Layered Mexican Dip Layered Mexican Dip

Layered Mexican Dip Image by: Layered Mexican Dip Author: Canadian Living

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.

  • Portion size 24 servings
  • Credits : ©



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.


Nutritional facts <b>Per serving:</b> about

  • Sodium 219 mg
  • Protein 5 g
  • Calories 105.0
  • Total fat 7 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g


  • Iron 6.0
  • Folate 14.0
  • Calcium 10.0
  • Vitamin A 5.0
  • Vitamin C 8.0
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Layered Mexican Dip