Tested till perfect Layered Mexican Dip
Layered Mexican Dip
Photography by Matthew Kimura

Layered Mexican Dip

We're still getting requests for this colourful party-size appetizer from 1988. We've lightened up the original, and it's better than ever.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


    1 can (14 oz/398 mL) refried_beans
    1-1/4 cups (300 mL) light sour_cream
    1/2 tsp (2 mL) each ground cumin and salt
    1/4 tsp (1 mL) hot_pepper sauce
    2 avocados
    1/3 cup (75 mL) finely chopped onion
    2 tbsp (25 mL) lime juice
    1/4 tsp (1 mL) hot_pepper flakes
    2 cups (500 mL) shredded Cheddar cheese
    2 tomatoes, chopped
    1/3 cup (75 mL) sliced green_onions
    1/2 cup (125 mL) sliced pitted black_olives
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In bowl, stir together refried beans, 1/4 cup (50 mL) of the sour cream, cumin, 1/4 tsp (1 mL) of the salt and hot pepper sauce; spread in 12-inch (30 cm) round serving dish that is at least 1-1/2 inches (4 cm) deep.

Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup (50 mL) of the remaining sour cream and remaining salt ; spread over refried bean layer. Top with remaining sour cream.

Starting at outside, garnish with concentric rings of cheese, tomatoes, green onions and olives. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Kary's Tip: Serve this tasty dip with nacho chips and homemade Pita Chips.


Additional information :

Tip: If avocados need ripening, place them in a paper bag and let stand at room temperature for 2 to 3 days.


Nutritional Information Per serving: about

cal 105 pro 5g total fat 7g sat. fat 3g
carb 7g fibre 2g chol 12mg sodium 219mg

% RDI:

calcium 10 iron 6 vit A 5 vit C 8
folate 14
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