Mexican Layer Dip

The FAMOUS Mexican layer dip made with refried beans, taco seasoning, tomatoes, salsa, guacamole, sour cream and cheese!

5 from 5 votes

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Course: Appetizer

Cuisine: Mexican

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 160kcal

Cost: $10

Mix the refried beans with the taco seasoning and spread into the base of a serving dish.
Top with a layer of diced and drained tomatoes, followed by layers of salsa, guacamole and sour cream.
Finish by sprinkling over the grated cheese.
Store in the fridge and serve with corn chips or tortilla chips.

RECIPE NOTES & TIPS

Ingredients Info

Refried Beans - these are cooked and mashed beans that are popular in Mexican and Tex-Mex cuisines. I use the Old El Paso brand which is popular here in Australia, however, you can use any brand you like or make your own.
Taco Seasoning - you can use a sachet of store-bought taco seasoning (I use Old El Paso brand) or make your own.
Tomatoes - I generally use roma tomatoes (but any variety is fine). Finely dice and then remove the excess liquid.
Salsa - I generally use mild salsa to keep this dip kid-friendly, however, you can use medium or hot if you prefer.
Guacamole - use store-bought or homemade guacamole.

More Tips

Serving dish - you can use any type of serving dish you like (large dip bowl, platter, regular bowl etc). I like to use a clear plastic party dish that I bought from Kmart (discount store) so that you can see the layers.
This dish is best prepared on the day of serving.
Serve with your favourite corn chips or tortilla chips, or vegetable sticks.
This Mexican dip (also known as taco dip) serves at least 12, making it the perfect dish for a party or large gathering.
Store leftovers in the fridge and consume within 2 days.
Mexican layer dip is not suitable for freezing.