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Multilayered Mexican Dip

Multilayered Mexican Dip recipe image
This Multilayered Mexican Dip is a crowd-pleasing classic that combines creamy textures with bold, zesty flavors. The base of seasoned refried beans provides a hearty foundation, topped with a cool, tangy sour cream mixture infused with lime and cumin. Fresh toppings like crisp green onions, juicy tomatoes, and briny black olives add crunch and brightness, while shredded cheddar cheese ties it all together with savory richness. It&# 226;ÂÂs the ultimate no-cook appetizer, ready in minutes and ideal for serving with tortilla chips at parties, potlucks, or casual weeknight dinners.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 145.9
Dietary: Gluten-free, Vegetarian
Description
This Multilayered Mexican Dip is a crowd-pleasing classic that combines creamy textures with bold, zesty flavors. The base of seasoned refried beans provides a hearty foundation, topped with a cool, tangy sour cream mixture infused with lime and cumin. Fresh toppings like crisp green onions, juicy tomatoes, and briny black olives add crunch and brightness, while shredded cheddar cheese ties it all together with savory richness. It&# 226;€™s the ultimate no-cook appetizer, ready in minutes and ideal for serving with tortilla chips at parties, potlucks, or casual weeknight dinners.
Ingredients
  • 1 cup Refried beans
  • 1 1/4 cup Sour cream
  • 1/4 teaspoon Cumin; ground
  • 1/3 cup Hot pepper sauce
  • 1 medium Onion; finely chopped
  • 1 teaspoon Lime juice
  • 1/4 teaspoon Hot pepper flakes
  • 1/3 cup Green onions; sliced
  • 1/2 cup Olives; black sliced
  • 2 medium Tomatoes; chopped
  • 2 cups Cheddar cheese; shredded
Directions
  1. 1
    In a medium bowl, blend the refried beans, 1/4 cup of sour cream, cumin, and hot pepper sauce until smooth.
  2. 2
    Spread the bean mixture evenly into a 12-inch serving dish that is at least 1 1/2 inches deep.
  3. 3
    In a separate bowl, mix the remaining 1 cup of sour cream with the chopped onion, lime juice, and hot pepper flakes.
  4. 4
    Spread the sour cream mixture evenly over the refried bean layer.
  5. 5
    Arrange the green onions in a concentric ring around the outer edge of the dip.
  6. 6
    Place the sliced black olives in a ring inside the green onions.
  7. 7
    Add the chopped tomatoes in a ring inside the olives.
  8. 8
    Pile the shredded cheddar cheese in the center of the dip.
  9. 9
    Cover the dish with plastic wrap and refrigerate until ready to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 145.9kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 9.0g45%
Cholesterol 39.8mg14%
Sodium 18.0mg1%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.1g1%
Sugars 3.5g
Protein 1.9g4%

* 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

Serve with sturdy tortilla chips or wedges for best results.

For a spicier kick, increase the amount of hot pepper flakes or add diced jalapeños.

This dip is best served chilled but can be brought to room temperature for 10 minutes before serving to enhance flavors.

Make sure to drain the tomatoes well before adding them to prevent the dip from becoming watery.

Keywords: mexican dip, 7 layer dip, party food, appetizer, vegetarian, game day, refried beans, sour cream, cheddar cheese, easy recipe, no cook, tortilla chips, guacamole alternative, crowd pleaser, fresh ingredients, savory dip
Read it online: https://www.chefs-mate.com/recipe/multilayered-mexican-dip/