Layered Tex Mex Dip

Layered Tex Mex Dip

Need an easy recipe to make ahead and take as an appetizer? This is it! This recipe takes just a few minutes to throw together, and is so so good. Just be sure to refrigerate for two hours, and serve with these black bean air fryer chimichangas , or try it alongside some Slow Cooker Chicken Enchiladas with Cheree’s Cheese Dip. So so good!

MENU TIP: This recipe is featured in our Side Dish Menu Plan Box!

Ingredients for Layered Dip: 

• 2 ripe avocados
• 1 Tbsp lemon juice
• ¼ tsp salt
• ⅛ tsp pepper
• 8 oz carton light sour cream
• ¼ cup mayonnaise
• 1 pkg taco seasoning
• 15 oz can refried beans
• 5 green onions, chopped
• 1 large tomato, seeded and chopped
• 8 oz pkg shredded lettuce
• 8 oz pkg shredded sharp cheddar cheese
• tortilla chips

How to Make Tex Mex Dip: 

1. Peel and pit avocados. In a small bowl, mash avocados; stir in lemon juice, salt and pepper.
2. In a medium bowl, combine sour cream, mayonnaise and taco seasoning.
3. In a 13×9-inch baking dish spread in layers starting with the refried beans, followed by avocados then sour cream mixture.
4. Sprinkle green onions, tomatoes and lettuce over top. Cover with cheddar cheese. 
5. Cover, and refrigerate at least 2 hours or overnight. Serve with tortilla chips.

Print Recipe

Layered Tex Mex Dip

Prep Time15 minutes mins

Servings: 8

Calories: 325kcal

Ingredients

• 2 ripe avocados
• 1 Tbsp lemon juice
• ¼ tsp salt
• ⅛ tsp pepper
• 8 oz carton light sour cream
• ¼ cup mayonnaise
• 1 pkg taco seasoning
• 15 oz can refried beans
• 5 green onions chopped
• 1 large tomato seeded and chopped
• 8 oz pkg shredded lettuce
• 8 oz pkg shredded sharp cheddar cheese
• tortilla chips

Instructions

• Peel and pit avocados. In a small bowl, mash avocados; stir in lemon juice, salt and pepper.
• In a medium bowl, combine sour cream, mayonnaise and taco seasoning.
• In a 13x9-inch baking dish spread in layers starting with the refried beans, followed by avocados then sour cream mixture.
• Sprinkle green onions, tomatoes and lettuce over top. Cover with cheddar cheese.
• Cover, and refrigerate at least 2 hours or overnight. Serve with tortilla chips.

Notes

Note: Needs extended refrigeration. Nutritional information does not include tortilla chips.

Nutrition

Calories: 325kcal

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