Mexican 5 Layer Dip Recipe
This Mexican 5 Layer Dip is a crowd-pleasing, flavorful appetizer perfect for any party or gathering. Easy to make and irresistibly delicious!
Equipment
- Mixing Bowl
- 9x9-inch dish or serving platter
- Spatula or spoon
- Knife and chopping board
Ingredients
- 1 cup refried beans
- 1 cup guacamole
- 1 cup sour cream
- 1 tablespoon taco seasoning
- 1 cup salsa or pico de gallo
- 1 cup shredded Mexican blend cheese
- 1 cup sliced black pitted olives
- 1 tablespoon chopped parsley or cilantro
Instructions
- Spread the refried beans evenly across the bottom of your dish. Smooth out with a spatula to cover the entire base.
- Gently spread the guacamole over the beans, covering them entirely for a creamy contrast.
- In a mixing bowl, combine the sour cream and taco seasoning. Stir until well blended and spread this mixture over the guacamole layer evenly.
- Spoon the salsa or pico de gallo over the sour cream layer, distributing it evenly for a refreshing zing.
- Sprinkle the shredded Mexican blend cheese over the salsa layer; this will melt nicely if warmed later.
- Scatter the sliced black pitted olives on top of the cheese, adding a salty, briny flavor.
- Sprinkle chopped parsley or cilantro over the top for a fresh, colorful finish.
Notes
- Allow the dip to chill for at least 30 minutes before serving to let the flavors meld together.
- Drain excess liquid from salsa to prevent a soggy dip.
- Use vegan or low-fat alternatives for sour cream and cheese to accommodate dietary preferences.
- Add diced jalapeños or spicy salsa for an extra kick.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat briefly if desired but best served cold.