This is a fantastic layered dip with a fresh pico de gallo right in the center of it. Homemade pico adds a fresh pop of flavor that gives this a Tex-Mex vibe. The beans on the bottom are mixed with taco season for texture and flavor. Mixing cream cheese with chopped chilies gives the creamy layer flavor. A delicious dip for a taco bar or any large gathering. Guacamole would be great with this too. We piped the sour cream on top so it would be even for optimal dipping. This recipe is my version of the Mexican layer dip, BUT I make it with my fresh homemade pico de gallo! It has been a huge success at my Cinco De Mayo annual parties. It's simple, affordable, and with an extra twist... Delicious!
Ingredients :
- 2 can(s) refried beans with chiles (16 oz each)
- 1 box(es) cream cheese
- room temp (8 oz)
- 1 can(s) chopped green chiles
- drained (4 oz)
- 1 package(s) taco seasoning
- 1 can(s) sliced black olives
- drained (3.8 oz)
- 4 medium tomatoes
- 4 stalk(s) green onion
- 2 cup(s) shredded cheddar cheese
- 1 cup(s) sour cream
- 1 bag(s) your favorite tortilla chips
- 1 medium red onion
- minced
- 2 tablespoon(s) olive oil
- extra virgin
- 1/2 small jalapeno pepper seeded and minced
- 1/2 cup(s) fresh parsley
- chopped
- 1/2 medium lime
- 1 tablespoon(s) minced garlic
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 2 medium tomatoes
Intructions :
- In a large bowl
- combine the 2 cans of refried beans with the taco seasoning package. Set aside
- In a small bowl
- combine the cream cheese with the can of chiles.
- Chop your first 4 tomatoes into bite-size pieces. In a small bowl
- combine the olive oil
- tomatoes
- red onions
- jalapeno
- parsley
- garlic
- and lime juice. Set aside
- Chop your 2 medium tomatoes into bite-size pieces.
- You are ready to layer your dip. Start by spreading the refried bean mixture on the bottom of a 9x13 pan.
- Layer the cream cheese chiles mixture on top of the refried bean mixture.
- Next layer the pico de gallo on top of the cream cheese mixture.
- Layer your drained black olives
- tomatoes
- green onions
- and cheddar cheese
- and top off with sour cream in the middle of the dip.
- Place your tortilla chips on a cookie sheet. Preheat the oven to 300 degrees and bake chips for about 6 minutes.
- Serve your dip with warm chips. Enjoy!! ]
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Keyword : recipe-Mexican-Dips-No-Cook or Other