  • 2 (8 oz) containers Wholly Guacamole
  • 16 oz Pace Picante Sauce, drained
  • 8 oz shredded Mexican blend cheese
  • Sliced black olives, to taste
  • Tortilla chips or Frito Scoops, for serving

Instructions

  1. Drain the Salsa: Pour the Pace Picante Sauce into a fine sieve or colander and allow it to drain while preparing the other layers to reduce excess moisture in the dip.
  2. Prepare Bean Mixture: In a bowl, combine 4 oz of cream cheese, refried beans, and 3 teaspoons of taco seasoning. Mix thoroughly until smooth and well blended.
  3. Layer Bean Mixture: Evenly spread the refried bean mixture on the bottom of an 8×8-inch serving dish to form the first layer.
  4. Prepare Sour Cream Mixture: In a separate bowl, mix together the remaining 4 oz of cream cheese, sour cream, and 3 teaspoons of taco seasoning until smooth and evenly combined.
  5. Layer Sour Cream Mixture: Carefully spread the sour cream mixture over the bean layer, ensuring an even coverage without mixing the layers.
  6. Add Guacamole Layer: Gently spread both containers (16 oz total) of Wholly Guacamole over the sour cream layer in an even layer.
  7. Layer Picante Sauce: Carefully spread the drained Pace Picante Sauce on top of the guacamole layer to add a zesty, fresh flavor layer.
  8. Add Cheese: Sprinkle the shredded Mexican blend cheese evenly over the top of the picante sauce layer to finish the savory topping.
  9. Chill the Dip: Cover the dish with plastic wrap or a lid and refrigerate for a few hours to allow all the flavors to meld and the dip to firm up.
  10. Top with Olives: Just before serving, sprinkle sliced black olives over the top for added flavor and a nice garnish.
  11. Serve: Serve the Tex Mex Layered Dip chilled along with tortilla chips or Frito Scoops for dipping.

Notes

  • Draining the salsa is essential to prevent the dip from becoming soggy.
  • Use room temperature cream cheese to make mixing easier and a smoother texture.
  • You can customize the dip by adding jalapeños or chopped green onions on top for extra spice and crunch.
  • For a spicier dip, use picante sauce with extra heat or add hot sauce to the bean or sour cream layers.
  • Prepare the dip up to a day in advance and keep refrigerated, but add olives only before serving to keep them fresh.

Find it online: https://justsosavory.com/tex-mex-layered-dip-recipe/