Mexican Dairy Dip

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Servings: 10 Difficulty: Advanced
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A creamy, layered three-tiered dip featuring refried beans, avocado, and sour cream, perfect for parties and snacking.
Mexican Dairy Dip recipe image
Mexican Dairy Dip recipe image
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Mexican Dairy Dip

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 45.1

Description

This vibrant Mexican Dairy Dip is a crowd-pleasing appetizer that layers rich flavors and textures in every bite. The base consists of a smooth, spiced cream cheese and refried bean mixture, providing a savory foundation. The middle layer brings a fresh, creamy crunch with blended avocado, cottage cheese, and zesty green chilies. Topped with a cool sour cream layer and garnished with tomatoes, green onions, and olives, it offers a perfect balance of tangy, spicy, and fresh notes. Ideal for serving with sturdy tortilla chips at potlucks, game day gatherings, or casual weeknight dinners, this no-bake dip is easy to assemble and chills beautifully before serving.

Ingredients

Directions

  1. Beat the cream cheese spread until smooth and fluffy in a mixing bowl.
  2. Stir in the refried beans, chili powder, cumin, salt, and hot pepper sauce until fully combined and creamy.
  3. Spread the bean mixture evenly into the bottom of a 9-inch springform pan or serving dish.
  4. Place the pan in the refrigerator to chill for 1 hour while you prepare the next layer.
  5. Place the cottage cheese and peeled, chopped avocado into a food processor or blender.
  6. Blend until the mixture is completely smooth and creamy.
  7. Add the diced green chilies, minced garlic, diced onion, lemon juice, and 1/2 teaspoon salt to the blender.
  8. Pulse or blend briefly until just combined, keeping some texture if desired, but ensuring it is spreadable.
  9. Spread the avocado mixture evenly over the chilled bean layer.
  10. Return the pan to the refrigerator to chill for another hour.
  11. Spread the sour cream evenly over the avocado layer.
  12. Sprinkle the chopped tomato, green onions, and sliced black olives evenly over the top of the sour cream.
  13. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and layers to set.
  14. Release the springform ring if used, slice into wedges, and serve with sturdy taco chips or crackers.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 45.1kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.8g9%
Cholesterol 7.4mg3%
Sodium 52.8mg3%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.5g6%
Sugars 1.6g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep covered in the refrigerator for up to 2-3 days. The avocado layer may darken slightly; a light brush of lemon juice on top can help maintain color.

Ingredient Note: The original ingredient list is incomplete for the second and third layers. Ensure you have cottage cheese, avocado, green chilies, garlic, onion, lemon juice, sour cream, tomato, green onions, and black olives on hand.

Variation: For a spicier kick, add jalape&# 195;±os to the avocado layer or use chipotle peppers in adobo sauce in the bean layer.

Keywords: mexican dip, layered dip, refried beans, avocado dip, sour cream, party appetizer, vegetarian dip, cream cheese, taco chips, game day food, potluck recipe, cold dip, chili powder, cumin, green chilies, avocado, dairy dip, easy appetizer, no bake, snack mix
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