Recipe For 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).

One 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.

1. Info for Mexican Layer Dip

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Mexican Layer Dip

  • 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
  • 1 small can sliced black olives, drained
  • 1 cup sour cream
  • fresh parsley or cilantro for garnish

3. Directions:

  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.

4. Tips and advices:

  • This also makes a great omelet filling.

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