Mexican layered dip is a great all rounder of a dip. Fresh, clean flavours, healthy and very easy to put together. This is a perfect dip for entertaining as it can be put together in 20 minutes, looks fabulous and is incredibly popular.
There’s hundreds of recipes for this type of dip on the internet but the key for what we are looking for here is flavour, and fresh flavours at that.
Source the ripest tomatoes and avocados, crisp little Lebanese (Persian) cucumbers and a salsa that has real flavour for this dip to really shine and you’ll have a dip that everyone will love.
The Salsa
We favour salsa that packs a bit of a punch. Spicy tomatoes, onions, garlic, coriander, jalapeño chillies and a few spices delivering a salsa picante to really get the taste buds going.
Choose a brand that has great flavour to really make your layered dip sing. We have used an Australian brand, Byron Bay Chilli Co’s, Spicy Salsa Picante that has an excellent flavour, and colour, as well as a little nudge along in the heat department.
Guacamole
Good flavoursome guacamole is integral to this Mexican layered dip. Made with ripe, buttery avocados, lime zest and juice, garlic, tabasco, red onion and coriander along with a little salt and freshly ground black pepper. It’s worth making your own rather than buying a store bought dip, as they’re generally quite bland.
It will take you only 10 minutes to make a guacamole, and the homemade flavour can’t be beaten. If you’ve never made a guacamole before we hope you try our recipe as we think the taste always delivers.
Refried Beans
Despite the name, ‘refried beans’ are not fried! They’re made from hearty Pinto beans, blended with Mexican spices . Although refried beans are most unappealing to look at, they pack another flavour punch into this layered dip.
Pico de Gallo
A very popular Mexican salsa, also known as Salsa Fresca or Salsa Cruda, is traditionally made with ripe tomatoes, onion, coriander and a generous amount of fresh lime juice. We’ve snuck in Lebanese (Persian) cucumber to the mix for extra crunch along, with a little bit of fresh chilli.
Pico de Gallo is perfect for topping off this layered dip adding a really fresh, and vibrant taste. Try it on tacos, tostadas and totopos (tortilla chips), or with grilled fish or chicken. The flavour really brings a lot to the Mexican layered dip party.
We are very lucky to live on the doorstep of Noosa Reds Vine Ripened Tomatoes, growers of spray free tomatoes. The burst of flavour as you bite into the warm skin of a fresh, ripe tomato is really only available if you grow your own or have an outstanding grower on your very own doorstep like we do. So try to source the ripest, freshest tomatoes, preferably organic for the flavour hit they bring to the party.
Sour Cream
Sour cream is what brings this whole layered dip party together. With the texture and tang of great yoghurt and the richness of buttery cream it’s no wonder it totally works to bring all of the fresh ingredients together. It pairs beautifully with hot and spicy foods, and that’s what’s going on here.
Watch How To Make Mexican Layered Dip
Scroll down below for the Mexican Layered Dip recipe.
Check out some more winning dip recipes
click on the link for the recipe…..Smoked Salmon Pate with Quick Pickled Cucumbers
click on the link for the recipe…..Guacamole with Tabasco – Gluten Free
click on the link for the recipe…..Smoked Mackerel Pate
What’s your favourite dip recipe? We would love to hear from you in the comments below when you make this Mexican Layered Dip.
Mexican Layered Dip
Mexican layered dip is fresh, clean, healthy and a little spicy. Perfect for entertaining or just hanging out on the couch with Netflix.
Ingredients
- 1 x 400g (14 ounce) can of refried beans
- 1 x 300g (11 ounce) jar of spicy tomato salsa
- 1/2 cup corn niblets - optional
- 1/2 cup cheddar cheese, finely grated - optional
- 3/4 - 1 cup of full fat sour cream
- corn chips to serve
pico de gallo
- 2 small Lebanese (Persian) cucumbers, cut into small dice
- 1/2 medium red onion, finely diced
- 1 punnet cherry tomatoes, quartered
- 2 teaspoons finely chopped fresh chilli
- 3 tablespoons coriander (cilantro), finely sliced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
guacamole
- 2 avocado
- 1 teaspoon garlic, minced
- zest of 1 large lime
- juice from 1 large lime, rolled on the bench before slicing to release more juice - about 3 tablespoons
- 1 teaspoon tabasco sauce
- 1/2 medium red onion, finely diced
- 3 tablespoons fresh coriander (cilantro), finely sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Pico de Gallo
- in a small bowl mix together tomatoes, cucumbers, onion, chilli, corinader (cilantro), salt, pepper and lime juice, mix and put aside
guacamole
- use a knife to slice and cube your avocado, then spoon it into a medium bowl
- lightly mash the avocado with a fork, but leave some pieces unmashed (you want some chunky bits of avocado for texture)
- add garlic, tabasco, lime zest, coriander (cilantro), onion, pepper, salt and lime juice
- gently toss and mix till incorporated
assembling the layers
- in a medium, preferably glass bowl (so you can see the layers) spoon refried beans into bowl and top with salsa
- spoon 3 or 4 spoonfuls of the Pico de Gallo over the top of the salsa - (you may need to strain this as the salt will draw a lot of liquid from the tomato and cucumber)
- sprinkle cheese and corn (if using) over the top
- dollop sour cream on top
- dollop guacamole
- spoon Pico de Gallo over the top
- serve with corn chips
- enjoy!
Nutrition Information
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Cooper
Steve, Jen’s partner went out to buy groceries and came home with an enormous teddy, who shall forever more be known as ‘Big Ted’. Cooper went nuts and hasn’t let Big Ted out of his sight since.
